Filling for Jumbo Shells (approximatley 35-40)
1.5-2 lbs fresh spinach-simmered 3-5 minutes, drained, squeezed and schopped
1 large chopped onion
2 Tbs olive oil
2 beaten eggs
1 carton ricotta cheese
1-1.5 cups grated parmesan or romano cheese
1/2 tsp nutmeg
Saute onion in oil until tender. Mix together eggs, ricotta, parmesan and nutmeg in large bowl. Add onion and spinach to the egg, cheese and nutmeg mixture. Mix everything together well.
Sauce
4 Tbs olive oil
1 cup chopped onion
4 garlic cloves minced
2- 28 oz cans crushed tomatoes
1- 6 oz can tomato paste
2 cups water
1 tsp each: basil, parsley and oregano
salt and pepper to taste
Saute onions until tender in large sauce pan. Add garlic, crushed tomatoes, tomato paste, water, herbs salt and pepper. Simmer for 30 min.
Shells
While sauce is simmmering for 30 minutes pre-cook the jumbo shells for only half the time required so the shells become only partially soft. When half-cooked, drain.
When both the Filling for the shells and the Sauce are prepared, put half the sauce on the bottom of a glass 9x13 baking pan. Stuff the shells and place them on the top of the sauce. Pour the remaining half of the sauce on top of the stuffed shells. Bake for 30 min at 350 degrees F.
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