Spinach & cheese stuffed shells with spicy to
Spinach Cheese Spicy Italian
Last updated 6/12/2012 1:24:28 AM. Recipe ID 58023. Report a problem with this recipe.
Title: Spinach & cheese stuffed shells with spicy to
Categories: Cooking liv, Italian
Yield: 4 Servings
1 TB olive oil
1 lg yellow onion -- chopped
1 ts dried basil -- crumbled
1 ts dri crumbled
1 bay leaf
2 cloves garlic -- minced
1/4 ts red pepper flakes
: Black Pepper and salt
1 cn (1 pound) low-sodium
: chopped with their juice
2 TB low-sodium tomato paste
16 extra large shells
1/2 c grated Parmesan cheese
1 c part-skim ricotta cheese
10 oz pk frozen chopped spinach
: thawed and drained
1/4 ts ground nutmeg
1 egg white
Heat the olive oil in a heavy saucepan over moderate heat for 1
minute. Add the onion, basil, oregano, bay leaf, half of garlic, red
pepper, and salt and pepper; cook, uncovered, until the onion is
soft-about 5 minutes. Remove 2 tablespoons of the mixture from the
skillet and set aside.
Reduce the heat to low, add the tomatoes and tomato paste, and cook,
uncovered, for 20 minutes, stirring occasionally. Set
aside.Meanwhile, cook the pasta shells according to package
directions, omitting the salt. Rinse with cold water and drain.
Preheat the oven to 375 degrees F. To prepare the filling, combine
1/4 cup of the Parmesan cheese in a medium-size bowl with the ricotta
cheese, spinach, nutmeg, egg white, the remaining garlic and pepper,
and the reserved onion mixture. Mix well.
Spoon half the tomato sauce into an ungreased 9x9x2-inch baking dish.
Spoon 3 tablespoons of the cheese filling into each shell, and place
in the pan. Repeat until all the shells are used. Top with the
remaining sauce. Cover with aluminum foil and bake for 25 minutes.
Uncover, sprinkle the remaining Parmesan cheese on top, and bake,
uncovered, 5 minutes longer.
Yield: 4 serving
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