Thaw the spinach. Squeeze to remove juices. Dry very well.
Combine the ricotta jack Parmesan and 1 cup of the mozzarella cheese. Add the beaten eggs spinach salt and pepper. Add the nutmeg if desired. Mix well and set aside.
Cook pasta according to the package directions and drain well.
Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a non-reactive baking dish to just cover the bottom. Use a pan large enough to held the filled shells in one layer. Pour remaining sauce evenly over shells. Sprinkle with remaining 1/2 cup mozzarella cheese over the top of shells.
13 x 9 pan holds 24 shells
Jack cheese is about 1/ stick. About 1/2 a block of mozzarella.
Gam never uses the nutmeg.
Jack cheese is about 1 package. About 1/2 a block of mozzarella.
Ingredients
15ozRicotta cheese
1cupMonterey jack cheese -- shredded
2cupsMozzarella cheese -- shredded
½cupparmesan cheese -- grated
10ozfrozen spinach
1dashsalt
1dashfresh ground pepper
½lbpasta shells -- Jumbo
30oz Marinara sauce
1dashground nutmeg (Optional)
2eggs -- beaten
Directions
1
Thaw the spinach. Squeeze to remove juices. Dry very well.
2
Combine the ricotta jack Parmesan and 1 cup of the mozzarella cheese. Add the beaten eggs spinach salt and pepper. Add the nutmeg if desired. Mix well and set aside.
3
Cook pasta according to the package directions and drain well.
4
Fill the drained and cooled pasta shells with the cheese mixture. Place enough sauce in a non-reactive baking dish to just cover the bottom. Use a pan large enough to held the filled shells in one layer. Pour remaining sauce evenly over shells. Sprinkle with remaining 1/2 cup mozzarella cheese over the top of shells.
13 x 9 pan holds 24 shells
Jack cheese is about 1/ stick. About 1/2 a block of mozzarella.
Gam never uses the nutmeg.
Jack cheese is about 1 package. About 1/2 a block of mozzarella.
