Monday, September 5, 2011

Recipe Time - Spinach Stuffed Shells

haven't posted a recipe in a while... made this dish tonight, doing it a wee bit differently than my actual recipe reads. Turned out FANTASTIC! Try it, you won't be disappointed. Great for a "meatless" night.

15 jumbo shells
2 16oz jars of Classico Florentine and Spinach Spaghetti Sauce
1 sm onion, diced
3 cloves fresh garlic, minced
handful of fresh spinach
2 cups cottage cheese (you can use ricotta also)
2 cups freshly grated mozzarella cheese
1/2 cup Parmesan cheese (shredded)
2 Tbl chopped fresh parsley (if you buy a bunch, freeze the remainder for another recipe)
1 tsp McCormicks Italian Blend Grinder spices
handful Parmesan cheese

Preheat oven to 375 degrees. Cook shells according to directions, drain and let cool. Cook diced onion and garlic in a bit of olive oil in a skillet on med heat until onion is tender. Throw the fresh spinach in, cooking until spinach is wilted. Move skillet to cool.

Mix cottage cheese, mozzarella cheese and the 1/2 cup parmesan cheese in a bowl. Add parsley and Italian blend spices. Mix onion mixture into cheese mixture, combine well.

Pour one jar of the spaghetti sauce into a 9x12 baking dish. Stuff shells with a spoonful of the cheese mixture and lay them on top of the sauce. Cover shells with remaining jar of sauce, adding the remaining Parmesan cheese over the top.

Cook at 375 degrees for about 40 minute, until top is bubbly. Let stand for about 10 minutes.

This recipe freezes well! I make double sometimes, and freeze the extra for an easy meal the next week.

Let me know if you try it :)