SPINACH AND RICOTTA STUFFED SHELLS… I’ll say it again, YUM alert!
Ok guys, this is super easy and as you can see, it serves a lot of people. So, for your next dinner party, impress your friends with some stuffed shells. Here’s what you’ll need: 1 can of Hunt’s tomato sauce, 12 oz. box of large shells, 2 1/4 cups of ricotta cheese, 10 oz. of thawed frozen spinach, 1/2 cup of milk, 1/4 cup of olive oil, 3 garlic cloves and shredded parmesan cheese.
Start by adding the large shells to a pot of boiling water. Set the timer to the amount specified on the box. While that cooks, take your thawed spinach and squeeze the excess water out of it. Next, add the ricotta cheese, spinach, milk, garlic and olive oil to the food processor. Season with salt and pepper. Combine the ingredients until it is blended throughout. And, when the time goes off, strain the pasta shells.
Now, in a 9×12 oven-safe pan, coat the bottom with half the can of tomato sauce. Next, spoon the mixture into the pasta shells. When you finish filling all of the shells, pour the remaining sauce on top. Then, sprinkle parmesan cheese all over. Bake in the over for 25 minutes at 375 degrees.