The new way preparing recipe Spinach and Ricotta Stuffed Shells with 20 ingredients and 6 stages of easy cooking, which is bouncy delicious.
Without fail making ultimate Spinach and Ricotta Stuffed Shells easy, yummy, practical. In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner. Growing up, I was one of those bizarre children who actually liked eating vegetables. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly. Cook pasta shells according to package label directions; drain and set aside to cool. Spinach & Ricotta Stuffed Pasta Shells.
Rich, comfort and delicious meal that you can eat for, lunch or dinner.
Follow this recipe to learn how to make.
Stuff shells with the spinach cheese mixture and place in the baking dish.
Good Morning all, at this time you can present recipe Spinach and Ricotta Stuffed Shells with 20 ingredients and 6 steps. Below this is how to prepare, please observe carefully.
In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 20 ingredients and 6 stages of easy cooking Spinach and Ricotta Stuffed Shells.
Ingredients for Spinach and Ricotta Stuffed Shells
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Needed 1 box (12 oz.) : jumbo shells.
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Prepare : Tomato Sauce:.
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Needed 1 tbsp. : olive oil.
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Prepare 1/2 : yellow onion, diced finely.
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Needed 3 cloves : garlic, minced.
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Needed 1 can (29 oz.) : unsalted tomato sauce.
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Prepare 1 tsp. : each dried basil, dried parsley.
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Needed 1/2 tsp. : each salt, granulated sugar.
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Needed 1/4 tsp. : pepper.
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Needed : Ricotta and Spinach Mixture:.
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Prepare 1 tbsp. : olive oil.
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Needed 2 cloves : garlic, minced.
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Prepare 5 : big handfuls fresh spinach.
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Needed 3 cups : ricotta cheese.
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Needed 2 : large eggs.
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Prepare 1 tsp. : dried parsley.
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Prepare 1/2 tsp. : dried basil.
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Needed 1/4 tsp. : each garlic powder, salt, pepper.
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Prepare 3/4 cup : parmesan cheese, shredded.
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Prepare 3/4 cup : mozzarella cheese, shredded.
Serve: The Spinach and Ricotta Stuffed Shells with fresh basil and extra parmesan cheese.
Easy ricotta and spinach stuffed shells, cooked in your favorite tomato sauce and topped off with a layer of mozzarella cheese.
The entire family will love these!
And a big bonus, they reheat beautifully, making them a great leftovers for lunch the next day!
If all composition Spinach and Ricotta Stuffed Shells it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.
Process Cooking Spinach and Ricotta Stuffed Shells
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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..
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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..
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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..
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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..
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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..
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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..
Spinach and Ricotta-Stuffed Shells: There is no need to be intimidated by such a recipe.
Now that the shells have cooled enough to handle, you have to decide if it is easier to lay them in the pan and then fill them, or hold them in your hand, stuff, and then arrange them into the casserole.
This stuffed shells recipe is a winning medley of carbs, creamy cheese, spinach and your favorite pasta sauce.
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