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Before you jump to Spinach and Ricotta Stuffed Shells recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost every single “get healthy” and “weight loss” document you go through will tell you to skip the drive through and make all of your meals yourself. There’s some benefit to that. Sometimes, though, the last thing you need is to have to cook meals from scratch. Sometimes you just want to hit the drive through along the way home and call it a day. Why shouldn’t you have the ability to do this every now and then and not have a bunch of guilt about slipping up on your diet? This is because many of the famous fast food restaurants on the market are trying to “healthy up” their choices. Here’s how it is possible to eat healthfully when you are at a fast food spot.
Go for the side dishes. It wasn’t so long ago that French Fries were your only side dish choice at a restaurant. Now most of the fast food selections have been widened quite a bit. Now you can find a variety of salads. You may also select Chili. Baked potatoes can also be purchased. You can make fruit. There are so many options that you can choose that do not force you to consume foods that have been deep fried. When choosing your meal from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. When you choose to do this you may keep your fat content and calorie counts low.
Logic says that one the easiest way to stay balanced is to bypass the drive through and never eat fast food. Most of the time this is a good idea but if you make good choices, there is not any reason you can’t visit your drive through once in a while. Once in a while, allowing someone else cook dinner is just what you need. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!
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 prepare Spinach and Ricotta Stuffed Shells:
- Get 1 box (12 oz.) jumbo shells
- Provide Tomato Sauce:
- Use 1 tbsp. olive oil
- Provide 1/2 yellow onion, diced finely
- Use 3 cloves garlic, minced
- Prepare 1 can (29 oz.) unsalted tomato sauce
- Use 1 tsp. each dried basil, dried parsley
- You need 1/2 tsp. each salt, granulated sugar
- Prepare 1/4 tsp. pepper
- You need Ricotta and Spinach Mixture:
- You need 1 tbsp. olive oil
- Prepare 2 cloves garlic, minced
- You need 5 big handfuls fresh spinach
- Take 3 cups ricotta cheese
- Take 2 large eggs
- Take 1 tsp. dried parsley
- Prepare 1/2 tsp. dried basil
- Get 1/4 tsp. each garlic powder, salt, pepper
- Prepare 3/4 cup parmesan cheese, shredded
- You need 3/4 cup mozzarella cheese, shredded
Steps to make Spinach and Ricotta Stuffed Shells:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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