Spinach Stuffed Shells
Dottiepage 77
Ingredients
- 12 Ounce Package Jumbo Shells
- 2 Nine Ounce Packages Frozen Cream Spinach
- 1 Teaspoon Freshly Ground Black Pepper
- 32 ounce Jar Spaghetti Sauce
- 8 Ounces Mozzarella, shredded
- 1 Teaspoon Salt
- 15 Ounces Ricotta Cheese
- 1/2 Pound Ground Beef (optional)
Instructions
About 1 and 1/2 hours before serving prepare the shells according to package directions. Drain well and set aside. Prepare the creamed spinach according to package directions. Pour the spinach into a large bowl and cool slightly. Stir in Ricotta, Mozzarella, salt and pepper. Stuff each shell with a Tablespoon of the mixture. Arrange about 4 shells in each of 10 individual casseroles. In a skillet over medium heat, cook the ground beef until browned. Drain and mix with the spaghetti sauce. Spoon a scant 1/3 Cup of sauce over each casserole. Cover each with foil and freeze casseroles to be used later. Bake remaining casseroles in a 350 degree oven for 30 minutes or until bubbly. You can, of course, make 1 big casserole. Casseroles can be frozen up to 3 months. About 1 hour before serving these, preheat oven to 350 degrees. Bake the frozen covered casseroles about 50 minutes or until bubbly. Serves 10, if you are lucky. These are very good and people tend to eat more than you would expect! Dottie is Aunt Martha's boss.