Spinach- Stuffed Shells with Italian Cheeses

Spinach- Stuffed Shells with Italian Cheeses

prep time

minutes
cook time

minute
servings
6

Ingredients











Cooking Instructions

1

Heat oven to 350°F. Cook pasta al dente, according to package directions. Drain, rinse with cold water and set aside in cold water.


2

Meanwhile, melt butter in large skillet over high heat. Add peppers and sauté until softened, 4-5 minutes, stirring frequently. Add spinach and sauté until wilted, 2-3 minutes. Pour pepper mixture into large bowl and add ricotta; mix well. Stir in eggs, seasonings and half of mozzarella (1 cup).


3

Scoop ricotta mixture into a quart-size plastic storage bag and seal. Cut a 1/2- to 3/4-inch hole in one corner. Drain shells and place in 13x9x2 greased baking pan. Pipe ricotta mixture into drained shells. Drizzle with half the sauce. Cover with foil and bake 40 minutes.


4

Remove foil; drizzle with remaining sauce. Sprinkle with remaining mozzarella and parmesan.


5

Bake uncovered 10-15 minutes more until cheese is melted.


Ingredients











Cooking Instructions

1

Heat oven to 350°F. Cook pasta al dente, according to package directions. Drain, rinse with cold water and set aside in cold water.


2

Meanwhile, melt butter in large skillet over high heat. Add peppers and sauté until softened, 4-5 minutes, stirring frequently. Add spinach and sauté until wilted, 2-3 minutes. Pour pepper mixture into large bowl and add ricotta; mix well. Stir in eggs, seasonings and half of mozzarella (1 cup).


3

Scoop ricotta mixture into a quart-size plastic storage bag and seal. Cut a 1/2- to 3/4-inch hole in one corner. Drain shells and place in 13x9x2 greased baking pan. Pipe ricotta mixture into drained shells. Drizzle with half the sauce. Cover with foil and bake 40 minutes.


4

Remove foil; drizzle with remaining sauce. Sprinkle with remaining mozzarella and parmesan.


5

Bake uncovered 10-15 minutes more until cheese is melted.


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