Last week I decided to try out my spinach & cheese filling on Jumbo pasta shells. It’s basically the same recipe I use for my Yummy Spinach & Cheese Pasta Rolls, but I used Ricotta Cheese instead of cottage cheese.
The stuffed shells go great with garlic bread or garlic knots.
10 Jumbo Pasta Shells
10 oz. frozen chopped spinach – thawed
1 cup Ricotta Cheese
1 1/2 cups Mozzarella Cheese
1/4 cup shredded fresh Parmesan Cheese
1 tbls. garlic powder
1 tsp. crushed red peppers
1/2 bottle of Pasta Sauce any flavor
Cook Pasta Shells according to the box directions. Drain and place on clean surface.
Drain thawed spinach – squeeze as much as the water out
Add Ricotta Cheese, 1 cup Mozzarella Cheese, Parmesan Cheese, Garlic Powder and Crushed pepper to spinach. Mix well.
Separate spinach mixture into 10 equal portions.
Carefully spoon each portion into each shell
Place stuffed shells into an oven proof baking dish
Pour Pasta Sauce over shells; sprinkle with remaining Mozzarella Cheese
Bake in 375 degree oven for 20-25 minutes or until cheese is melted. Don’t over cook the shell edges will become hard.
Nothing smells homier than fresh baked bread. My family loves these Garlic Knots. They go well with any pasta dish, barbecues, or even as just snacks.
Best of all they are so easy to make and use just 4 ingredients.
I usually take out the frozen dough in the morning before I leave for work. It thaws and rises while I’m gone and is ready when I get home about 8 hours later.
Bridgeford frozen dough usually comes in a pack of 3 loaves. Each loaf makes 12 garlic knots. You might consider making more than a loaf at a time. They disappear quickly as soon as they come out of the oven!