Stuffed Shells- Spinach & Cheese (Makes 3 batches)
May 3, 2015 22:46:22 GMT
jangirl and sss3 like this
Post by barefootfarmer on May 3, 2015 22:46:22 GMT
This recipe will make 3 pans of stuffed shells. It freezes great if your family isn't big enough to eat them all at once.
I love to make it when I have a lot of extra milk on hand, because I make my own ricotta. But store bought works great too. Really most of the ingredients can easily come from your garden/pantry.
Spinach & Ricotta Stuffed Shells
makes 3 pans
Cook Time 40 minutes.
Pre-heat oven to 375
Ingredients
2 boxes of Jumbo shell Pasta (24 oz total)
3 TB olive oil
6 tsp minced garlic (I use 6 large cloves)
10 ounces fresh spinach
36 ounces fresh ricotta ( I use 3lbs and stuff them really full)
3 cups shredded mozzarella
1.5 cups grated Parmesan
3 eggs
3 TB fresh basil, or 1.5 TB dried
2 tsp salt
1.5 tsp pepper
3 quarts of marinara sauce (1 quart per pan)
Instructions
1. Cook shells, rinse in cold water, drain and pat dry. (I dump on a cookie sheet to make assembly a breeze)
2. Heat oil in dutch oven, cook garlic for 3-4 minutes. Add spinach and let wilt down.
3. In a large bowl, whisk the eggs and add ricotta, salt, pepper, Parmesan & mozzarella. Stir well.
4. Dump the egg and cheese mixture into the dutch oven and stir to blend with the spinach mixture.
5. Pour one quart of sauce into each of your 3 pans.
6. Stuff the shells. (I end up using 18 shells per pan) and place on top of the sauce.
If baking and eating immediately
7. Cover the pan with foil. Bake for 25 minutes. Uncover and bake for an additional 15 minutes.
Or, if freezing, Don't cook yet.
Cover with plastic wrap. Then cover with foil. Write directions on foil. I include directions to remove the plastic wrap so my kids don't bake it and ruin the dish.
Let thaw in fridge overnight, then follow regular baking directions.
Honestly, I pop the frozen dish in my oven and bake as usual. Sometimes I have to add an extra 10-15 minutes.
I love to make it when I have a lot of extra milk on hand, because I make my own ricotta. But store bought works great too. Really most of the ingredients can easily come from your garden/pantry.
Spinach & Ricotta Stuffed Shells
makes 3 pans
Cook Time 40 minutes.
Pre-heat oven to 375
Ingredients
2 boxes of Jumbo shell Pasta (24 oz total)
3 TB olive oil
6 tsp minced garlic (I use 6 large cloves)
10 ounces fresh spinach
36 ounces fresh ricotta ( I use 3lbs and stuff them really full)
3 cups shredded mozzarella
1.5 cups grated Parmesan
3 eggs
3 TB fresh basil, or 1.5 TB dried
2 tsp salt
1.5 tsp pepper
3 quarts of marinara sauce (1 quart per pan)
Instructions
1. Cook shells, rinse in cold water, drain and pat dry. (I dump on a cookie sheet to make assembly a breeze)
2. Heat oil in dutch oven, cook garlic for 3-4 minutes. Add spinach and let wilt down.
3. In a large bowl, whisk the eggs and add ricotta, salt, pepper, Parmesan & mozzarella. Stir well.
4. Dump the egg and cheese mixture into the dutch oven and stir to blend with the spinach mixture.
5. Pour one quart of sauce into each of your 3 pans.
6. Stuff the shells. (I end up using 18 shells per pan) and place on top of the sauce.
If baking and eating immediately
7. Cover the pan with foil. Bake for 25 minutes. Uncover and bake for an additional 15 minutes.
Or, if freezing, Don't cook yet.
Cover with plastic wrap. Then cover with foil. Write directions on foil. I include directions to remove the plastic wrap so my kids don't bake it and ruin the dish.
Let thaw in fridge overnight, then follow regular baking directions.
Honestly, I pop the frozen dish in my oven and bake as usual. Sometimes I have to add an extra 10-15 minutes.
