Spinach Stuffed Shells
2 tablespoons olive oil
2 cloves of garlic, minced
¼ cup finely chopped onion
28 oz. can complete tomatoes, crushed by hand
2 tablespoons tomato paste
1 tablespoon dried Italian seasoning
Salt and pepper to style
1/4 teaspoon crimson pepper flakes
Warmth oil in a sautépan and prepare dinner the onion till tender. Add the remaining components.
Let the sauce simmer for half-hour. Preserve heat.
Spinach And Ricotta Stuffed Shells
18-21 Jumbo pasta shells (enable about 3 per particular person plus a pair further for breakage)
1 bag (10 – 16 oz.) recent child spinach, chopped OR 1 c. frozen chopped spinach, defrosted and with all of the moisture squeezed out
2 Tablespoons olive oil
1 massive garlic clove, minced
1 lb. ricotta cheese (about 2 cups)
1/2 cup shredded Mozzarella cheese
3 tablespoons grated Parmesan cheese
salt and pepper to style
Prepare dinner the shells in line with package deal instructions, drain, and toss with a drizzle of olive oil to maintain them from sticking. Sauté the garlic till tender then add the spinach and prepare dinner till wilted. Let cool, then place in a bowl and blend within the three cheeses, and nutmeg and season with salt and pepper. Style and alter seasoning if needed then add the crushed egg and blend properly.
Preheat the oven to 400 levels F.
of marinara sauce into the underside of a 9 x 13 glass baking dish.
Stuff every shell fastidiously with a heaping tablespoon of the cheese combination (strive to not overfill the shells because the pasta may tear) then line up within the baking dish. Pour remaining sauce over the shells cowl with foil and bake for 20 minutes. Fastidiously take away foil and bake for about 10 minutes extra till bubbly and simply beginning to brown. Take away from the oven and let relaxation for 5 minutes earlier than serving.
Serve this meal with meatballs and salad.