Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, spinach and ricotta stuffed shells. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Spinach and Ricotta Stuffed Shells is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Spinach and Ricotta Stuffed Shells is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have spinach and ricotta stuffed shells using 20 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spinach and Ricotta Stuffed Shells:
- Make ready 1 box (12 oz.) jumbo shells
- Prepare Tomato Sauce:
- Get 1 tbsp. olive oil
- Make ready 1/2 yellow onion, diced finely
- Take 3 cloves garlic, minced
- Take 1 can (29 oz.) unsalted tomato sauce
- Get 1 tsp. each dried basil, dried parsley
- Prepare 1/2 tsp. each salt, granulated sugar
- Get 1/4 tsp. pepper
- Make ready Ricotta and Spinach Mixture:
- Get 1 tbsp. olive oil
- Take 2 cloves garlic, minced
- Get 5 big handfuls fresh spinach
- Prepare 3 cups ricotta cheese
- Prepare 2 large eggs
- Make ready 1 tsp. dried parsley
- Get 1/2 tsp. dried basil
- Make ready 1/4 tsp. each garlic powder, salt, pepper
- Get 3/4 cup parmesan cheese, shredded
- Make ready 3/4 cup mozzarella cheese, shredded
Steps to make Spinach and Ricotta Stuffed Shells:
- 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.
So that’s going to wrap it up with this exceptional food spinach and ricotta stuffed shells recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
