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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Spinach-Stuffed Shells Recipe

Brought to you by Bighorn Lodge

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Ingredients:
2 (10 oz) packages of frozen chopped spinach, thawed
3 lbs lean ground beef
1 large onion, finely chopped
4 large garlic cloves, minced
1 tsp salt
1/2 tsp pepper
4 (16 oz) jars spaghetti sauce
2 (16 oz) containers low fat cottage cheese
l large egg
1 1/2 (8 oz) containers fresh grated Parmesan cheese, divided
24-36 jumbo pasta shells
Dried or fresh oregano to taste

Instructions:
Drain spinach well and set aside. Cook pasta shells according to package directions; drain and cool. Cook ground beef, onion and garlic together until ground beef crumbles and is no longer pink. Drain and pat dry with paper towels; cool.

In a very large mixing bowl, stir together ground beef mixture, spinach, cottage cheese, egg, 1/2 container Parmesan cheese, salt and pepper, 1 tablespoon dried oregano or 3 tablespoons fresh oregano, and 1 1/4 jars spaghetti sauce.

If making 24 shells, use a 13x9 baking dish. Add another smaller baking dish if making 36 shells. Spread the bottoms of the baking dish(es) with about 1 jar of spaghetti sauce. Stuff shells generously with the ground meat/cheese mixture and place in pan(s). If there is stuffing mixture left over after filling shells, spread it over the top of the shells in the pans. Sread remaining jars of spaghetti sauce on stuffed shells, then sprinkle with remaining Parmesan cheese so that shells are completely covered. Top with more oregano to taste.

Cover and bake at 350 degrees for 30 to 40 minutes, or until heated through. Yields 8-10 servings. Accompany with garlic bread and tossed salad.

This dish may be assembled and frozen. Thaw in the refrigerator overnight and then let stand at room temperature for 30 minutes before baking as above.