With our cool spring weather, my spinach (that came up on its own) has gone crazy. I've never had spinach do this before. It went to seed last fall, and this spring it decided to get started without me. I made this recipe when we had all the kids over for dinner so that I could use up a bunch of spinach.
Spinach Stuffed Jumbo Shells
12 ounces jumbo shells
12 ounces fresh spinach
2 cloves garlic – minced
2 tablespoons light olive oil
15 ounces ricotta cheese
1 cup fresh parmesan cheese
1 cup mozzarella cheese
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon nutmeg (yes, nutmeg. Trust me - it is good)
½ teaspoon oregano
1 egg – slightly beaten
40 ounces spaghetti sauce
Cook jumbo shells according to package instructions. In large skillet heat oil on medium heat, add garlic and spinach and cover.
Stir and turn spinach with spatula every few minutes. Cook until spinach is tender and can be easily cut with the spatula. Cut spinach and set aside.
Heat oven to 375 degrees
In medium mixing bowl combine the cheeses, spices, and egg; stir well.
Add spinach to cheese mixture – stir well. Spread one cup of spaghetti sauce in the bottom of a 10X15 pan. Fill shells with cheese/spinach mixture and place in a single layer in the baking dish. Pour remaining spaghetti sauce over shells. Cover with foil and bake at 375 degrees for 35 minutes. Remove from oven, let shells rest for 10 minutes and then serve – great with garlic bread and green salad – yummy!
I didn't have a lot of sauce on this serving because the person eating it doesn't like a lot of sauce. I also added a little shredded mozzarella cheese on this individual serving.
