Below is the traditional Stuffed Shells you’ve seen a dozen times. It’s great, but sometimes it’s a pain stuffing all those shells. And who keeps shells on hand anyway. For the same taste and easier prep… take a look at the second recipe. Both serve 4.
Ingredients:
- 20 Large pasta shells
- 2 Cups of your favorite red sauce
- 2 Tablespoons olive oil
- 3 Cloves garlic, minced
- 1 Box frozen chopped spinach defrosted and water squeezed out of it
- Freshly ground nutmeg
- 1 Large or 2 small Eggs beaten
- 2 Cups ricotta cheese
- 1/2 Cup grated Parmesan cheese
- 1 Tablespoon fresh chopped thyme, or 1/2 teaspoon dried
- 1/4 Cup fresh flat leaf parsley, chopped
- S&P
Directions: Preheat oven to 375º F
Cook the pasta one minute less than suggested for al dente on the package.
In a frying pan over medium heat, add the oil and garlic. Stir until fragrant, about one minute, but do not brown the garlic. Mix in the spinach and a little grated nutmeg. Transfer to a large mixing bowl and add the ricotta, egg, Parmesan, thyme and parsley and a little salt and pepper. Mix well. Spoon the cheese mixture into the cooked shells and place split side up in a large casserole dish with 1/4 inch of the tomato sauce in the bottom.
Cover with foil and bake for 20 minutes then remove the foil and continue to cook until browned on the top, about 15 minutes more. Serve with remainder of the red sauce.
Try this if you don’t want to stuff shells…
Ingredients: Same as above except…
- Instead of shells, 16-18 sheets of lasagna noodles or 3/4 to 1 pound very wide flat egg noodles
- Plus 1/2 cup shredded Mozzarella cheese
Directions: Cook the pasta one minute less than suggested for al dente on the package.
In a frying pan over medium heat, add the oil and garlic. Stir until fragrant, about one minute, but do not brown the garlic. Mix in the spinach and a little grated nutmeg. Transfer to a large mixing bowl and add the ricotta, egg, Parmesan, thyme and parsley and a little salt and pepper. Mix well. Pour about 1/4 inch sauce in a square 8 or 9 inch baking dish. Place 2 layers of pasta on the bottom. (Either lasagna sheets or press in wide egg noodles.) Spoon the cheese mixture on top and spread evenly. Place another layer of pasta on the top. Add a little sauce on top of the pasta.
Cover with foil and bake for 20 minutes then remove the foil and add the mozzarella on top Continue to cook uncovered until the cheese is melted and browned, about 15 minutes more. Serve with remainder of the red sauce.
