These are so good, and easy!
Ingredients:
1/2 box shells, cooked and drained
ricotta cheese
8 oz container feta cheese
1 egg
2 heaping teaspoons roasted red pepper dip (Trader Joes) OR
1 jar roasted red peppers
1 sprig fresh basil, sliced
3 TBL olive oil
1 16 oz. bag spinach
4 cloves garlic, smashed
4 green onions, sliced with green
3 cups marinara sauce
8 oz bag shredded provolone & mozzarella cheese
(for this recipe, I used mexican blend and it was fabulous!)
4 oz shredded parmesean cheese
Directions:
Cook noodles according to directions on the box. Preheat the oven to 350. Saute the spinach on med low in 2 TBL of olive oil. Add onions and garlic once the spinach starts to wilt in the pan. Turn off the heat and set aside when the spinach is completely wilted. While the spinach is cooking, mix ricotta, feta, egg and red pepper dip (or red peppers) in a food processor. Process on high till smooth and creamy. Spoon 1 heaping teaspoon feta mixture into shells, and place into a baking dish that has been rubbed with 1 TBL olive oil. Spoon spinach mixture over the stuffed shells. Top with sliced basil, then spoon marinara over all. Cover shells with parmesean cheese and cover with foil. Bake at 350 for 20 minutes. Pull out of the oven and top with shredded provolone/mozzarella mixture and re-cover with foil. Bake for another 20-25 minutes or until cheese is melted. Enjoy!
ricotta cheese
8 oz container feta cheese
1 egg
2 heaping teaspoons roasted red pepper dip (Trader Joes) OR
1 jar roasted red peppers
1 sprig fresh basil, sliced
3 TBL olive oil
1 16 oz. bag spinach
4 cloves garlic, smashed
4 green onions, sliced with green
3 cups marinara sauce
8 oz bag shredded provolone & mozzarella cheese
(for this recipe, I used mexican blend and it was fabulous!)
4 oz shredded parmesean cheese
Directions:
Cook noodles according to directions on the box. Preheat the oven to 350. Saute the spinach on med low in 2 TBL of olive oil. Add onions and garlic once the spinach starts to wilt in the pan. Turn off the heat and set aside when the spinach is completely wilted. While the spinach is cooking, mix ricotta, feta, egg and red pepper dip (or red peppers) in a food processor. Process on high till smooth and creamy. Spoon 1 heaping teaspoon feta mixture into shells, and place into a baking dish that has been rubbed with 1 TBL olive oil. Spoon spinach mixture over the stuffed shells. Top with sliced basil, then spoon marinara over all. Cover shells with parmesean cheese and cover with foil. Bake at 350 for 20 minutes. Pull out of the oven and top with shredded provolone/mozzarella mixture and re-cover with foil. Bake for another 20-25 minutes or until cheese is melted. Enjoy!
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