Mmm MMM MM! These are soooo good! They take a long time to make but they are very filling and VERY yummy. I need to make them again some time D:

I got this recipe from "Serious Eats", one of my favorite sites for recipes.

My comments on the recipe: I was very happy to stumble on this recipe, since lately I've been trying to find new ways to cook with spinach and I LOVE pasta.
I bought jumbo shells and found that I had to overstuff all 16 of them, so perhaps I bought smaller shells than I thought.
The stuffing itself is delicious and is definitely completed with the shells and sauce. The stuffed pasta also tastes good with sour cream.
A very good recipe, I wasn't disappointed. Thank you very much for posting it!


This is the recipe: - makes 12-16 jumbo pasta shells* -
Ingredients

1 10-ounce package frozen spinach, thawed and squeezed dry
1/3 cup pine nuts, toasted
1 generous cup ricotta (about 1 pound, or a little less)
1 cup grated Parmesan, divided
1/4 pound unsalted fresh mozzarella, finely chopped
1 large garlic clove, minced
Pinch of salt
Several generous grinds black pepper
Pinch of nutmeg
1 cup prepared marina or other tomato sauce, divided
Procedure

1. Preheat oven to 350°F.

2. Prepare shells according to package directions. Don't overcook, or they will break when you try to stuff them. Drain, let cool. Shake colander as they are cooling, so that they don't stick together.

3. Prepare filling by mixing the spinach, nuts, ricotta, 3/4 cup Parmesan, mozzarella, garlic, and spices in a largish bowl.

4. Spread 1/2 cup sauce on the bottom of a 13 x 9" baking dish.

5. Fill each of the shells with cheese mixture, and place atop the sauce.

6. Sprinkle shells with remaining 1/4 cup Parmesan, and drizzle with remaining sauce.

7. Cover baking dish with aluminum foil, and bake for 25 minutes. Remove foil and bake for an additional 5 minutes.

8. Let cool for 5 minutes or so, the shells will be mouth-searingly hot.



Go here if you want the original source of the recipe- http://www.seriouseats.com/recipes/.....ch-recipe.html