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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Cheese 8 Servings

INGREDIENTS

15 oz Ricotta cheese, part skim
Milk
1 c Monterey jack cheese
Shredded
2 c Mozzarella cheese, part skim
Milk, shredded
1/2 c Grated Parmesan cheese
2 Eggs, beaten
10 oz Frozen spinach
1 ds Salt
1 ds Black pepper
1/2 lb Pasta shells, jumbo
30 oz Marinara sauce
1 ds Ground nutmeg, optional

INSTRUCTIONS

Thaw the spinach, chop, and drain very well. 2. Combine the ricotta,
jack, Parmesan cheese and 1 cup of the mozzarella cheese. Add the
beaten eggs, spinach, salt and pepper. Add the dash of nutmeg if
using. Set aside. 3. Cook pasta according to the package and drain
well. 4. Fill the drained and cooled pasta shells with the cheese
mixture. Place enough sauce in a pan to just cover bottom. Use a pan
large enough to hold the filled shells in one layer. Pour remaining
sauce evenly over shells; sprinkle the remaining 1/2 cup mozzarella
cheese over top of shells. 5. Bake in preheated 350-degree oven for
about 30 minutes.  Recipe By     : Jo Anne Merrill  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 321
Calories From Fat: 165
Total Fat: 18.7g
Cholesterol: 104.6mg
Sodium: 1057.4mg
Potassium: 582.5mg
Carbohydrates: 14g
Fiber: 3.2g
Sugar: 6.9g
Protein: 24.5g


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