Pick your favorite pasta sauce for this dish. I used a sundried tomato pesto sauce.
3-4 servings
8 oz jumbo pasta
shells
2 cups
ricotta cheese
1 egg,
beaten
¼ cup
Italian seasoned bread crumbs
½ cup freshly
grated parmesan cheese, save some to sprinkle on top
½ cup shredded
mozzarella cheese, save some to sprinkle on top
2 green
onion sprigs, chopped
2 Tbsp minced
fresh flat leaf Italian parsley
Zest from
one lemon
1 cup frozen
chopped spinach, defrosted and drained
About 10
fresh basil leaves, sliced
Cook pasta
shells according to directions on packaging. Drain, set aside and cool.
In a medium
bowl, mix ricotta, egg, bread crumbs, parmesan, mozzarella, green onion,
parsley, lemon zest and spinach. Stuff
each shell with cheese and spinach mixture.
Add stuffed
shells to a greased casserole dish. Top each shell with a spoonful of your
favorite pasta sauce. Top with extra cheese. Cover with aluminum foil and bake
on 350 degrees for 30 minutes. Uncover and broil for an additional 5 minutes.
Let rest for about 5 minutes before serving. Sprinkle with basil leaves.
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