Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells

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An easy stuffed shells recipe, with creamy ricotta and mozzarella cheese, fresh spinach, and jumbo pasta shells. A hearty, crowd-pleasing vegetarian Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish. Cover with the remaining sauce and.

Spinach and Ricotta Stuffed Shells cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Spinach and Ricotta Stuffed Shells dishes that you just make.

Alright, don’t linger, let’s course of action this spinach and ricotta stuffed shells formula with 20 elements which are definitely easy to obtain, and we have to process them at the very least through 6 methods. You should invest a while on this, so the resulting food could be perfect.

Composition of Spinach and Ricotta Stuffed Shells:
  1. Need 1 box (12 oz.) - jumbo shells
  2. Give Tomato Sauce:
  3. Get 1 tbsp. for olive oil
  4. Require 1/2 yellow onion, diced finely
  5. Get 3 cloves for garlic, minced
  6. Take 1 can (29 oz.) of unsalted tomato sauce
  7. Get 1 tsp. each dried basil, dried parsley
  8. You need 1/2 tsp. each salt, granulated sugar
  9. Take 1/4 tsp. - pepper
  10. Need - Ricotta and Spinach Mixture:
  11. Take 1 tbsp. of olive oil
  12. You need 2 cloves of garlic, minced
  13. You need 5 - big handfuls fresh spinach
  14. Need 3 cups - ricotta cheese
  15. Prepare 2 - large eggs
  16. Take 1 tsp. - dried parsley
  17. Provide 1/2 tsp. for dried basil
  18. Get 1/4 tsp. of each garlic powder, salt, pepper
  19. Make ready 3/4 cup of parmesan cheese, shredded
  20. Require 3/4 cup mozzarella cheese, shredded

And don't forget a slice of bread to get every last bit of pasta sauce, this No. The jumbo shells are stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. Stuff shells with the spinach cheese mixture and place in the baking dish. Easy ricotta and spinach stuffed shells, cooked in your favorite tomato sauce and topped off with a layer of mozzarella cheese.

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 9x13" 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.

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: There is no need to be intimidated by such a recipe. When I served this dish to my significant other, I was expecting the same routine. He would salt the heck out of it, eat it and life would go on.

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