Cheese and Spinach
Stuffed Pasta Shells
1/2 of a package of jumbo pasta shells
15 oz. ricotta cheese
10 oz. cleaned spinach
1 egg
1/2 cup grated mozzarella cheese
1/2 cup mixture of grated parmesan and pecorino cheeses
1/2 teaspoon of grated nutmeg
Salt and pepper
1 1/2 cups of tomato pasta sauce
Additional mozzarella, Parmesan and pecorino cheese
Heat a large pot of salted water to a boil. Add the spinach
and cook for 30-45 seconds. Drain the spinach in a colander
and rinse with cold water. Drain the spinach well and chop
it finely.
Cook the pasta shells in boiling water according to
directions on the package. Cook for the minimum time
recommended to insure that the shells are not overly soft.
Drain the shells in a colander and rinse with cold water.
In a mixing bowl combine the ricotta cheese, egg, spinach,
mozzarella and grated cheeses. Stir until well mixed. Add
the nutmeg and salt and pepper to taste.
Place a small amount of sauce on the bottom of a glass
baking dish that can hold all of the shells (20+). Spoon a
heaping tablespoon of the stuffing into each of the shells
and put them in the dish. Spoon remaining sauce over the
shells and top with additional grated cheeses.
Cover with aluminum foil and bake in a 375 degree oven for
about 30-35 minutes.
Serves 4-6.