Ricotta & Spinach Stuffed Shells

40 mins
Serves 1
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Directions

  1. 1Cook pasta shells for about 10 minutes in salted water.
  2. 2Cook pasta shells for about 10 minutes in salted water.
  3. 3Cook pasta shells for about 10 minutes in salted water.
  4. 4While pasta cooks, heat a bit of oil in a large pan and add onions with a little salt and pepper.
  5. 5While pasta cooks, heat a bit of oil in a large pan and add onions with a little salt and pepper.
  6. 6While pasta cooks, heat a bit of oil in a large pan and add onions with a little salt and pepper.
  7. 7Cook onions until softened, then add chopped garlic and baby spinach (or drained frozen spinach).
  8. 8Cook onions until softened, then add chopped garlic and baby spinach (or drained frozen spinach).
  9. 9Cook onions until softened, then add chopped garlic and baby spinach (or drained frozen spinach).
  10. 10Season with salt and pepper, and add the juice of about half a lemon.
  11. 11Season with salt and pepper, and add the juice of about half a lemon.
  12. 12Season with salt and pepper, and add the juice of about half a lemon.
  13. 13Once cooked, transfer the spinach mixture to a strainer over a bowl to remove excess liquid.
  14. 14Once cooked, transfer the spinach mixture to a strainer over a bowl to remove excess liquid.
  15. 15Once cooked, transfer the spinach mixture to a strainer over a bowl to remove excess liquid.
  16. 16Prepare the ricotta mixture by combining 75g of ricotta, 1 tsp nutmeg, 2 tsp salt, 1 tsp pepper, and 1 egg.
  17. 17Prepare the ricotta mixture by combining 75g of ricotta, 1 tsp nutmeg, 2 tsp salt, 1 tsp pepper, and 1 egg.
  18. 18Prepare the ricotta mixture by combining 75g of ricotta, 1 tsp nutmeg, 2 tsp salt, 1 tsp pepper, and 1 egg.
  19. 19Grate in fresh Parmesan and Romano cheese (roughly equal parts), and add the zest of one lemon for freshness.
  20. 20Grate in fresh Parmesan and Romano cheese (roughly equal parts), and add the zest of one lemon for freshness.
  21. 21Grate in fresh Parmesan and Romano cheese (roughly equal parts), and add the zest of one lemon for freshness.
  22. 22Add a handful of mozzarella and mix all ingredients together to form the spinach ricotta mix.
  23. 23Add a handful of mozzarella and mix all ingredients together to form the spinach ricotta mix.
  24. 24Add a handful of mozzarella and mix all ingredients together to form the spinach ricotta mix.
  25. 25Strain the cooked pasta shells.
  26. 26Strain the cooked pasta shells.
  27. 27Strain the cooked pasta shells.
  28. 28Cover the bottom of a pan with a bit of tomato sauce (or marinara sauce).
  29. 29Cover the bottom of a pan with a bit of tomato sauce (or marinara sauce).
  30. 30Cover the bottom of a pan with a bit of tomato sauce (or marinara sauce).
  31. 31Fill each pasta shell with the spinach ricotta mixture.
  32. 32Fill each pasta shell with the spinach ricotta mixture.
  33. 33Fill each pasta shell with the spinach ricotta mixture.
  34. 34Layer the stuffed shells over the tomato sauce.
  35. 35Layer the stuffed shells over the tomato sauce.
  36. 36Layer the stuffed shells over the tomato sauce.
  37. 37Add some tomato sauce, Parmesan, Romano, and mozzarella on top of the stuffed shells.
  38. 38Add some tomato sauce, Parmesan, Romano, and mozzarella on top of the stuffed shells.
  39. 39Add some tomato sauce, Parmesan, Romano, and mozzarella on top of the stuffed shells.
  40. 40Bake the dish in the oven at 375 degrees Fahrenheit for about half an hour.
  41. 41Bake the dish in the oven at 375 degrees Fahrenheit for about half an hour.
  42. 42Bake the dish in the oven at 375 degrees Fahrenheit for about half an hour.

Ingredients

  • pasta shells
  • pasta shells
  • pasta shells
  • spinach
  • spinach
  • spinach
  • onion
  • onion
  • onion
  • garlic
  • garlic
  • garlic
  • 0.5 half lemon juice
  • 0.5 half lemon juice
  • 0.5 half lemon juice
  • oil
  • oil
  • oil
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 75 g ricotta
  • 75 g ricotta
  • 75 g ricotta
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 1 tsp nutmeg
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 tsp pepper
  • 1 egg
  • 1 egg
  • 1 egg
  • fresh parmesan
  • fresh parmesan
  • fresh parmesan
  • romano
  • romano
  • romano
  • 1 lemon zest
  • 1 lemon zest
  • 1 lemon zest
  • handful mozzarella
  • handful mozzarella
  • handful mozzarella
  • tomato sauce
  • tomato sauce
  • tomato sauce

Equipment

potreally big panstrainerbowlgrateroven

Tips

  • Drain excess water from cooked spinach to prevent watering down the ricotta mixture.
  • Frozen spinach works great, just drain out the excess water.
  • For variations, consider adding cooked sausage or making it spicy.
  • A viewer suggests using a good chutney or relish instead of tomato sauce for a fantastic dish.