Ricotta Stuffed Shells #pasta #dinner

Ricotta Stuffed Shells #pasta #dinner

Pasta and cheddar and sauce is the path to my heart. That is to say, I'm almost certain that these Ricotta Stuffed Shells are the route to anybody's heart, however perhaps there are really individuals out there who don't care for cheddar stuffed pasta.

These Ricotta Stuffed Shells are something that doesn't occur all that frequently around here — it's a dish we will in general consider just on uncommon events. In any case, why would that be?

These stuffed shells are so natural to make ahead and store in the cooler or cooler for some other time, that they are ideal for your end of the week feast prep or cooler supper prep before an infant or occupied time in your life.

Since we have loads of "occupied occasions" in our lives, I ought to most likely be setting aside more effort to stock the cooler with solace nourishment basics like this.

Also try our recipe Taco Filled Pasta Shells

Ricotta Stuffed Shells #pasta #dinner

This Ricotta Stuffed Shells recipe is rich, ameliorating, simple to make ahead and cooler agreeable! Ideal for cooler supper prep and occupied weeknights.


  • 24 jumbo pasta shells
  • 475 grams extra smooth Ricotta cheese about 2 cups
  • 225 grams frozen spinach thawed and squeezed dry (about 1/2 cup)
  • 1/3 cup + 2 tablespoons Parmesan cheese divided
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon parsley
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • pinch black pepper
  • 2 1/2 cups marinara sauce
  • 1 cup shredded mozzarella cheese


  1. Bring a large pot of salted water to a rolling boil. Add pasta shells, reduce to a low boil, and cook just until al dente (about 8 minutes). Drain, and cool immediately by running under cold water.
  2. Stir together the Ricotta, spinach, 1/3 cup Parmesan cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
  3. Lightly grease a 9x13" baking dish with non-stick spray and spread 1 cup marinara sauce in the bottom.
  4. Preheat the oven to 350 degrees F.
  5. Divide Ricotta mixture evenly between shells and place in prepared pan. You might have to squish a little to fit, that's okay.
  6. Top with remaining marinara sauce, mozzarella cheese, and 2 tablespoons Parmesan cheese. Bake for 30 minutes or until bubbly at the edges and cheese is melted. Serve.

Read more our recipe : Vegan Mushroom Wellington

For more detail : https://bit.ly/2lugZ2c

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