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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. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly. Spinach & Ricotta Stuffed Pasta Shells.
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Composition for Spinach-ricotta shells:
- Make ready 1 packages of (10 oz.) frozen chopped spinach
- Provide 15 oz of ricotta
- Take 1 cup - shredded mozzarella cheese
- Prepare 3/4 cup grated parmesan cheese
- Make ready 1 - egg
- Make ready 1 pinch of nutmeg (to taste)
- Make ready 1 of salt+pepper (to taste)
- You need 1/2 packages of jumbo pasta shells
- Provide 26 oz of prepared spaghetti sauce
Easy Stuffed Shells With Spinach And Ricotta. You can even freeze them and have them ready for your next surprise guest or busy. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well The shells should fit into the dish in one layer.
Spinach-ricotta shells start cooking:
- Preheat oven to 359° F.
- Cook spinach in 1/4 cup of water until just thawed. Drain, then squeeze out extra moisture.
- In large mixing bowl, combine spinach, ricotta, mozzarella, 1/2 cup of parmesan, the egg, nutmeg, salt and pepper. mix thoroughly.
- Cook shells according to package directions. drain.
- Cover bottom of large baking dish with spaghetti sauce. Fill shells with mixture and arrange side by side in dish.
- Pour remaining spaghetti sauce over shells and sprinkle remaining + parmesan cheese over top.
- Cover with foil and bake for 30 mins. Yields 4-5
Fill each shell with a scant tablespoon of the filling. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spinach and Ricotta Stuffed Shells are the perfect date night dinner all year round. Super easy to make, absolutely delicious, healthy and gorgeous! A vegetarian pasta dish to print and save forever!
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