Spinach And Ricotta Stuffed Shells Recipe

About this recipe

A hearty and satisfying dinner option featuring tender pasta shells stuffed with a creamy spinach and ricotta filling, baked in marinara sauce and topped with melted mozzarella cheese. Perfect for solution seekers looking for an easy yet delicious meal.

Ingredients

• 30 Pieces Dr.Hen Table White Egg 30 Pcs
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 525 g Veeba Herby Tomato Pizza & Pasta Sauce
• 500 g Pastazara Lasagne Gialle
• 250 g Spinach - Chopped
• 750 ml Catch Clear Lemon N Lime Flavoured Water
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Grease a 13 x 9 x 2-inch baking dish. Cook 300 g of spinach according to package directions, then drain well and squeeze dry. Set aside.
3. 3. Spread 1 cup of tomato sauce evenly across the bottom of the prepared baking dish. Stir in 1/2 cup of water and set aside.
4. 4. In a medium bowl, beat 1 egg. Add 250 g of ricotta cheese, 2 cups of shredded mozzarella cheese, the cooked spinach, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Mix until well combined.
5. 5. Using a small spoon or table knife, carefully fill lasagne sheets with the spinach and ricotta mixture.
6. 6. Arrange the filled sheets in the baking dish. Spoon the remaining tomato sauce over the sheets, ensuring they are completely coated.
7. 7. Cover the dish tightly with aluminum foil and bake for 1 hour and 15 minutes, or until the pasta sheets are tender.
8. 8. Remove the foil and sprinkle the remaining 2 cups of shredded mozzarella cheese over the sheets. Bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
9. 9. Let the dish rest for a few minutes before serving. Enjoy your spinach and ricotta stuffed shells!