Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a unique dish, spinach and ricotta stuffed shells. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Spinach and Ricotta Stuffed Shells is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Spinach and Ricotta Stuffed Shells is something that I’ve loved my whole life.

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. Cook pasta shells according to package label directions; drain and set aside to cool.

To begin with this recipe, we must first prepare a few ingredients. You can cook spinach and ricotta stuffed shells using 20 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spinach and Ricotta Stuffed Shells:

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

Follow this recipe to learn how to make. 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!

Steps to make Spinach and Ricotta Stuffed Shells:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Giant pasta shells stuffed with a cheesy, spinach and ricotta filling. Topped with mozzarella and baked in a tasty tomato sauce, these stuffed shells are perfect for a great weeknight dinner. This is cosy comfort food that's mouthwateringly delicious and easy to make! Spinach and Ricotta-Stuffed Shells: There is no need to be intimidated by such a recipe. When I served this dish to my significant other, I was Stuffing shells, filling canolli, piping cream centers into cupcakes, stuffing deviled eggs.

So that is going to wrap this up with this tasty food spinach and ricotta stuffed shells recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!