Stuffed Shells

• khẩu phần: 30 servings
• thời gian hoạt động: 10 minutes
• tổng thời gian: 10 minutes

Nguyên liệu

16 or Baby Spinach, finely chopped

2 tbsp Minced Garlic (about 5 large garlic cloves)

2 tbsp Salted Butter

2 tbsp Extra Virgin Olive Oil

¼ tsp Red Chili Flakes

½ tsp Freshly Ground Black Pepper

½ tsp Dry Oregano

¼ tsp Salt

1½ cup Whole Milk Shredded Mozzarella (1 cup for stuffing + ½ cup for topping)

1 cup 2% Good Culture Cottage Cheese

1 cup Whole Milk Ricotta Cheese

¾ cup Freshly Shredded Parmesan, BelGioioso offers vegetarian Parmesan (½ cup for stuffing + ¼ cup for topping)

30 Jumbo Shell Pasta

28 oz Choice of pasta Sauce (I used Rao's arrabiata sauce)

Hướng dẫn

In a pan, melt butter along with EVOO. Once melted add in minced garlic and red chili flake. Saute garlic on low/medium heat until raw smell of garlic is gone and it starts to deepen in color.

Add in finely chopped baby spinach. Mix and cook until fully wilted. Once done, let it cool down.

In a mixing bowl mix 1 cup of cottage cheese, 1 cup of ricotta cheese, 1 cup of shredded mozzarella cheese and ½ cup of shredded parmasan cheese.

Add in ¼ tsp of salt, ½ tsp of freshly ground black pepper and ½ tsp of dry oregano along with wilted spinach. Give it a good mix to make sure everything is well combined. Keep it aside.

Boil shell pasta al dente as described on the box. Once boiled, drain and let it cool down until ready to hold in hands.

Start pre heating oven on 350℉. In a 9x13 baking tray, add a layer of pasta sauce at the bottom.

Stuff each shell pasta with decent amount of cheese/spinach filling. Place each stuffed shell in the baking tray on top of sauce in a single layer.

Once all shells are stuffed and placed in baking tray, drizzle more sauce on top of the shells enough to cover them. Too little will dry out the shells and too much will make them extra saucy.

Mix ½ cup of Mozzarella with ¼ cup of shredded Parmesan. Sprinkle on top of saucy shells. Feel free to use more cheese as final topping if you like. Bake it on 350℉ for 30 minutes or until the cheese is well melted and bubbly.

Once baked, enjoy it with side of salad and garlic bread!