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Four Formaggio Stuffed Shells
1 (12oz) box jumbo pasta shells
1 tbsp. olive oil
7 cloves garlic, chopped
1 10oz box frozen spinach, thawed and squeezed
1 lb. part skim ricotta cheese
1/4 lb. pecorino cheese, grated
1 lb. part skim grated mozzarella cheese
1 tsp. sea salt
1/2 tsp. fresh ground pepper
1 egg
2 tbsp. milk
1/2 cup chopped walnuts
1 26oz jar marinara sauce
1 cup grated Asiago cheese
Cook pasta in boiling water according to package directions. Pour into
colander and drain under cold water. Set aside.
In medium sauté pan, heat olive oil add garlic and cook fry for 2
minutes.
Add spinach and cook for 4 minutes. Place mixture in large bowl, add
ricotta, pecorino and half of the mozzarella, stirring to combine. Add
salt, pepper, egg and milk, combine.
Preheat oven to 350 degrees.
Roast walnuts on baking sheet for 7 minutes, shaking pan once during
cooking cycle. Remove from baking sheet, allow to cool on plate. When cool,
roughly chop and set aside.
Coat 9x13" pan with vegetable spray. Thinly coat bottom with about 2-3
cups of the marinara sauce. Fill shells with spinach cheese mixture and place
in prepared pan, open side up. Top with remaining mozzarella and asiago
cheese.
   
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