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Receta Spinach Stuffed Pasta Shells
by Global Cookbook

Spinach Stuffed Pasta Shells
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Ingredientes

  • 16 x Jumbo shells or possibly 8 packaged manicotti shells
  • 1 pkt (10-oz) minced frzn spinach, thawed
  • 2 x Beaten Large eggs
  • 1 c. Ricotta cheese
  • 1 c. Shredded mozzarella cheese, (4 ounces)
  • 1 c. Shredded cheddar cheese, (4 ounces)
  • 1/2 c. Freshly shredded or possibly grated Parmesan cheese
  •     Sauce

Direcciones

  1. Cook pasta according to directions. Drain immediately. Rinse in cool water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine Large eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 Tbsp. filling into each jumbo shell or possibly about 1/3 c. filling into each manicotti shell. Place 4 jumbo shells or possibly 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F.. oven for about 25 min or possibly until heated through.
  2. To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or possibly 2 of the frzn casseroles, covered, in a 375 degree F. oven for about one hour or possibly until heated through.