Spinach and Cheese Stuffed Pasta Shells with Caesar Salad
(from myoung’s recipe box)
Prep time: 20 minutes
Cook time: 35 minutes
Serves 4 people
Categories: Main Dish
Ingredients
- Spinach and Cheese Stuffed Pasta Shells With Caesar Salad
- * 3 1/2 ounces oz or 100 g frozen chopped spinach
- * 1/3 cup cup feta cheese
- * 1 cup 1 cup ricotta cheese
- * 1/2 cup cup cottage cheese
- * 1/4 cup cup parmesan cheese
- * 1/2 mozzarella cheese
- * 1 1 shallot, shredded or finely chopped
- * 1 1 egg
- * 1 teaspoon 1 tsp olive oil
- * 24 large 24 large pasta shells (conchiglioni rigati)
- * Plastic wrap
- * Cooking spray
- * Prepared spinach-cheese mixture
- * 24 ounces 24 oz or 700 ml tomato-basil pasta sauce
- * 1 head 1 head of Romaine lettuce
- Easy Caesar Dressing
- * 3 tablespoons 3 tbsp gourmet Caesar salad dressing
- * 3 tablespoons 3 tbsp lowest fat mayonnaise
- * Parmesan cheese, freshly grated (optional)
- * Bacon bits (optional)
- * Croutons (optional)
Directions
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1. Bring a large pot of water to a boil.
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2. In a medium bowl, combine thawed and drained spinach, feta cheese, ricotta cheese, cottage cheese, Parmesan cheese, mozzarella cheese, shallot, egg, and olive oil. Set aside in fridge.
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3. Add manicotti pasta shells to pot of boiling water. Set timer for 5 minutes- you just want them softened.
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4. Drain and rinse pasta in a colander under cold water.
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5. Spray 2 pieces of plastic wrap with cooking spray.
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6. Place drained pasta shells on one sheet of plastic wrap and cover with second piece of wrap.
- When you arrive home…
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7. Stuff the cheese mixture into each shell with a small spoon, placing in a large baking pan, stuffed side up.
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8. Cover with pasta sauce.
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9. Tear lettuce in bite size pieces directly into salad spinner. Rinse and spin dry.
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10. Arrange lettuce on serving plates.
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11. Blend salad dressing with mayonnaise in a coffee mug and drizzle evenly over lettuce.
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12. Sprinkle with Parmesan cheese. Add bacon bits and croutons if you like.