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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells

Before you jump to Spinach and Ricotta Stuffed Shells recipe, you may want to read this short interesting healthy tips about Snacks that offer You Vitality.

We all know that eating healthy snacks can help us feel better in our bodies. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy types plays a part in a more wholesome feeling. A bit of pizza will not cause you to feel as healthy as eating a fresh green salad. Selecting healthier food choices can be difficult when it is snack time. Finding goodies that will help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Here are a few healthy snacks that you can use when you need a quick pick me up.

Eating almonds is a fantastic alternative as long as you don’t possess a nut allergy. Almonds are sometimes considered a super food since they’re packed full of things which help boost our energy while keeping us healthy. Different minerals and vitamins tend to be found in these wonderful nuts. Tryptophan, an enzyme also present in turkey which induces drowsiness, is found in almonds. But whenever you eat almonds, you don’t feel like you need to sleep a while. Instead, these nuts aid in reducing stress and provide a relaxing feeling throughout your body. Your emotional level can sometimes be lifted by just eating almonds.

A large variety of easy health snacks is easily available. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to spinach and ricotta stuffed shells recipe. You can cook spinach and ricotta stuffed shells using 20 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Spinach and Ricotta Stuffed Shells:
  1. Use 1 box (12 oz.) jumbo shells
  2. You need Tomato Sauce:
  3. Provide 1 tbsp. olive oil
  4. Provide 1/2 yellow onion, diced finely
  5. Use 3 cloves garlic, minced
  6. You need 1 can (29 oz.) unsalted tomato sauce
  7. Get 1 tsp. each dried basil, dried parsley
  8. You need 1/2 tsp. each salt, granulated sugar
  9. Get 1/4 tsp. pepper
  10. Take Ricotta and Spinach Mixture:
  11. Prepare 1 tbsp. olive oil
  12. Get 2 cloves garlic, minced
  13. Provide 5 big handfuls fresh spinach
  14. Prepare 3 cups ricotta cheese
  15. Get 2 large eggs
  16. Use 1 tsp. dried parsley
  17. Provide 1/2 tsp. dried basil
  18. Provide 1/4 tsp. each garlic powder, salt, pepper
  19. You need 3/4 cup parmesan cheese, shredded
  20. Prepare 3/4 cup mozzarella cheese, shredded
Instructions to make Spinach and Ricotta Stuffed Shells:
  1. Heat a tbsp. of olive oil in a large pot over medium heat. Once it's hot, add the onion. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Then stir in the garlic and cook and stir until it's fragrant, just another minute or so. Then add the tomato sauce, sugar and seasonings. Stir and allow it to come to a simmer. Once simmering, reduce the heat to med-low and let it gently simmer while you prepare everything else.
  2. Start a large pot of salted water heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside.
  3. In a large skillet, heat the tbsp. of olive oil over medium heat. Add the garlic and cook just until fragrant, just about 30 seconds to 1 minute. Then add in the spinach and stir around slightly. Cook until it has all wilted and reduced, about 3-5 minutes. Remove from heat. drain out any water that may have been released from the spinach, then set aside on a cutting board and allow to cool enough to handle.
  4. In a large mixing bowl, whisk together the ricotta cheese and eggs until blended together. Next whisk in the seasonings, and about 1/4 cup of each of the cheeses. By now, the spinach should be cool enough to handle. Chop it up and stir it into the ricotta mixture.
  5. Preheat the oven to 350°F. Grease a 9x13" baking pan and spread a thin layer of the tomato sauce evenly over the bottom of the pan. Then, working one at a time, stuff each shell with 1 heaping tbsp. of the ricotta mixture, until all of the mixture is gone. Place each stuffed shell side by side into the pan, opening side up. Pour the remaining tomato sauce over the top of the shells, then spread over the remaining cheeses.
  6. Cover the baking pan with foil and bake 15 minutes. Then remove the foil and bake an additional 15-20 minutes, until completely heated through. Serve immediately. Refrigerate any leftovers.

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