Zutaten für Moms Spinach And Ricotta Stuffed Shells
- 20-24 jumbo pasta shells
- 1 tablespoon olive oil
- Whole Milk Ricotta Cheese
- Mozzarella Cheese
- Parmesan Cheese
- Frozen Chopped Spinach
- 1/4 teaspoon garlic powder
- Eggs
- Italian Seasoning
- Salt And Pepper
- Tomato Sauce
- Tomato Paste
- Italian Sausage
- Ground Chuck
- 1 medium onion, chopped
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Zubereitung von Moms Spinach And Ricotta Stuffed Shells
- Bring 4-5 quarts of water to a rolling boil in a large pot. Add 2 tablespoons of salt. Gently add jumbo pasta shells (you'll need about 20-24, add a few extra as some may break). Cook for approximately 10 minutes, or until al dente.
- Drain the pasta and rinse under cold water to stop the cooking process. Toss lightly with 1 tablespoon of olive oil to prevent sticking.
- While the pasta cooks, prepare the meat sauce: In a large (6-8 quart) pan, brown 1 pound of ground beef or Italian sausage over medium-high heat, breaking it up with a spoon. Add 1 medium onion, chopped, and cook until softened and browned. Drain off any excess grease.
- Add 4 cloves of minced garlic and cook until fragrant (about 30 seconds).
- Stir in 28 ounces (24-ounce can + 4-ounces) of crushed tomatoes, 6 ounces of tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer and cook for at least 20 minutes, stirring occasionally. Adjust seasoning as needed.
- Meanwhile, prepare the spinach filling: Thaw 10 ounces of frozen chopped spinach and squeeze out as much excess water as possible using a clean kitchen towel.
- In a large bowl, combine the squeezed spinach, 15 ounces of ricotta cheese, 4 ounces of shredded mozzarella cheese, 2 ounces of grated Parmesan cheese, 1 large egg, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and a pinch of black pepper. Mix well.
- Preheat your oven to 350°F (175°C). Lightly grease an 8x12 inch baking pan (or use a 9x13 inch pan).
- Spoon a generous amount of meat sauce into the bottom of the prepared baking pan.
- Fill each cooked pasta shell with about 2 tablespoons of the spinach and ricotta mixture. Arrange the filled shells in the pan.
- Spoon the remaining meat sauce over the stuffed shells. Sprinkle with the remaining mozzarella and Parmesan cheese.
- Cover the pan with greased aluminum foil and bake for 25 minutes. For ahead-of-time baking, bake at 325°F for 15 minutes, then increase the temperature to 350°F and bake for an additional 20-25 minutes.
- Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly. For a crispier topping, broil for 1-2 minutes, watching carefully to prevent burning.
- Let the stuffed shells rest for 10 minutes before serving. Enjoy with garlic bread!
Nutrition Information (Approximate per serving)
Sodium
110 g
Sugar
66g
Fat
117g
Carbs
12g
