Recipe: Perfect Spinach and Ricotta Stuffed Shells

Recipe: Perfect Spinach and Ricotta Stuffed Shells

- in Spinach

Spinach and Ricotta Stuffed Shells. In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner. Growing up, I was one of those bizarre children who actually liked eating vegetables. Cook pasta shells according to package label directions; drain and set aside to cool.

Spinach and Ricotta Stuffed Shells Serve: The Spinach and Ricotta Stuffed Shells with fresh basil and extra parmesan cheese. Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. You can have Spinach and Ricotta Stuffed Shells using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spinach and Ricotta Stuffed Shells

  1. It’s of jumbo shells.
  2. It’s of Tomato Sauce:.
  3. You need of olive oil.
  4. Prepare of yellow onion, diced finely.
  5. Prepare of garlic, minced.
  6. It’s of unsalted tomato sauce.
  7. It’s of each dried basil, dried parsley.
  8. You need of each salt, granulated sugar.
  9. You need of pepper.
  10. It’s of Ricotta and Spinach Mixture:.
  11. Prepare of olive oil.
  12. You need of garlic, minced.
  13. It’s of big handfuls fresh spinach.
  14. Prepare of ricotta cheese.
  15. You need of large eggs.
  16. Prepare of dried parsley.
  17. Prepare of dried basil.
  18. You need of each garlic powder, salt, pepper.
  19. It’s of parmesan cheese, shredded.
  20. It’s of mozzarella cheese, shredded.

Follow this recipe to learn how to make. Easy ricotta and spinach stuffed shells, cooked in your favorite tomato sauce and topped off with a layer of mozzarella cheese. The entire family will love these! And a big bonus, they reheat beautifully, making them a great leftovers for lunch the next day!

Spinach and Ricotta Stuffed Shells step by step

  1. Heat a tbsp. of olive oil in a large pot over medium heat. Once it's hot, add the onion. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Then stir in the garlic and cook and stir until it's fragrant, just another minute or so. Then add the tomato sauce, sugar and seasonings. Stir and allow it to come to a simmer. Once simmering, reduce the heat to med-low and let it gently simmer while you prepare everything else..
  2. Start a large pot of salted water heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside..
  3. In a large skillet, heat the tbsp. of olive oil over medium heat. Add the garlic and cook just until fragrant, just about 30 seconds to 1 minute. Then add in the spinach and stir around slightly. Cook until it has all wilted and reduced, about 3-5 minutes. Remove from heat. drain out any water that may have been released from the spinach, then set aside on a cutting board and allow to cool enough to handle..
  4. In a large mixing bowl, whisk together the ricotta cheese and eggs until blended together. Next whisk in the seasonings, and about 1/4 cup of each of the cheeses. By now, the spinach should be cool enough to handle. Chop it up and stir it into the ricotta mixture..
  5. Preheat the oven to 350°F. Grease a 9×13" baking pan and spread a thin layer of the tomato sauce evenly over the bottom of the pan. Then, working one at a time, stuff each shell with 1 heaping tbsp. of the ricotta mixture, until all of the mixture is gone. Place each stuffed shell side by side into the pan, opening side up. Pour the remaining tomato sauce over the top of the shells, then spread over the remaining cheeses..
  6. Cover the baking pan with foil and bake 15 minutes. Then remove the foil and bake an additional 15-20 minutes, until completely heated through. Serve immediately. Refrigerate any leftovers..

Giant pasta shells stuffed with a cheesy, spinach and ricotta filling. Topped with mozzarella and baked in a tasty tomato sauce, these stuffed shells are perfect for a great weeknight dinner. This is cosy comfort food that's mouthwateringly delicious and easy to make! Spinach and Ricotta-Stuffed Shells: There is no need to be intimidated by such a recipe. When I served this dish to my significant other, I was Stuffing shells, filling canolli, piping cream centers into cupcakes, stuffing deviled eggs.

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