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February 24, 2017

SPINACH AND RICOTTA STUFFED SHELLS



This is Italian night at Estelle's!
Many ask for my recipe on
this pasta dish
so, I am adding my revision to this recipe
in case you love spinach and seasonings! 


If I am in a bit of a rush, these are the ingredients I use.
However, fresh is always best....
fresh ricotta, fresh Parmesan cheese, fresh basil and fresh spinach! 


SPINACH STUFFED SHELLS
ESTELLE'S FILLING
2 lbs spinach, wilted and patted very dry
22 oz ricotta
1 cup mozzarella
3/4 cup Parmesan
1 egg
Salt
Pepper
several teaspoons nutmeg
several teaspoons Italian seasoning


THE BASIC RECIPE

Topping
26 oz tomato sauce
1 cup mozzarella
24 jumbo pasta shells
1 15-oz. container ricotta
2 cups shredded mozzarella
1/2 cup shredded Parmesan
1 10-oz. package frozen chopped spinach,
 thawed and squeezed dry (I use fresh)
1 large egg, lightly beaten
Salt and pepper
1 teaspoon Italian seasoning
Pinch of ground nutmeg
1 26-oz. jar spaghetti sauce



Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. 

While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.


5 comments:

  1. Looks delicious. Thank you for sharing.

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  2. I love that baking dish. Just gorgeous. And those stuffed shells look yummy. What a pretty presentation.

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  3. I made these last night and it was so delicious! Went well with my homemade bread and Hot Fudge Pudding Cake later for dessert:-D XOXO

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  4. DEFINITELY making this!! You really should publish your recipes!

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