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Spinach And Ricotta Shells Recipe

Ingredients

How to make it

  • Cook the shells in a large pot of rapidly boiling salted water until al dente, drain, set aside
  • Heat the oil in a pan, add the bacon and onion and stir over medium heat for 3 minutes, or unil lightly browned
  • Reduce heat to low, add spinach and ricotta and stir until well combined
  • Spread 1/2 C of tomato sauce into lightly oiled baking dish
  • Spoon the spinach-cheese mixture into shell, sprinkle with grated parmesean then place in dish on top of tomato sauce
  • Pour remaining sauce over shells, top with additional parmesean
  • Cook under broiler using medium-high heat for about 3 minutes until lightly browned and heated through
  • **The second time I made this recipe I added shredded mozarella on top of the shells before putting under broiler.. mm, mm good :)

Reviews & Comments 3

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  • chefmal 13 years ago
    I do almost this exact same thing with manicotti. (only without the bacon) A good trick is to add 1 raw egg to the cheese mixture so that it retains it's shape when cooked, and doesn't leak out everywhere when you cut into it. p.s. Classico is definitely my shortcut of choice! Well done, I'll have to try this with the bacon one day.
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    " It was excellent "
    peepers ate it and said...
    This looks marvelous!!! Great idea stuffing the pasta shells.
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  • flavorsofitaly 16 years ago
    Sounds great, NY! I'll be trying this soon - I have a great recipe for tomato-basil sauce, I think this recipe will be a wonderful use for it. thanks!
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The Cook

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