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SHELLS FLORENTINE WITH EGGPLANT 1 pkg. jumbo pasta shells 1 pkg. frozen chopped spinach 1 lb. Ricotta or cottage cheese 1 egg 1 c. Parmesan cheese 29 oz. marinara sauce (2 jars), use own if possible 1 medium eggplant 1/3 stick butter salt and pepper to taste Cook and drain shells. Cook and drain spinach. Then add Ricotta, egg and 1/2 cup Parmesan to spinach. Heat marinara sauce and add salt and pepper. Spread 1 cup of sauce in bottom of glass casserole (9 x 13-inches). Melt butter, brush on slices of eggplant which have been prepared by peeling and slicing eggplant in 1/2-inch crosswise slices. Place slices on cookie sheet, brown under broiler. Repeat for other side. Place in casserole on sauce. Stuff shells with spinach mixture and place on eggplant. Add remaining sauce and cheese. Bake at 350 degrees for 20 minutes. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |