| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
Veggie, Main dish, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Shells, giant for stuffing |
| 1 |
tb |
Garlic clove minced |
| 1/4 |
c |
Onion chopped |
| 1 |
md |
Green pepper, chopped |
| 1/4 |
c |
Zucchini sliced |
| 1/4 |
c |
Mushrooms sliced |
| 10 |
oz |
Spinach, frozen |
| 1 |
lg |
Egg |
| 6 |
tb |
Ricotta Cheese |
| 2 |
c |
Spaghetti sauce |
| 1/2 |
c |
Mozzarella Cheese |
| 1 |
tb |
Parmesan grated |
| 1 |
ts |
Nutmeg |
INSTRUCTIONS
Cook pasta shells in boiling water for 15 minutes. Rinse under cold water
and set aside. The mushrooms, onions, zucchini, and peppers are diced.
Saute' them in olive oil. Season with 1 tsp ground nutmeg and 1 tbs grated
parmesan. Cool and stir in the defrosted chopped spinach and one beaten egg
to bind it. Blend in 6 tbs ricotta. Stuff into the shells. Pre heat oven to
350 degrees. In a large casserole dish arrange shells on a bed of spicy
tomato sauce. Bake for 15 minutes. Remove top with shredded mozzarella
cheese and bake 5 minutes more. Options: You can use 1 lb (14 pieces)
manicotti instead of shells. If you can only get jumbo shell (34 to a lbs)
fill with about a tbs per shell.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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