Recipe - Glens Stuffed Shells

1 Box san giorgio jumbo
shells; (12oz ea)
48 ounce Partskim ricotta cheese *1
2 cn Delmonte d'italia classic
marinara; (26oz ea) *2
1 cup Chopped fresh spinach *3
1 tablespoon Dried thyme; crushed
1 tablespoon Dried oregano; crushed
1 tablespoon Dried basil; crushed
1 tablespoon Kosher salt *4
2 teaspoon Coarseground black pepper
1 One half tablespoon Minced garlic
12 ounce Shredded mozzarello cheese
*5

Note 1: PartSkim is very important! If you use wholemilk cheese, the
filling will run all over the place while cooking. You probably will wind
up using 47 ounces with a 32oz and a 15oz container.

Note 2: Any type of the cheapest Marinara sauce will do.

Note 3: Do not try this with frozen spinach! As with the cheese, frozen
spinach will turn the filling into a runny mess.

Note 4: The filling will taste salty before cooking, but will be just fine
after cooking.

Note 5: FatFree Cheese is very good here!

This is pretty much a recipe that my son used when he was working at
Ferrentelli's in Salt Lake City.

Mix Ricotta, spinach and all seasonings well.

Boil shells 15 minutes in a large pot of boiling salted water, to which
about 1 tablespoon cooking oil has been added. The box will probably say to
cook for a shorter amount of time, but I've found that 10 minutes is just
not enough. Drain shells and allow to cool enough to handle.

Spread about 1/3 of the Marinara sauce over the bottom of a LARGE cookie
sheet.

Stuff the shells with the filling. Here's where it helps to have two people
in the kitchen! A great timesaver (not to mention your sanity) is to use a
pastry bag without a tip to fill the shells. One person holds the shells
open while the other pipes the filling in. Fill them well. The filling
should be enough to stuff 3036 shells, so you will have some shells left
over. Don't use any broken shells if you can help it.

Place shells on cookie sheet slitside up. Spoon the remaining marinara
over the shells, being careful to make sure the pasta gets sauce on it to
prevent burning during baking.

Mound the Mozzarella on top of each shell. Bake at 375F for 20 minutes.
Place under broiler until cheese browns.

At two shells per person, this recipe will easily feed 15 people just
make sure you don't invite my wife or kids, because they can easily put
away about half of this in one sitting!

Recipe by: Ferrentelli's Restaurant, Salt Lake City, UT