| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian |
6 |
Servings |
INGREDIENTS
| 24 |
|
Whole giant shells |
| 1 |
tb |
Vegetable oil |
| 1 |
|
10 oz pkg |
| 1 |
sm |
Onion — minced |
| 2 |
tb |
Butter — melted |
| 1 |
lb |
Cottage cheese |
| 1 |
|
Egg — beaten |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 30 |
oz |
Tomato sauce |
| 1 |
c |
Mozzarella cheese — |
|
|
Shredded |
|
|
Frozen spinach — chopped |
INSTRUCTIONS
Cook shells in boiling, salted water for 9 minutes, drain. Gently toss
shells in oil and reserve. Thaw spinach and drain, squeezing out all water.
Saute onion in butter until soft. Stir in spinach. Remove to a bowl. Add
cottage cheese, egg, onion, salt and pepper. Fill each shell with mixture.
Pour half of sauce into a 9 x 13 inch baking dish. Arrange stuffed shells
in dish and cover with remaining sauce. Bake at 350 degrees for 30 minutes.
Sprinkle with Mozzarella cheese and return to oven until cheese is melted
and bubbly, about 3 minutes.
Recipe By : Elizabeth Powell
From: Stephanie Da Silva
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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