Archive for the ‘Shells’ Category

Serves 6

  • 12 large manicotti shells

For the Filling:

  • 4 cups shredded mozzarella cheese, divided
  • 2 cups ricotta cheese
  • 6 tbsp fresh basil, chopped, or 2 tbsp dried basil
  • 1 jar (26 oz) prepared spaghetti sauce, divided
  • 1/2 cup grated Parmesan or Romano cheese
  1. Preheat oven to 350°F.  Spray a 13×9″ baking pan with vegetable cooking spray. 
  2. Cook manicotti according to package directions.  Drain; rinse with cool water.  Dry manicotti on paper towels.
  3. For filling, in a medium bowl, mix 3 cups mozzarella with ricotta and basil.  Using a tsp, carefully stuff manicotti with cheese mixture. 
  4. Spoon 2 cups spaghetti sauce in prepared baking dish.  Arrange stuffed manicotti over sauce.  Pour remaining sauce over top.  Sprinkle with remaining mozzarella. 
  5. Bake manicotti for 15 minutes.  Sprinkle with Parmesan.  Bake for 10 minutes longer.  Serve immediately. 

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Serves 5

  • 1 container (16 oz) cottage cheese
  • 1 pkg (10 oz) frozen chopped spinach, thawed, well drained
  • 1 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 20 jumbo pasta shells, cooked, drained
  • 1 jar (26 oz) spaghetti sauce
  • 1 large tomato, chopped
  1. Preheat oven to 400°F.  Mix cottage cheese, spinach, 1/2 cup for the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended.  Spoon 1 tbsp of the cheese mixture evenly into each pasta shell. 
  2. Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13×9″ baking dish.  Place shells, filled sides up, in baking dish.  Spoon remaining sauce mixture over shells.  Cover with foil. 
  3. Bake 25 minutes or until heated through.  Uncover; top with remaining 1/2 cup mozzarella cheese.  Bake, uncovered, an additional 2 minutes or until cheese is melted. 

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