Wednesday, April 3, 2013

The Frugal Gourmet Cooks with Wine -- Stuffed Shells

When I first picked up this book, I assumed that every recipe in it had wine in it.  Clearly, this wasn't the case.  Instead, this recipe came with the suggestion of drinking either Chianti or Zinfandel.  I'm pretty sure I completely disregarded these suggestions and drank Riesling.

This was the first time I'd ever made shells.  Twice before, I'd made shells that came, pre-made, packaged, and frozen from the freezers at Aldi, and twice before, Dennis was really impressed with my shell recipe.  I had to tell him that they were frozen.

After the second time, I decided I should probably make my own and stop being upstaged by a discount supermarket.

These were awesome, and not too hard to do.  We had them as leftovers when some friends of ours came over, and they re-heated nicely as well.

Stuffed Shells
Serves about 6


1 box large shells
10 oz. frozen spinach, thawed and thoroughly drained
1/2 pound Italian sausage
1/2 pound small curd cottage cheese, drained
1 Tbsp. minced garlic
Juice of 1/2 lemon
1/4 cup grated Parmesan cheese
1/2 tsp. oregano
1 beaten egg
2 cups spaghetti sauce
2 cups mozzarella cheese
Salt and pepper to taste

Preheat your oven to 350°F.

Cook pasta according to directions on box.  Rinse in cold water and drain well.

Break the sausage into small pieces and saute.  Mix with the spinach, cottage cheese, garlic, lemon juice, Parmesan, salt, pepper, and oregano.  Stir in the egg.

Stuff the shells with the sausage mixture and place, open side down, in a greased baking dish.  (I had to use two 9x13 dishes).  Top with the spaghetti sauce and the mozzarella cheese.

Bake until hot and the cheese is melted, about 20 minutes.

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