Spinach Stuffed Shells
Spinach Stuffed Shells is an moderately easy dinner you can prepare in about 2 hours. Made with (10 oz.) pkg. frozen chopped spinach, low-fat ricotta cheese (8 to 10 oz. size), (12 oz.) jar mild picante sauce or tomato sauce, c. parmesan cheese and egg, beaten, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Prepare spinach according to directions on package.
Drain. While preparing spinach, boil shells until tender.
Drain.
Add spinach to beaten egg, Ricotta cheese and 1/2 cup Mozzarella. Using 9 x 13-inch baking dish, spray with Pam.
Spread 1/4 cup of picante sauce in bottom of dish.
Fill shells with 1 to 2 tablespoons of spinach mixture.
Arrange in dish with filling side up.
When completed, spoon remaining picante sauce on each shell until covered.
Sprinkle with remaining Mozzarella and Parmesan cheese.
Bake, covered, at 350Β° for 20 minutes, then top with Durkee French fried onions.
Return to oven for 10 minutes, uncovered.
Serves 4 to 6.
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