Thursday, January 20, 2011
I'm not very big on "stuffed" pasta because I get really bored standing there filling pasta. But I have a hard time passing up anything with spinach in it. Plus, you can make a double batch of this recipe and freeze it for later. If I'm going to stand there filling the pasta, I'd better be making enough for at least two meals! This recipe actually made a 9 x 13 pan plus a few extra shells in a small casserole dish.
You can use a 10 ounce package of frozen chopped spinach instead of fresh (thaw it first). I used half a container of fresh spinach and it was not nearly enough so I'm guessing it will take three-quarters to the entire container of spinach. Decide how much you like and go with it.
Spinach Stuffed Shells
1 package jumbo pasta shells
1 container of fresh baby spinach
2-3 cloves of garlic, diced
1/2 onion, diced
1 jar of spaghetti sauce (or about 2-3 cups homemade)
3 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
1 cup small curd cottage cheese
Cook pasta shells in salted water just until barely done -- you want them a tad undercooked. Strain and set aside.
In a large pan heat about 2 Tablespoons of olive oil. Saute onion and garlic until onion is clear. Add in spinach as much as you can, stirring to wilt and cook down. Continue to add in spinach and drizzle with olive oil until all spinach is cooked down. Season with salt and pepper to taste.
In a large bowl mix together, cottage cheese, 2 cups mozzarella cheese, Parmesan cheese, egg, and spinach.
Pour about 1/2 cup pasta sauce into the bottom of a 9 x 13 pan. Stuff pasta shells with cheese/spinach mixture, placing shells in to the pan. Once all shells are stuffed, pour the rest of the pasta sauce on top of the shells and then cover with remaining mozzarella cheese.
Bake at 350 degrees for 30-45 minutes until cheese is melted and pasta is heated through.
Adapted from Sisters Cafe.