Stuffed Shells

Hey Ladies,
Yes...I am finally getting around to posting a recipe. Time has flown by, and the school year has almost come to an end. It's hard to believe!!! Anyway, Sydney and I made stuffed shells together today and she was so proud of her accomplishment I thought I'd share the recipe with you. Maybe your cuties will love it as much as she does.

Stuffed Shells

Ingredients:
Box of Large Pasta Shells
1 large jar of marinara sauce (any kind you like)
1 15 oz. jar of diced tomatoes (drain the juice)
Large bunch of fresh spinach, or 1 small bag of spinach or 1 frozen chopped, thawed
1 jar of sun dried tomato spread
1 block of part skim mozzarella
1 large tub of part skim ricotta

*Note: any of the veggies above can be substituted. I've made it with zucchini, mushrooms, or have omitted the veggies for just a cheese filling.

Directions:
Preheat oven to 375 degrees.

Boil water with a dash of salt and a dash of olive oil and when it comes to a boil, toss in the shells, cook for approx. 14 min. Rinse with cold water and mix with a 1/2 tsp of olive oil to prevent sticking.

Meanwhile, with a food processor, mince the spinach and put in a large bowl. Then do the same with the mozzarella, reserving half for the end. Mix in the sun dried tomato spread, the ricotta, and then throw in some salt/oregano/basil to taste.

Mix the can of tomatoes and the jar of sauce together and pour into a baking dish, covering the bottom. Take a heaping spoonful of the cheese mixture and stuff each shell and place in the dish. Once you've filled the dish and have used up the mixture, sprinkle the remaining mozzarella on top. Cover with foil and bake for 35-45 minutes, about 5 min w/ the foil off at the end. (the shells should be bubbling when done.

Hope your kids enjoy it as much as Syd does.