Spinach And Ricotta Stuffed Shells
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
60
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
230 g
Lean Ground Beef1 medium
Onion (finely chopped)2 cloves
Garlic (finely chopped)1.5 cups
Part Skim Ricotta1 cup
Grated Parmesan (finely)1 large
Egg (lightly beaten)Directions:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil
3
Cook the shells for 1 minute less than indicated on the box
4
Drain and let cool
5
Spray a 9- by 13-inch casserole dish with nonstick spray
6
Heat a large high-sided skillet over medium-high heat
7
Add the beef and sausage and cook until browned, while stirring and breaking up with the back of a wooden spoon, 3 to 4 minutes
8
Stir in the carrots and onions and cook until softened, about 4 minutes more
9
Stir in the garlic and red pepper flakes if using, and cook until fragrant, about 1 minute
10
Add the crushed tomatoes and simmer on medium-low, uncovered, for 20 minutes
11
Stir in the basil at the end
12
Rinse the spinach in a colander with cold water
13
With water still clinging to the leaves, add the spinach to a large nonstick skillet over medium heat and toss with tongs until wilted
14
Remove from the heat and let cool
15
Once cool, wrap in paper towels and squeeze out any excess moisture
16
Chop roughly
17
Preheat the oven to 350 degrees F
18
In a large bowl, add the spinach, ricotta, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan and the egg and give it a stir until well combined
19
Spread 3 ladlefuls of sauce on the bottom of the prepared casserole dish
20
Stuff each shell with about 1 heaping tablespoon of spinach and cheese mixture
21
Place the shells in the dish and then cover with more sauce
22
Sprinkle the casserole with the remaining 1/4 cup Parmesan and remaining 1/2 cup mozzarella
23
Cover with foil and bake for 30 minutes
24
Remove the foil and keep baking until the cheese is melted and bubbly, another 5 minutes