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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 resources which are common around you, you may make it 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.
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Composition - Spinach and Ricotta Stuffed Shells:
- Give 1 box (12 oz.) for jumbo shells
- You need of Tomato Sauce:
- Prepare 1 tbsp. of olive oil
- Make ready 1/2 yellow onion, diced finely
- You need 3 cloves of garlic, minced
- Take 1 can (29 oz.) for unsalted tomato sauce
- Prepare 1 tsp. - each dried basil, dried parsley
- Need 1/2 tsp. each salt, granulated sugar
- Provide 1/4 tsp. for pepper
- Need - Ricotta and Spinach Mixture:
- You need 1 tbsp. - olive oil
- Require 2 cloves for garlic, minced
- Need 5 for big handfuls fresh spinach
- Need 3 cups - ricotta cheese
- Take 2 large eggs
- Provide 1 tsp. of dried parsley
- Give 1/2 tsp. for dried basil
- Give 1/4 tsp. of each garlic powder, salt, pepper
- Make ready 3/4 cup for parmesan cheese, shredded
- Give 3/4 cup 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. 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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 Stuffing shells, filling canolli, piping cream centers into cupcakes, stuffing deviled eggs. There are so many uses for this nifty little gun.
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