Posted by: pwhayes 06-17-99 4:30 PM
Shells Stuffed with Ricotta and Spinach
20 jumbo pasta shells
2 cups tomato sauce
1/4 cup finely chopped onions
4 cloves garlic, minced
1/2 teaspoon dried basil
1 container (16 ounces) reduced-fat ricotta cheese
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed, drained
and
squeezed dry
Preheat oven to 350 degrees.
Coat a 13-inch x 9-inch baking dish with no-stick spray and set aside.
Cook shells in a large pot of boiling water according to package directions.
Drain, rinse with cold water and drain again.
While shells are cooking, stir together tomato sauce,onions, garlic and basil in a small saucepan.
Bring to a simmer over medium heat, then reduce heat to low.
In a medium bowl, stir together cheese, pepper and nutmeg. Add spinach and mix well.
Spoon about 3 tablespoons of mixture into each shell.
Spread a few spoonfuls of tomato sauce in bottom of prepared baking dish.
Add shells, setting them upright. Spoon on remaining sauce.
Bake at 350 degrees F for 25 minutes, or until sauce is bubbly and shells are heated through.