SHELLS FLORENTINE WITH EGGPLANT|
1 pkg. jumbo pasta shells
1 pkg. frozen chopped spinach
1 lb. Ricotta or cottage
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.
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