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Quest 63: Jumbo Three-Cheese Seashells

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Today, we make our way back to the beach for another kind seashell hunt. These stuffed little jewels have their own secret and certainly make my week! They also can be made ahead of time and frozen for a quick weeknight dinner! Enjoy!




Gear!
Jumbo GF Shell Pasta
1/2 cup onion, minced
1 clove garlic, chopped
5 oz. fresh spinach
8 oz. ricotta cheese
1/4 cup Parmesan, grated
4 oz. mozzarella, shredded
1/4 cup cream
1 egg, lightly beaten
salt and pepper to taste
2 cups red sauce

Quest!
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 Saute onions and garlic in a small amount of olive oil until translucent.
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 Add fresh spinach and salt and pepper to start the wilting process. Stir until fully wilted.
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 Add ricotta, cream. half the Parmesan, half the mozzarella, and egg to the mixture.
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  Stir mixture until it comes together into a cheese sauce.

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Cook Jumbo shells according to the directions. Drain and let cool slightly before handling .

DSC_0758Using a small spoon, fill each shell and place in a greased 9 inch square foil pan.





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Cover with your favorite red sauce.





Add the other half of the Parmesan and mozzarella. Stop right here is you wish to freeze for another day by letting everything cool, then wrap with plastic wrap and aluminum foil. Label and freeze.
When ready to bake, preheat oven to 400 degrees F and bake from fresh for about 20-25 minutes - 45-50 minutes if frozen. Enjoy!


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