Easy Spinach and Ricotta Stuffed Shells Recipes

Easy Spinach and Ricotta Stuffed Shells Recipes

The ingredients for making Easy Spinach and Ricotta Stuffed Shells Recipes

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

Step-step making Spinach and Ricotta Stuffed Shells

  1. Heat a tbsp. associated with olive oil in a big 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 an additional minute or so. Then add the tomato sauce, sugar and seasonings. Stir and allow it to come to a simmer. Once simmering, reduce the warmth to med-low and let it gently simmer while you get ready everything else.

  2. Start a large container of salted water heating upon high heat. Once it gets to a boil, add in the shells. Cook for 1 moment less than the time known as for on the box, these people will be easier to files this way. Once they are usually done, drain in a colander and immediately rinse them along with cold water. This will quit the cooking process, so that they don’t get any much softer. Set them aside.

  3. In a large skillet, warmth the tbsp. of olive essential oil over medium heat. Add the garlic and cook just until fragrant, just about 30 mere seconds to 1 minute. Then put in the spinach and stir around slightly. Cook until it has all wilted and reduced, about 3-5 minutes. Remove through heat. drain out any water that may have been launched from the spinach, then arranged aside on a cutting table and allow to cool enough to handle.

  4. Within a large mixing bowl, whisk together the ricotta cheese and eggs until blended together. Following whisk in the seasonings, and about 1/4 cup of every of the cheeses. By right now, the spinach should be cool enough to handle. Chop it up and stir it in to the ricotta mixture.

  5. Preheat the stove to 350F. Grease a 9×13″ baking pan and spread the thin layer of the tomato sauce evenly over the bottom part of the pan. Then, working one at a time, stuff each shell with 1 heaping tbsp. of the ricotta combination, until all of the combination is gone. Place each stuffed covering side by side into the pan, opening side up. Put the remaining tomato sauce over the top of the shells, then spread over the leftover cheeses.

  6. Cover the baking pan along with foil and bake 15 moments. Then remove the foil and bake an additional 15-20 moments, until completely heated through. Function immediately. Refrigerate any leftovers.