Ricotta and Spinach Stuffed Shells
Stuffed shells is a fun take on a lasagne. These shells are vegetarian and have a hardiness to them that will keep everyone full and happy. I am a huge spicy fan so I have these a little kick with red pepper flakes but I always encourage people to put in the amount of kick you want so again make sure you are tasting as you go. You can always add but you cant take away. Enjoy a nice Italian night with these easy to make stuffed shells. If you want to see my meaty stuffed shells or lasagne recipe click here
Cook Time: 35 mins
Ingredients:
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30 medium/16 jumbo Pasta Shells
1 1/2 cups Ricotta cheese
1/2 cup Cream Cheese
3 Hand-fulls of spinach
1 tsp butter
1/2 Lemon
2 Cloves Garlic
1 shallot
1 tbsp cumin
3 tbsp Italian Spice blend
1/2 tbsp Red Pepper Flakes
2 cans of tomato or marinara sauce
1/2 bag shredded mozzarella
Salt and Pepper to taste
1/2 cup Grated Parmesan
Serving size: 2 Calories: 260 Carbs: 23g Fat: 12g Protein: 14g
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Recipe
1. Heat oven to 125C and boil water in a pan over the stove at medium high heat, add shells in salted water and let boil until they are becoming soft (they will cook the rest of the way in the oven.)
2. Heat butter in a pan and roast your garlic and shallots.
3. Add spinach and a squeeze of lemon
4. In a bowl add together, ricotta, cream cheese, cumin, lemon juice, parmesan and cooked spinach, garlic and shallot mix.
5. In a pan, heat olive oil and add you marinara, red pepper flakes, Italian spice blend, salt and pepper and let that simmer on high for 5-7 mins
6. While your tomato sauce is cooking, fill each shell with your cheese mixture.
7. Transfer 1/2 of your tomato sauce to a baking pan
8. Add your shells on top of the tomato sauce and top with the rest of your tomato sauce.
9. Put in the oven for 10 mins
10. Take out add shredded mozzarella and stick back in the oven for 3 mins
11. Serve with grated parmesan on top.
Enjoy!