Stuffed Shells

I make these shells in large batches because they freeze and reheat well. In the past I have added soy beef crumbles to this recipe, (1 bag Morning Star Farms)

Stuffed Shells:

My Original Recipe

Filling:

7 oz spinach

1/4 c diced white onion

1 T garlic

1/2 tsp. white pepper

1 tsp. basil

2 tsp. oregano

2 tsp. Italian seasoning

1 T Parmesan cheese

1 T Romano cheese

8 oz mozzarella cheese

1 lb ricotta cheese

28-30 jumbo shells cooked to slightly firmer than al dente

1 jar pasta sauce (or homemade)

extra cheese to top pasta

Directions:

1. Bring water to a boil

2. Saute onion and garlic

3. Add spinach, basil, oregano, and Italian seasoning, cook thoroughly over medium heat

4. Cook shells to slightly firmer than al dente

5. Transfer cooked spinach to a large mixing bowl

6. Add cheeses to the spinach mixture

7. Stuff shells and place in a lightly greased 13x9 glass pan

8. Cover shells with tomato sauce

9. Top with mozzarella, Parmesan and Romano cheeses

10. Cover with foil and bake at 350 degrees for 45 minutes