Step-by-Step Guide to Prepare Super Quick Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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.

Here is the best “Spinach and Ricotta Stuffed Shells” recipe we have found so far. This will be really delicious.

Ingredients of Spinach and Ricotta Stuffed Shells

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

Stuff shells with the spinach cheese mixture and place in the baking dish.This stuffed shells recipe is a winning medley of carbs, creamy cheese, spinach and your favorite pasta sauce.And don't forget a slice of bread to get every last bit of pasta sauce, this No.Italian-American stuffed shells, a classic baked pasta dish, are plump with a flavorful ricotta and spinach filling, coated in tomato sauce, and draped in melted 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..

Follow this recipe to learn how to make.Cook pasta shells according to package label directions; drain and set aside to cool.The jumbo shells are stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic.

It's comfort food at its best.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.There are so many uses for this nifty little gun.Easy ricotta and spinach stuffed shells, cooked in your favorite tomato sauce and topped off with a layer of mozzarella cheese.