Recipe of Spinach and Ricotta Stuffed Shells in 13 Minutes for Beginners

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, spinach and ricotta stuffed shells. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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 is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Spinach and Ricotta Stuffed Shells is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook spinach and ricotta stuffed shells using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Spinach and Ricotta Stuffed Shells:

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

Spinach & Ricotta Stuffed Pasta Shells. Rich, comfort and delicious meal that you can eat for, lunch or dinner. 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.

Instructions to make Spinach and Ricotta Stuffed Shells:

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.

So that’s going to wrap this up for this special food spinach and ricotta stuffed shells recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!