| 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
1. 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
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