Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, spinach and ricotta stuffed shells. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Spinach and Ricotta Stuffed Shells is one of the most well liked of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Spinach and Ricotta Stuffed Shells is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have spinach and ricotta stuffed shells using 20 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Spinach and Ricotta Stuffed Shells:
- Take 1 box (12 oz.) jumbo shells
- Take Tomato Sauce:
- Make ready 1 tbsp. olive oil
- Take 1/2 yellow onion, diced finely
- Get 3 cloves garlic, minced
- Prepare 1 can (29 oz.) unsalted tomato sauce
- Take 1 tsp. each dried basil, dried parsley
- Prepare 1/2 tsp. each salt, granulated sugar
- Get 1/4 tsp. pepper
- Get Ricotta and Spinach Mixture:
- Get 1 tbsp. olive oil
- Make ready 2 cloves garlic, minced
- Make ready 5 big handfuls fresh spinach
- Get 3 cups ricotta cheese
- Take 2 large eggs
- Prepare 1 tsp. dried parsley
- Prepare 1/2 tsp. dried basil
- Get 1/4 tsp. each garlic powder, salt, pepper
- Get 3/4 cup parmesan cheese, shredded
- Take 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 this up with this special food spinach and ricotta stuffed shells recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
