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Stuffed Shells I
Yields: Enough for 2
1/2 (16 ounce) package jumbo pasta shells
2 cups small curd cottage cheese
6 ounces mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1.5 tablespoons fresh parsley
1.5 tablespoons fresh basil
1/2 (26 ounce) jar spaghetti sauce
2 tablespoons grated Parmesan cheese
1/2 package frozen chopped spinach (thawed, liquid squeezed out)
healthy grind of black pepper
1. Cook shells for 2.5 minutes less than package directions. Plunge into cold water and let dry.
2. Mix together cottage cheese, mozzarella cheese, two-thirds of the Parmesan cheese, eggs, garlic powder, oregano, parsley, chopped spinach,
black pepper. Use a blender if you have one, or rub the dried herbs in the palms of your hands to pulverize them, and stir
into the cheese mixture. Stuff mixture into the shells.
3. Spread 1/3 of spaghetti sauce in the bottom of a 15x10 inch pan. Place shells open side up, and close together in pan. Spread
remaining sauce over top, and sprinkle with remaining Parmesan cheese.
4. Baked for 20 minutes covered (to keep from drying out) and 20 minutes uncovered to brown.
You may want to serve with green Tabasco for more zip.