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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells

Before you jump to Spinach and Ricotta Stuffed Shells recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

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Although it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. When you find out it takes 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a lot of electrical power and do the job faster with countertop appliances rather than a stove. You would be forgiven for thinking that an automatic dishwasher uses a lot more energy than washing dishes the old-fashioned method, but you would be wrong. Mainly if you ensure that the dishwasher is full prior to starting a cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

From the above it should be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is pretty uncomplicated to live green, all things considered. Mostly, all it requires is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to spinach and ricotta stuffed shells recipe. You can cook spinach and ricotta stuffed shells using 20 ingredients and 6 steps. Here is how you do it.

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

Stuff shells with the spinach cheese mixture and place in the baking dish. Serve: The Spinach and Ricotta Stuffed Shells with fresh basil and extra parmesan cheese. Spinach and Ricotta-Stuffed Shells: There is no need to be intimidated by such a recipe. All Reviews for Spinach and Ricotta-Stuffed Shells. Spinach and Ricotta-Stuffed Shells. this link is to an external site that may or may not meet accessibility guidelines.

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