Friday, January 4, 2008

Stuffed Shells

I've tried several variations of this recipe in the past, and finally combined all the elements I liked from them, to create this... the Ultimate, Perfect Stuffed Shells Recipe. Drumroll Please... (OK, so it's just a regular old stuffed shells recipe, but it's good!)

1 box jumbo pasta shells
10-16 oz. frozen chopped spinach, thawed and well drained
1 T Olive oil or margarine
1/4 c - 1/2 c finely chopped onion
1/2 t crushed garlic cloves
1 c chopped mushrooms
1t+ Italian seasoning
1/4 t+ black pepper
dash of nutmeg
16 oz. cottage cheese (or ricotta... we have more un-refined tastes in this house and prefer the cheaper cottage cheese)
2 eggs, slightly beaten
1/4 - 1/2 c parmesan cheese
mozzarella cheese
1 large jar spaghetti sauce

Cook pasta shells according to package instructions. Drain well and set aside.

In medium saucepan saute onions and garlic in butter/olive oil. Add mushrooms and seasonings and cook until tender. Remove from heat and add spinach, cheeses, and eggs.

Divide mixture evenly into shells (no matter how many different ways I do this, I always have leftover shells...) Spread bottom of pan with about 1/2 c spaghetti sauce and then arrange shells over sauce. Top shells with remaining sauce and more mozzarella cheese.

Bake in 350 oven for 30-40 minutes, or until hot, bubbly and cheese is melted and enjoy!

I usually divide my shells between 2 small square pans and freeze one for later... one pan is usually enough for us.