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Cook'n with Betty Crocker 
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Spinach-Filled Super Shells |
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Serves: 6 Print this Recipe2 10-ounce packages spinach thawed and pressed dry 1 tablespoon butter or margarine Salt and freshly ground pepper 1/4 cup onions minced 3 tablespoons butter or margarine 1 cup ham chopped 1/4 teaspoon nutmeg ground 1 cup ricotta cheese 1 cup parmesan cheese grated 2 eggs yolk lightly beaten 8 ounces pasta shells super, cooked and drained Béchamel Sauce 3 cups tomato sauce 1/3 cup parmesan cheese grated * See note below. 1 32-ounce can italian plum tomatoes 2/3 cup butter real 1/2 cup onions minced 1/2 teaspoon salt Freshly ground pepper to taste 1/2 teaspoon marjoram dried, crushed 1/2 teaspoon sugar * See note below. * (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. Spinach-Filled Super Shells comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Barbecuing Spareribs Baked Cheese Fondue Baked Eggs Francaise Beef-Bean Enchiladas Beef Burgundy Beef Fondue Beef Ragout With Artichokes Chicken - Cilantro Enchiladas Chicken Marengo Chicken Molé Chicken Or Turkey Pie Chicken Soufflé Chili Cod With Dill Sauce Crab And Shrimp Crepes Crown Roast Of Pork Curried Lamb Egg And Spinach Dinner Flemish Beef In Beer Fried Chicken Fruited Pork Pot Pie Fruited Pot Roast Garden Chicken Dinner Ham Loaf Ham-Spinach Filling Ham-Spinach Roll Hawaiian Franks Hot Chicken Salad Pie Katie's Lamb Shanks Lamb Chop bundles Manicotti Moussaka Mushroom Newburg No-Fail Cheese Soufflé Olive-Cabbage Rolls Peach-Glazed Spareribs Perfect Standing Rib Roast Pheasant In Cream Plum Good Ham Steak Pork Chops À L'Orange Pork Chops Creole Pork Tenderloin Teriyaki Potted Chicken Roast Leg Of Lamb Salmon Baked In Foil Salmon Loaf Sausage Strata Sautéed Liver With Apples And Onions Scalloped Tuna And Mushrooms Sole Caledonia Sole Veronique Spicy Glazed Meatloaf Spinach-Filled Super Shells Stuffed Peppers Swedish Hash Swedish Pork Roast Sweetbreads In Cream Texas Chicken Casserole Toasted Almond Soufflé Turkey Hash Turkey Shortcake Veal Chops Alfredo Veal Cordon Bleu Venison Sauerbraten Winter Rarebit Tex-Mex Pizza Classic All-American Pizza Western Barbecue Pizza Octoberfest Pizza Creole Pizza California Veggie Pizza New England Breakfast Pizza Dixieland Pizza Hawaiian Pizza Windy City Deep-Dish Pizza Beef and Bean Roundup Mandarin Chicken |
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