Saturday, November 27, 2010
Italian Stuffed Shells Recipe
Here's another simple conversion of a traditional family favorite.
Vegetarian Italian Stuffed Shells
12 oz. jumbo pasta shells
1 1/2 lbs. cottage cheese or ricotta cheese
1 (8 oz.) pkg. Mozzarella cheese finely diced
2 eggs, slightly beaten
1/2 tsp. salt
1 tsp. chopped parsley
1/4 C grated Parmesan cheese
3 C tomato or pasta sauce
1 C "beef" crumbles (Morningstar Farm or Quorn)
1 C frozen spinach, chopped
1/8 tsp. pepper
Cook shells in boiling salted water for 12 to 15 minutes. Drain well and dry in a single layer on paper towels. Combine ricotta and Mozzarella cheeses with eggs and blend with "beef," spinach, salt, pepper and parsley. Fill the shells with the cheese mixture. Spread a thin layer of sauce in a baking dish. Place the stuffed shells, 1 deep, in the baking dish and top with balance of sauce. Sprinkle with grated cheese and cover with a sheet of aluminum foil. Bake in a 350 degree oven for 25 to 30 minutes.
Yum. So much more exciting than spaghetti, but basically just as easy. I actually forgot to add the eggs, so it wasn't stiff like it is supposed to be, but it was delicious. That's one of those things I've never added to my lasagna recipe either, but I've had lasagna with eggs in it. It does stay together well.