Thursday, November 4, 2010

Cheese Shells

Once or twice a year, I light the candles, bust out the pretty dishes, and make cheese shells. Usually, it's for a special occasion. The other night, it was just for fun. With so much amazing flavor, these shells are sure to go fast! Easier then manicotti, cooler then lasagna, you can't go wrong!  *p.s. this is just my personal opinion*

Cheese Shells
2 cups ricotta
2 cups cottage cheese
1 cup mozzarella
6 slices provoline, cut into tiny squares
1/2 cup parmesan
2 eggs, lightly beaten *please don't forget this part!*
2 cups chopped spinach
1/2 tsp salt
1/2 tsp pepper (I always end up adding more)
1 box large pasta shells
3 cups red sauce (spaghetti, tomato, or pizza)

Cook shells as package says. Drain and soak in cool water. Mix all of the other ingredients (minus spaghetti sauce) in a big bowl. Stuff shells and line up in lightly greased 9 by 13 pan. Pour red sauce on top. Bake, covered on 350 for 20 minutes. Uncover and bake another 10 minutes. 

I double this recipe so there are plenty of leftovers to freeze in individual portions. Craig claims this stuff is the best a day or two old. You absolutely must serve this with french or dipping bread (The Rosemary Foccacia is a good bread!) and a Caesar salad.

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