Sunday, August 26, 2012

Spinach and Ricotta Stuffed Shells

This is another recipe that I made a while ago, but since I still have the photos and the recipe was great, I figured I should post it.

These shells have three main components: the filling, the marinara sauce and the pasta shells. The flavors tasted great together and I really liked the pasta shells. Something about stuffing the filling into the shells was really fun and something that I'll definitely want to try in other recipes.

To make these, there's the filling for the shells with spinach and ricotta,















marinara sauce,

and pasta shells.

The filling goes into the shells, the marinara sauce goes around and cheese is sprinkled on top.

Just a little bit in the oven, and you're done!

Be sure to spoon the marinara sauce that gets left on the bottom of the pan on top of the shells. It makes this dish spicy and delicious!


Spinach and Ricotta Stuffed Shells
makes about 20 stuffed shells
from Spoon Fork Bacon

Ingredients:
25 jumbo pasta shells
16 ounces frozen chopped spinach, thawed and drained
15 ounces part-skim ricotta
1 egg, beaten
1/2 shallot, minced
1 tablespoons dried thyme
salt and pepper, to taste
2 cups marinara sauce
1/4 cup Parmesan, grated
1/4 cup shredded mozzarella

Directions:
Preheat oven to 350˚F.
Bring a large pot of salted water to a boil. Add the shells and cook until al dente. Drain the pasta and set aside.
In a medium bowl, combine the spinach, ricotta, egg, minced shallot, thyme, and salt and pepper to taste.
Scoop a small amount of this spinach and ricotta filling mixture into one of the shells. Repeat until all of the filling is gone. I only used 20 of the shells, but it's nice to have extra shells just in case one of them breaks or tears.
Once the shells are stuffed, pour the marinara sauce in an 8 x 8 baking dish. Arrange the shells in the baking dish, sprinkle with Parmesan, cover with foil, and bake for 20 minutes. Remove the foil, sprinkle on the mozzarella, and bake an additional 5 minutes, until bubbling and lightly brown.
Remove from oven and allow to rest 5 minutes before serving.

2 comments:

  1. www.straitsbakes.blogspot.comAugust 26, 2012 at 6:53 AM

    This looks absolutely yummy..my girls will love this. Thanks for sharing the recipe. :)

    ReplyDelete
  2. I do not make stuffed shells nearly enough.

    ReplyDelete

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