Ingredients:
Stuffed Shells
2 lb. Ricotta cheese
1 tbsp. fresh chopped parsley ~ tsp. of nutmeg
1 tbsp. plain yogurt
Parmesan cheese
(1 1/2 cup for stuffing, extra for topping)
One box of jumbo shells
2 cans of chopped tomatoes
2 cups strained tomatoes
3 tbsp. Italian herbs
1 chopped green pepper
3 cups spinach
salt and pepper to taste
Directions:
1. Mix 2 lbs Ricotta cheese, one tbsp. fresh chopped parsley, ~ tsp. of nutmeg, Y2
cup Parmesan cheese and 2 tbsp. of plain yogurt in a mixing bowl. .... add salt
and pepper to taste.
2. Boil one box of jumbo shells.
3. Make spaghetti sauce - mix 2 cans of chopped tomatoes, some strained
tomatoes (1 cup or so) in with some fresh Italian seasonings ... add 1 chopped
green pepper and 3 cups of spinach and let simmer for 20 minutes or so ...
4. Pour some of sauce at bottom of 13" by 9" pan. '
5. Stuff shells with ricotta filling and put shells on top of sauce in pan. 6. Pour some more sauce over shells, sprinkle with Parmesan and bake in the oven at
350 for 30-35 minutes.