Spinach And Cheese Stuffed Shells
Stuffed Shells Recipe Spinach And Cheese Cooking Classy 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. Directions. preheat the oven to 350 degrees f (175 degrees c). bring a large pot of salted water to a boil. gently place pasta shells in boiling water; return water to a boil. cook until shells are just tender; drain well. squeeze spinach dry and place in a large mixing bowl. add ricotta, 1 3 cup parmesan cheese, fennel, basil, and garlic.
Sausage Spinach And Cheese Stuffed Shells Recipe Arrange a rack in the top third of the oven and heat the oven to 375°f. if using frozen spinach, thaw 10 ounces according to package directions. transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture. mince 3 garlic cloves. Heat the olive oil in a large skillet over medium high heat. add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. remove to a large plate lined with a kitchen towel. Learn how to make jumbo shells stuffed with spinach and ricotta and baked in a smooth tomato sauce. no need to pre cook the shells, just stuff them raw and bake in loads of sauce. Preheat the oven to 375 degrees fahrenheit. spray a 9x13 baking dish with cooking spray. cook the pasta shells according to the package directions and set aside. in a skillet over medium high heat, add 1 tablespoon of water and the spinach and cook until the spinach has wilted and the water has evaporated.
Comments are closed.