Food recipes
Jumbo Stuffed Shells
Jumbo Stuffed Shells
Ingredients:
1 pound baby spinach
12 ounces cream cheese or ricotta 3. Using a hand mixer, combine the cream cheese, egg
Directions:
yolks, Parmesan cheese, nutmeg, salt, and pepper.
2 large egg yolks
Fold the spinach into the mixture. Fill the shells with the
½ cup grated Parmesan cheese
cheese mixture.
Pinch of ground nutmeg
4. Arrange the stuffed shells in a lightly greased 9" × 13"
¹⁄8 teaspoon salt
baking dish. Top with the marinara sauce. Bake for
¹⁄8 teaspoon ground black pepper
30–45 minutes, until heated through. Refrigerate left-
1½ cups marinara sauce (store- overs for up to 3 days.
bought or homemade—see
the recipe in chapter 4)
Timesaver Tip
In order to make filling the shells easier, put the cheese and
spinach mixture in a gallon-size plastic bag. cut off the
lower edge of the bag on a diagonal and squeeze the mix-
ture into the shells. This technique can be used for filling can-
nelloni pasta or any stuffed pasta dish.
156 201 ORGAniC BABY AnD TODDLER MEALS
Lemon Shrimp
This is a family favorite that offers a healthy dose of omega-3 fatty acids. If your child doesn’t prefer the taste
of fish, try offering shrimp. Some toddlers will try shrimp just because they are small and cute!
8 seRvings 1. In a large skillet, heat the olive oil on low. Add the gar-
lic, and sauté for 2 minutes.
¼ cup extra-virgin olive oil
2. Add the shrimp. Sauté for about 5 minutes, until the
5–6 medium cloves garlic, crushed
shrimp are pink, turning often.
2 pounds large domestic shrimp,
peeled and deveined 3. Add the lemon juice and parsley. Mix well.
Ingredients:
1 pound baby spinach
12 ounces cream cheese or ricotta 3. Using a hand mixer, combine the cream cheese, egg
Directions:
yolks, Parmesan cheese, nutmeg, salt, and pepper.
2 large egg yolks
Fold the spinach into the mixture. Fill the shells with the
½ cup grated Parmesan cheese
cheese mixture.
Pinch of ground nutmeg
4. Arrange the stuffed shells in a lightly greased 9" × 13"
¹⁄8 teaspoon salt
baking dish. Top with the marinara sauce. Bake for
¹⁄8 teaspoon ground black pepper
30–45 minutes, until heated through. Refrigerate left-
1½ cups marinara sauce (store- overs for up to 3 days.
bought or homemade—see
the recipe in chapter 4)
Timesaver Tip
In order to make filling the shells easier, put the cheese and
spinach mixture in a gallon-size plastic bag. cut off the
lower edge of the bag on a diagonal and squeeze the mix-
ture into the shells. This technique can be used for filling can-
nelloni pasta or any stuffed pasta dish.
156 201 ORGAniC BABY AnD TODDLER MEALS
Lemon Shrimp
This is a family favorite that offers a healthy dose of omega-3 fatty acids. If your child doesn’t prefer the taste
of fish, try offering shrimp. Some toddlers will try shrimp just because they are small and cute!
8 seRvings 1. In a large skillet, heat the olive oil on low. Add the gar-
lic, and sauté for 2 minutes.
¼ cup extra-virgin olive oil
2. Add the shrimp. Sauté for about 5 minutes, until the
5–6 medium cloves garlic, crushed
shrimp are pink, turning often.
2 pounds large domestic shrimp,
peeled and deveined 3. Add the lemon juice and parsley. Mix well.
Printed from https://recipe.bluelayer.org/recipe/62254/jumbo-stuffed-shells