Spinach-Ricotta Stuffed Shells with Meat Sauce
From
luisascatering
14 years ago
How to make it
- Pre-heat oven to 350*. Butter one 9 x 13″ baking dish/pan.
- Place all filling ingredients into a bowl and combine until well-blended. See Photo
- Pour a little of the meat sauce into the baking dish, just enough to cover the bottom so the shells won't astick. One by one, fill each shell with 2 tbsp of the filling mixture and place face up in the baking dish.
- When the tray is filled, drizzle remaining sauce over the tops of the stuffed shells. Sprinkle with mozzarella and cover with aluminum foil.
- Place on oven’s center rack and bake for 30 minutes. Remove foil and continue baking for 15 minutes more. Remove from oven, let rest at least 5 minutes, and serve.
- Variations:
- Instead of spinach, cooked & chopped Swiss chard or broccoli rabe (rapini) may be added to the cheese before stuffing the shells. For a cheesier dish, use a few tablespoons of chopped fresh basil in place of the spinach.
- *If you'd like my meat sauce recipe too click here: Baked Mostacholi Pasta With Fire Roasted Tomato Meat Sauce
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