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- Zilinski
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Zilinski Stuffed Shells
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Image Credit to Vectorilla
We here at the Zilinski house love cheese and pasta. So, when we saw that giant pasta shells were on sale one week for forty cents a box, we realized that we had been missing a grand opportunity to have more cheese than pasta in our weekly pasta-sauce-cheese meal. You see, normally we are forced to sprinkle cheese on our pasta as a garnish, but here we had a giant piece of pasta that could hold a handful of cheese! Oh, yes, we had to do it. And we did. And it was everything we dreamed it could be.
Ingredients
- 12 oz. jumbo pasta shells
- 32 oz ricotta cheese
- 1 lb. shredded mozzarella
- 8 oz. shredded parmesan
- 1 TBS dried parsley
- ½ tsp salt
- 2 tsp fresh black pepper
- 8 oz. chopped spinach, thawed and drained
- 3 c. sauce from our family recipe
Directions
- Preheat oven to 350F. Cook the pasta al dente according to the package directions.
- Mix eggs, ricotta, half the mozzarella, half the parm, and the seasonings very well. Stuff this mix into the shells using a nice, big spoon. Careful stuffing the shells, because if you didn't get them perfectly al dente, they will be fragile!
- Stir the sauce, spinach, and the rest of the cheese together and pour it over the shells.
- Bake for an hour. It's done when the edges are bubbling and the ricotta has set.
