Bible Study Backed Stuffed Shells

3 cups Bolognese sauce
3/4 pound spinach, coarsely chopped
2 cloves garlic, minced
1 small onion, finely chopped
3 tablespoons butter
1 cup whole milk ricotta cheese
3/4 cup freshly grated Parmesan cheese
12 jumbo shells

To prepare the filling, melt the butter in a saucepan and add the onion and garlic. Cook until tender and then add the spinach. Once the spinach is wilted, remove the mixture from the heat and cool to room temperature. Cook the shells in salted boiling water until almost al dente. Drain, rinse in cold water and drain again. Fill each shell with the ricotta mixture, and place in a 9 x 13 inch baking pan. Top with half the Bolognese sauce, and half the cheese. Bake in a preheated 350F oven until heated through. Arrange three stuffed shells on each plate, top with more Bolognese sauce and sprinkle with the remaining Parmesan.




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