My BEST #Recipes >> Spinach and Ricotta Stuffed Shells
My BEST #Recipes >> Spinach and Ricotta Stuffed Shells
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy
>> #vegetarian >> #cake >> #healthy >> #cooking
This food is made from selected ingredients and is still fresh. Many benefits if
we consume these foods, one of which makes our bodies become healthier.
This food is also suitable for consumption by all ages. We can serve it for
breakfast, lunch or dinner. And we can make it ourselves at home. So, try it
You’ll Need:
16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking
while the pasta cooks.)
1-1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1-1/4 cups marinara sauce
How to Make:
Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package
directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the
oil begins to shimmer, add the garlic and cook until it begins to brown, about a
minute or two. Add the spinach and cook, stirring occasionally, until the leaves
begin to wilt but are still bright green, about 3 to 4 minutes. The spinach
should be reduced by half. Remove from the heat and let cool.
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg,
basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the
marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff
each pasta shell with a generous amount of the spinach and ricotta mixture, and
place in the baking dish.
Cover with the remaining sauce and bake covered with aluminum foil for 25
minutes. Remove the foil and continue baking until the top begins to brown and
the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of
Parmesan.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck
CLICK ==> Original recipe here -->
http://www.forkknifeswoon.com/spinach-and-ricotta-stuffed-shells/
Cookpad
My BEST #Recipes >> Spinach and Ricotta Stuffed Shells
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy
>> #vegetarian >> #cake >> #healthy >> #cooking
This food is made from selected ingredients and is still fresh. Many benefits if
we consume these foods, one of which makes our bodies become healthier.
This food is also suitable for consumption by all ages. We can serve it for
breakfast, lunch or dinner. And we can make it ourselves at home. So, try it
You’ll Need:
16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking
while the pasta cooks.)
1-1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1-1/4 cups marinara sauce
How to Make:
Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package
directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the
oil begins to shimmer, add the garlic and cook until it begins to brown, about a
minute or two. Add the spinach and cook, stirring occasionally, until the leaves
begin to wilt but are still bright green, about 3 to 4 minutes. The spinach
should be reduced by half. Remove from the heat and let cool.
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg,
basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the
marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff
each pasta shell with a generous amount of the spinach and ricotta mixture, and
place in the baking dish.
Cover with the remaining sauce and bake covered with aluminum foil for 25
minutes. Remove the foil and continue baking until the top begins to brown and
the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of
Parmesan.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck
http://www.forkknifeswoon.com/spinach-and-ricotta-stuffed-shells/
Cookpad
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