Stuffed Pasta Shells

• tổng thời gian: 35 minutes

Nguyên liệu

1lb bag or count about 50 Jumbo Pasta Shells (depends on size of tray)

Pasta sauce

Ricotta filling:

1 lb (14oz) tub of whole milk Ricotta Cheese

10oz (1 bag) fresh blanched baby spinach

1/4 cup chopped parsley + 1 tbsp for topping

1 ½ cups mozzarella cheese + more for topping

1/2 cup grated Parmesan cheese + more for topping

2 tbsp Italian seasoning

1 tsp red pepper flakes (optional)

1 tbs salt

2 tsp ground black pepper

2 tbsp fresh basil, chopped

2 crushed garlic cloves

2 eggs

Spread 1/2 -1 cup of pasta sauce to the bottom of your baking tray.

Boil noodles until al Dante. Allow to cool.

Separately, cook spinach in boiling water (I simply poured boiling water over the spinach in a pot and let it sit for 5 min until wilted). Drain water, then blanch in ice water to cool. Drain that water then squeeze as much water out of the spinach as you can.

Hướng dẫn

Mix all ricotta filling ingredients together in a bowl. Transfer to a gallon size ziplock bag or piping bag. Cut the corner. Begin filling noodle with ricotta mixture. Place on your baking tray. Do this until you have no more room in your tray or until you finish the ricotta.

Top with more sauce, Parmesan cheese, mozzarella, parsley.

At this point, you can cover and keep in the fridge until ready to bake. Or bake right away.

Preheat oven to 375F. Bake covered for 20min (if it’s cold) or 15min (if room temp), then uncovered for 10 more minutes. Allow to cool to warm temp and enjoy!