Field Stone Cottage Blog

Friday, September 4, 2009

Unstuffed Shells

12 oz. small pasta shells (other small pasta works just fine too)
10 oz. package frozen spinach, thawed
2 tablespoons chopped onions
1/2 teaspoon ground nutmeg
2 cups ricotta cheese
1/2 cup low-fat milk
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
1 egg
3 cups marinara sauce (or tomato sauce of your choice)
1/4 cup shredded mozzarella or parmesan cheese

Preheat oven to 350 degrees.

Cook pasta and set aside.

Saute spinach, onions and nutmeg in small amount of oil. In a medium size bowl, mash ricotta cheese with milk and parsley and add spinach mixture. Beat egg and add to spinach and cheese mixture. Stir in cooked pasta.

Pour half of tomato sauce into bottom of baking dish. Spread ricotta and pasta mixture over that. Pour the other half of tomato sauce over the pasta mixture. Sprinkle with shredded cheese.

Bake for 30 minutes.

Emily and I made this for supper last night. Its quick, easy and good. We all love it served with soft French bread and a salad.


ellen b. said...

It looks really good. I like that you don't have to stuff the shells but get that same taste...

rosemary said...

I've made stuffed shells with similar ingredients, but this sounds way easier but just as delicious. Printed it, and will use for a family dinner. Thanks, Dorothy.