Jeanie and Kent Hrbek’s Stuffed Shells

Pasta Sauce
Pasta Sauce
This is a favorite recipe of mine from many years ago when Kent Hrbek was a Minnesota Twins Superstar. I don’t remember where I got the recipe, but my best guess would be that it was in the local newspaper. It is a delicious vegetarian recipe, but is also enjoyed by meat lovers.

Ingredients

  • 10 ounce package frozen spinach, thawed and well drained
  • 1 cup ricotta cheese
  • 10 ounces shredded mozzarella
  • 1/2 cup grated Parmesan cheese
  • 3 eggs, lightly beaten
  • 1 Tablespoon fennel seeds
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dried parsley
  • 12 ounces jumbo pasta shells, cooked, drained, and cooled
  • 30 ounce jar chunky spaghetti sauce with tomatoes and mushrooms
  • 8 ounce can tomato sauce
  • 1 1/2 Tablespoon sugar
  • Additional shredded Parmesan

Directions
Make a spinach mixture by combining the spinach, ricotta, mozzarella, Parmesan, eggs,
1 1/2 teaspoon of the fennel, nutmeg and 1/4 cup of the parsley. Fill each pasta shell with 1 heaping teaspoon of the spinach cheese mixture. Arrange in a greased 9 x 13 inch baking dish. Heat the spaghetti sauce, tomato sauce, sugar, remaining fennel and parsley. Pour over stuffed shells. Sprinkle with additional Parmesan. Bake for 30 to 40 minutes until bubbly.

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