Ingredients:
- 1 Recipe of Stedda Ricotta Cheese
- 1 box of Jumbo Shells
- 1 Jar of Spaghetti Sauce (28 oz.)
- 1 package of frozen chopped spinach with no sauce or 16 ounces fresh spinach, steamed or boiled and then squeezed dry.
- 1 teaspoon oregano
- 1 teaspoon basil
- 1 cup chopped Vidalia Onion (or any kind you want)
Directions:
Preheat Oven to 350 degrees.
Saute the onion in a little Olive Oil till it becomes translucent, but not browned. If using frozen spinache just defrost the spinach do not cook. If using fresh spinach steam until the spinach is wilted. Make sure in both instances to squeeze out all of the excess liquid. Add the spinach, onion and seasoning to the Ricotta mixture and set aside. Can be made ahead and refrigerated up to 24 hours. In a large pot boil the shells as directed on the package. Drain and rinse under cold water to cool off enough to handle them. Place enough spaghetti sauce on the bottom of an 8 x 12 baking dish just to cover. Stuff the shells with the Ricotta mixture. When you are done stuffing the shells place the rest of the spaghetti sauce over the shells. Cover with foil and bake for 30 minutes. Let cool for at least 10 minutes before serving.
This Recipe was e-mailed to us by Theresa Mau-Safko.
We would like to give a special thanks to Theresa for this recipe.
