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Friday, April 2, 2010

Italian Stuffed Shells

15-18 large pasta shells (cooked for 8 minutes. They should be under cooked.)
In a medium bowl mix together:
15 oz. Ricotta Cheese
2 lbs. Spinach, chopped
1 c. asiago cheese (can use mozzarella also)
5-6 Strips of bacon, cooked and chopped (precooked is great for this)
Dash of nutmeg
Pepper to taste

Stuff shells with mixture and place in a baking dish.

For sauce:
1 cup cream
1 tbs. butter
1 clove garlic, minced
2 c. asiago cheese (or mozzarella)
Dash of Parsley
Pepper to taste
Melt butter and cream in frying pan. Add rest of ingredients. Once cheese is melted pour overshells. Bake at 375 for 20 minutes.

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