Stuffed Shells IV Popular Recipes

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Stuffed Shells IV

"Wonderful filled shells - makes 9x13 pans complete! You also can freeze them on a cookie sheet and have them while organisation shows up!"

Ingredients :

1 (12 ounce) bundle jumbo pasta shells
eight oz. Mushrooms, diced
3 cloves garlic, minced
1 onion, chopped
1 pound ground turkey
salt and pepper to taste
1 (10 ounce) bundle frozen chopped spinach, thawed and drained
2 tablespoons chopped clean parsley
2 cups cottage cheese
1 cup freshly grated Parmesan cheese
1 (32 ounce) jar spaghetti sauce
1 (8 ounce) bundle mozzarella cheese, shredded

Instructions :

Prep : 30M	Cook : 14M	Ready in : 1H15M

Preheat oven to 350 tiers F (one hundred seventy five levels C).
Bring a large pot of lightly salted water to a boil. Add pasta and prepare dinner for 8 to ten mins or until al dente; drain. Set apart in warm water.
In a large heavy skillet saute mushrooms, garlic and onions. Add floor turkey and prepare dinner until calmly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
Stuff the cooked shells with the mixture, and location in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, cook it calmly, and make easy-up easier.

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