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Categories:
pasta shells Ricotta cheese Parmesan cheese onion basil garlic thyme egg Mozzarella cheese Mozzarella cheese spaghetti sauce
Viewed: 6 - Published at: 9 years agoIngredients
- 36 jumbo pasta shells
- 32 ounces ricotta cheese
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 34 cup grated parmesan cheese or 34 cup romano cheese
- 14-12 cup chopped onion
- 2 teaspoons dried basil
- 4 garlic cloves, minced
- 2 (5 1/2 g) packetsherbox instant chicken bouillon granules
- 14 teaspoon dried thyme leaves
- 1 egg
- 12 cup shredded mozzarella cheese, plus
- 12 cup shredded mozzarella cheese (divided)
- 3 12 cups spaghetti sauce (sometimes I make my own sauce. Other times I use a jar sauce that is meant for baked pasta dishes. I)
Method
- Preheat oven to 350 degrees F.
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil.
- Cook until noodles are just tender; drain well.
- I usually set them on wax paper and make sure they are dried off before I stuff them.
- Squeeze spinach dry.
- Combine spinach, ricotta, Parmesan cheese, basil, thyme, chicken bouillon, 1/2 cup mozzarella, onion and garlic in a large mixing bowl.
- Season with salt and pepper if desired.
- Add egg.
- Mix well.
- Spread 1/2 cup sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture.
- Arrange the shells, filling side up in the baking dish.
- Spoon remaining sauce over the shells.
- Sprinkle remaining mozzarella cheese on top of the shells.
- (Sometimes I use shredded Romano cheese instead. )
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30-40 minutes.
