Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, stuffed shells. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Stuffed Shells is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Stuffed Shells is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. 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:
- Take 1 box jumbo shells
- Prepare 1 box frozen chopped spinach
- Make ready 1 lb chicken tenderloins
- Prepare 2 cup ricotta cheese
- Prepare 2 cup parmesan cheese
- Make ready 1 jar Vodka sauce
- Make ready 1 salt, to taste
- Make ready 1 pepper, to taste
- Make ready 1 adobo
- Take 1 italian seasoning
- Get 2 tsp freshly minced or grated garlic
- Prepare 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!
Steps 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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