Skip to content
Home » Stuffed Shells at their Finest

Stuffed Shells at their Finest

  • by
Stuffed Shells, Love Real Food, our cookbook, is now available! Obtain your copy of Love Real Food at Their Finest

Stuffed Shells, Love Real Food, our cookbook, is now available! Obtain your copy of Love Real Food at Their Finest

These stuffed shells are cheesy and saucy, with a delicious ricotta and spinach filling. I’m in love, and I believe you will be as well. 바카라사이트

Speaking of love, these shells are so lovely that you could serve them for a romantic Valentine’s dinner at home.

Here are a few more reasons to adore this recipe:
  • It produces a large number of shells, making it ideal for serving a large group.
  • Leftovers are great for lunch or freezing for later.
  • This recipe is simple to prepare and requires little chopping.

This stuffed shells recipe calls for simple and traditional Italian ingredients.

Jumbo shells, marinara sauce, ricotta cheese, mozzarella, a little Parmesan, garlic, and seasonings are required.

I added an entire pound of fresh greens to this cheesy dish to make it more redeeming! Fresh or frozen spinach or kale can be used.

The greens produce a stunning, vibrant green filling with a delicate, mild flavor.

These stuffed shells are hands down the best I’ve ever had. Continue reading for some fun variations and hints.

How to Make the Best Spinach and Ricotta Stuffed Shells

This recipe comes together quickly and requires little chopping. The full recipe is included below, but here’s a quick rundown:

To begin, blanch the greens. Simply place them in a large pot of salted water and cook until they are wilted (about 30 seconds).

Transfer the greens to a large bowl of ice water with tongs. This step keeps their lovely, bright green color.

After the greens have chilled, squeeze out all of the water and set aside.

Cook the pasta shells in the same pot of water that you cooked the greens in.

The water will be a fun greenish yellow color, but the pasta will be perfect.

We’ll cook the shells until they’re almost al dente, or nice and pliable but not fully tender.

In the oven, they’ll finish cooking.

Then, in the food processor, make the filling. We don’t need to chop the garlic and chives finely because we’ll be blending them.

Fill each shell with a generous spoonful of filling and arrange in tight little rows across marinara-lined bakers.

Distribute the marinara sauce over the shells. We don’t need to cover them completely. 카지노사이트

Finish with the rest of the mozzarella cheese.

Bake, then serve.

Tips for Stuffed Shells

For this recipe, use the largest pot and baking dish you have. Boil the greens and pasta in a 5.5-quart or larger Dutch oven or stockpot.

The cooked greens will then be placed in a large bowl of ice water.

Finally, you’ll need an extra-large baker (one that measures more than 9 by 13 inches) or a combination of two bakers, as shown below.

In a food processor, combine all of the filling ingredients. No worries if you don’t have a food processor.

Chop the ingredients (finely chop the chives and garlic, and cut the cooked greens into very small pieces) and stir them together by hand.

Use store-bought marinara sauce to save time. Rao’s (which comes pretty close to my homemade marinara)

And Newman’s Own organic are two of my favorites. I try to avoid marinara sauces with added sugar because it is unnecessary.

Alternatively, make my homemade marinara sauce the night before (be sure to double the recipe to have enough).

Using frozen greens saves time (and money). Frozen greens are less expensive and work just fine in this recipe.

Simply defrost in a colander under running water, squeeze out excess water, and you’re ready to go.

These shells keep well in the fridge! Refrigerate them for up to four days or freeze them for several months.

Recipes for Stuffed Shells

This recipe, as written below, has completely captured my heart. Here are some fun ways to spice it up:

Use half the mozzarella or omit it entirely for lighter, less cheesy shells.

For standard cheesy shells (no greens), double the ricotta, finely chop the chives, press or mince the garlic, and stir the mixture together by hand.

Replace the greens in the veggie shells with about 2 cups cooked or roasted vegetables.

To make dairy-free or vegan shells, substitute my vegan sour cream for the ricotta and top with vegan Parmesan. More information is available in the recipe notes. 카지노 블로그

Leave a Reply