Serves: 6
Total Calories: 928
* (Note: Tomato Sauce recipe in the 1982 Calendar is different from both Recipe Treasury and Gold Star. The calendar recipe follows.) Tomato Sauce: * Purée tomatoes with their juice in a blender, food processor, or food mill place in a medium saucepan. Add butter, onion, salt, pepper to taste, marjoram, and sugar. Simmer, uncovered, for 50 to 60 minutes or until reduced by a third. Taste and correct seasonings set aside. In a large skillet over medium-high heat sauté spinach in butter or margarine, turning frequently, until moisture has evaporated. Sprinkle lightly with salt and pepper. Remove from skillet set aside.
Sauté onion in butter or margarine until limp. Add ham and sauté for 1 minute. Stir in reserved spinach and nutmeg. Place in a large bowl cool slightly.
Stir in cheeses and egg yolks. Taste for additional seasoning.
Preheat oven to 375° F. Heavily grease a 13 x 9 x 2-inch baking dish. Fill shells with spinach mixture.
Spread 3/4 cup Béchamel Sauce in baking dish. Cover with 1 1/2 cups tomato sauce. Place filled shells on top. Drizzle with remaining 3/4 cup Béchamel Sauce. Sprinkle with cheese. Bake for 20 to 30 minutes or until hot and bubbly and lightly browned on top. Heat remaining tomato sauce and serve separately.
This Spinach-Filled Super Shells recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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