Ingredients:
25-30 jumbo shells
Olive oil, for drizzling
3 c marinara sauce
16 oz ricotta cheese
1/4 c grated pecorino cheese, grated
1/2 lb mozzarella cheese, grated and divided in half
1/4 c sun dried tomatoes, diced
3 garlic cloves, minced
10 oz frozen spinach, thawed, drained and chopped
Zest from 1 lemon
1 t pizza party seasoning
1 t oregano
1/4 t salt
1/4 t pepper
Chopped fresh parsley
Methodology:
Preheat the oven to 425°F.
Cook the shells to al dente according to their package. Drain, drizzle lightly with olive oil, and set aside.
Spread the sauce in the bottom of a 9"x13" baking pan, and set aside.
Mix all remaining filling ingredients but the reserved mozzarella and parsley in a large bowl. Stuff each shell with approximately 2 T filling, using a small cookie scoop, and arrange in 5 rows of 5 atop the spread marinara sauce (filling in any gaps with extra shells).
Top with reserved mozzarella, cover with foil, and bake 25 minutes, or until sauce and cheese are bubbling. Serve sprinkled with parsley.
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