Stuffed Shells with Cheese
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Recipe ingredients
- 1 Tbsp. (15 mL) vegetable oil*
- 1/2 medium onion, chopped
- 10 oz (300 g) spinach, blanched and chopped
- Nutmeg and salt to taste
- 24 giant shells, cooked
- 1 cup (250 mL) ricotta or cottage cheese
- 1 cup (250 mL) white sauce
- 4 oz (120 g) sharp or extra-sharp cheddar cheese*, grated
- Wheat bran to taste
Preparation
Preheat the oven at 350°F/180°C
Sauté onions in hot oil, add blanched spinach and season to taste with nutmeg and salt
Stuff shells with spinach filling.
Spoon 10 mL (2 tsp.) ricotta or cottage cheese on spinach in each shell.
Put shells in an oven dish, cover with white sauce and top with grated cheddar and wheat germ.
Brown in the oven
Serve with fresh or stewed tomatoes.
White sauce
Melt 5 mL (1 tsp.) butter or margarine and add 15 mL (1 Tbsp.) flour.
Cook, stirring until frothy.
Pour 250 mL (1 cup) cold skim milk mixed with 30 mL (2 Tbsp.) powdered skim milk.
Stir until thickened.
Suggestion
Add 30 mL (2 Tbsp.) powdered milk per 250 mL (1 cup) milk used in cooking.- per serving of oatmeal, cream soup, yoghurt and custard. Use this milk instead of water in fruit gelatine, oatmeal, cream soups and popsicles.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
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