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Composition - 30 minute Spinach&mushroom ricotta and pizza Stuffed shells:
- Get For the spinach&mushroom ricotta shells:
- Require 1.5 cups of ricotta cheese
- Require 1 cup for frozen spinach
- Prepare 1/4 cup - diced portobello mushrooms
- Require to taste for Garlic and onion powder, pepper, and salt
- Prepare of Italian seasoning
- Require 1 cup of pasta sauce
- Make ready 1 cup for mozzarella cheese
- Give 10 - jumbo shells
- Get for For the pizza shells:
- Make ready 1/2 lb of ground sausage
- Require 20 for pepperoni
- Take 1 cup - pasta sauce
- Get 1 cup for mozzarella cheese
- You need To taste - garlic and onion powder, pepper and salt
- Prepare - Italian seasoning
- Need 10 - jumbo shells
Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging. Also fresh baby spinach and creamy Parmesan cheese get added in. Coarse salt and freshly ground pepper.
30 minute Spinach&mushroom ricotta and pizza Stuffed shells making:
- Heat oven to 375. Boil al the shells in salted water 12-14 minutes until aldente. Drain and rinse.
- Place shells on a foil lined pan. Cook and ground sausage.
- In a bowl mix the ingredients for the spinach shells. Scoop 1 tablespoon of the mixture into each shell. Top with pasta sauce and cheese and Italian seasoning.
- For the pizza shells scoop 1 tablespoon of sausage into the shells and stuff two pepperoni in each one and top with sauce and cheese. Sprinkle with Italian seasoning.
- Bake for 15-20 minutes and top with Parmesan cheese if desired.
Place spinach in a large pot. Cover tightly, and cook over high heat until spinach begins to wilt. Garlic, green onion, sesame oil, sesame seeds, shredded red pepper, soy sauce, spinach. This feature requires Flash player to be installed in your. Learn how to make Spinach with tomatoes and feta & see the Smartpoints value of this great recipe.
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