Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, stuffed shells. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Stuffed Shells is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look wonderful. Stuffed Shells is something which I’ve loved my whole life.
Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package.
To get started with this particular recipe, we have to prepare a few ingredients. You can have stuffed shells using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Shells:
- Get 1 box jumbo shells
- Make ready 1 box frozen chopped spinach
- Take 1 lb chicken tenderloins
- Prepare 2 cup ricotta cheese
- Get 2 cup parmesan cheese
- Get 1 jar Vodka sauce
- Get 1 salt, to taste
- Get 1 pepper, to taste
- Prepare 1 adobo
- Get 1 italian seasoning
- Make ready 2 tsp freshly minced or grated garlic
- Take 2 tsp Worcestershire sauce
A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the United States. Stuffed shells are typically filled with ricotta and other delicious cheeses These easy Stuffed Shells are perfect to throw together on a weeknight and impressive enough to serve guests. They're saucy, oh-so-cheesy, and loaded with a ricotta, spinach, and parmesan filling. These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara!
Instructions to make Stuffed Shells:
- Boil shells according to box directions. Careful not to break apart while stirring.
- Season tenderloins with salt, pepper, adobo, italian seasoni, garlic and Worcestershire sauce.
- Sautee tenderloins until cooked through, do not over cook.
- While shells are cooking, thaw spinach in the microwave. Squeeze out all excess water thoroughly. Set aside in a bowl.
- Once chicken is done, let it rest and cool to touch.
- Chop chicken until it's shredded. You may have to use your hands to break it apart at some point. Add to bowl with spinach. Be sure to get the bits of garlic from the pan in here too.
- Drain shells once done, and let cool.
- Add ricotta and parmesan to spinach and chicken and mix thoroughly. You should taste the filling and see if you would like to add salt and/or pepper.
- Once shells are cooled, begin to stuff with the chicken/ricotta mixture. Each shell can hold a little more than a teaspoon.
- Line your shells in a baking dish that has a light layer of Vodka sauce at the bottom. When done, top with more sauce and cheese.
- Bake at 425 for 45 minutes, covered in foil.
Tips for making ahead AND freezing! Stuffed shells recipe with spinach and three kinds of cheese! Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce. Wayne loves stuffed shells - straight up, red sauced, ricotta-stuffed snails of baked deliciousness. I made them five years ago, when we moved from our apartment a few blocks south of where we.
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