Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ricotta&spinach filled jumbo pasta shells. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Ricotta&Spinach filled Jumbo pasta Shells is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Ricotta&Spinach filled Jumbo pasta Shells is something which I’ve loved my whole life.
Technically, ricotta could be considered a cheese byproduct. You can make ricotta cheese at home. Ricotta was originally created in Italy to use up the whey when a cheesemaker separates milk or cream into curds and whey for other cheeses. Ricotta feels smooth but slightly grainy.
To get started with this recipe, we must first prepare a few components. You can cook ricotta&spinach filled jumbo pasta shells using 6 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ricotta&Spinach filled Jumbo pasta Shells:
- Take 2 oz pasta shells
- Prepare 1 cup ricotta cheese,i used whole milk
- Prepare 1 cup spinach, fresh or frozen
- Get 1 clove of garlic
- Make ready 1/2 can Pasta sauce
- Make ready 1/2 cup Grated Mozarella cheese for topping
Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too!
Instructions to make Ricotta&Spinach filled Jumbo pasta Shells:
- If you're not using premade sauce, prepare ur own as u wud usualy do and set it aside.
- Saute the spinache in a Tsp. Olive oil and the chopped garlic, on Med heat so the garlic doesnt burn. Saute for about 3 mints until the spinach is wilted but still green.
- Then mix the spinache into the ricotta. I seasoned with Salt +freshly ground black pepper + a pinch if nut meg
- Cook your pasta according to the directions on the box
- In a pyrex pan, spread some of the tomatoe sauce on the bottom, then arrange the pasta shells in a single layer, spooning a Tsp. Full of the ricotta mixture into each one.
- Top the shells with the rest of the saue and the mozarella.
- Bake in a preheated oven at 400°F for 25 mints.
- Bake in a preheated oven at 400°F for 25 mints.
So that’s going to wrap this up for this special food ricotta&spinach filled jumbo pasta shells recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
