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Add a photoServings: 12
Ingredients
- 1 box san giorgio jumbo shells, (12-ounce ea)
- 48 ounce Part-skim ricotta cheese *1
- 2 can Delmonte d'italia classic marinara, (26-ounce ea) *2
- 1 c. Minced fresh spinach *3
- 1 Tbsp. Dry thyme, crushed
- 1 Tbsp. Dry oregano, crushed
- 1 Tbsp. Dry basil, crushed
- 1 Tbsp. Kosher salt *4
- 2 tsp Coarse-grnd black pepper
- 1 1/2 Tbsp. Chopped garlic
- 12 ounce Shredded mozzarello cheese *5
Directions
- Note 1: Part-Skim is very important! If you use whole-lowfat milk cheese, the filling will run all over the place while cooking. You probably will wind up using 47 ounces with a 32-ounce and a 15-ounce container.
- Note 2: Any type of the cheapest Marinara sauce will do.
- Note 3: Don't try this with frzn spinach! As with the cheese, frzn spinach will turn the filling into a runny mess.
- Note 4: The filling will taste salty before cooking, but will be just fine after cooking.
- Note 5: Fat-Free Cheese is very good here!
- This is pretty much a recipe which my son used when he was working at Ferrentelli's in Salt Lake City.
- Mix Ricotta, spinach and all seasonings well.
- Boil shells 15 min in a large pot of boiling salted water, to that about 1 Tbsp. veg. oil has been added. The box will probably say to cook for a shorter amount of time, but I've found which 10 min is just not sufficient. Drain shells and allow to cold sufficient to handle.
- Spread about 1/3 of the Marinara sauce over the bottom of a LARGE cookie sheet.
- Stuff the shells with the filling. Here's where it helps to have two people in the kitchen! A great time-saver (not to mention your sanity) is to use a pastry bag without a tip to fill the shells. One person holds the shells open while the other pipes the filling in. Fill them well. The filling should be sufficient to stuff 30-36 shells, so you will have some shells left over. Do not use any broken shells if you can help it.
- Place shells on cookie sheet slit-side up. Spoon the remaining marinara over the shells, being careful to make sure the pasta gets sauce on it to prevent burning during baking.
- Mound the Mozzarella on top of each shell. Bake at 375F for 20 min.
- Place under broiler till cheese browns.
- At two shells per person, this recipe will easily feed 15 people - just make sure you do not invite my wife or possibly kids, because they can easily put away about half of this in one sitting!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 4g | |
| Recipe makes 12 servings | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 583mg | 24% |
| Potassium 20mg | 1% |
| Total Carbs 0.68g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.03g | 0% |
| Protein 0.16g | 0% |
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