You won’t believe how easy these Stuffed Shells are! Follow for more easy recipes #pasta #easyrecipe

7 Responses

1. Fuck yea

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2. My high school homeroom teacher made my class these for Christmas and I'll never forget them. She used beef and cheese for stuffing. It was always the highlight of our Christmas lunches

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3. I love stuffed shells. The only thing better than stuffed shells is making a sandwich w them and leftover garlic bread the following day. Good stuff.

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4. that looks delicious

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5. Nice but sauce must be a lot less thick

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6. Stuffed Shells with Spinach and Ricotta
   
   Servings: About 4-6
   
   Ingredients
   
   20 pasta shells (cook extra in case some break; about ½ to ¾ of a box)
   
   1 24 oz. jar of Gargiulo’s Tomato Sauce
   
   For the Filling
   
   1 (15 oz) container of ricotta cheese
   
   10 oz cooked spinach (fresh or frozen, well-drained and chopped)
   
   1 cup mozzarella cheese, chopped or shredded
   
   ½ cup grated Parmigiano Reggiano (plus more for topping)
   
   1 egg
   
   A handful of fresh basil
   
   Salt & pepper q.b.

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7. Instructions
   
   Preheat your oven to 375°F.
   
   Bring a large pot of salted water to a boil.
   
   Cook the pasta shells until just al dente (check the box for timing).
   
   Drain and rinse with cool water to stop cooking.
   
   Lay them out on a baking sheet to prevent sticking.
   
   In a large mixing bowl, combine ricotta, chopped spinach, mozzarella, grated Parmigiano, egg, and basil.
   
   Season with salt and pepper to taste.
   
   Mix well until smooth and fully combined.
   
   Spread a thin layer of Gargiulo’s tomato sauce on the bottom of a 9 x 13 baking dish.
   
   Stuff each pasta shell with the ricotta-spinach filling. Place the filled shells into the dish, open side up.
   
   Pour the remaining Gargiulo’s tomato sauce evenly over the shells.
   
   Sprinkle more Parmigiano over the top.
   
   Cover the baking dish with foil and bake for 20-25 minutes.
   
   Remove the foil and bake for another 10 minutes or until the cheese is bubbly and slightly golden.
   
   Let the shells rest for a few minutes before serving.

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