Prep 15 mins
Cook 30 mins
This is a recipe from a family friend. I can say my husband and I are not big fans of onions or spinach, but we love this dish. Even my 3 year old, who is VERY picky, asks for this dish often now. In the photo I took of my recipe, I used more than 26 ounces of spaghetti sauce, about 1.5 jars, but that is entirely up to you.
- 1 1⁄2 tablespoons cooking oil
- 1 onion, chopped
- 2 lbs spinach
- 16 ounces cottage cheese
- 2⁄3 cup breadcrumbs, Italian Style
- 3⁄4 cup parmesan cheese (I used Parmesan with Ramano)
- salt and pepper
- 1 egg, slightly beaten
- 26 ounces spaghetti sauce (or more)
- 24 jumbo pasta shells, cooked
- Preheat oven to 350.
- Sauté the onion in oil. Once the onions have caramelized, add the spinach and sauté for another 3 minutes.
- Puree the onion and spinach and set aside.
- Mix together the cottage cheese, bread crumbs and parmesan cheese in a large bowl. Once mixed, add the onion and spinach puree. Salt and pepper to your liking.
- Fold in the slightly beaten egg into your mixture.
- Stuff each shells with however much stuffing you'd like. I normally do about two spoonfuls each. As you stuff each shell, place them in a greased 9x13 baking pan.
- Pour your favorite spaghetti sauce over the shells and sprinkle the top with parmesan cheese.
- Bake for 30 minutes, uncovered, or until the top is golden brown.
Made this for my other half to take to a potluck at work, & it was a definite hit! I'm not so big on cooked spinach, but they all loved it & the empty baking pan was all I got back from it ~ Well, that, AND a number of requests for a copy of the recipe! Many thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]