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

• Pack Tray Of 30 Medium Free Range Eggs
• 500 G Marco Alimentari Italian Ricotta Cheese
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• 300G Dell' Ugo Spinach & Ricotta Cannelloni
• 395G D'Aucy Chopped Spinach
• - Rao'S Homemade Marinara Tomato Sauce
• - Tata Salt

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 marinara sauce evenly across the bottom of the prepared baking dish. Stir in 1/2 cup of vegetable broth 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 12 cannelloni with the spinach and ricotta mixture.
6. 6. Arrange the filled cannelloni in the baking dish. Spoon the remaining marinara sauce over the cannelloni, 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 is tender.
8. 8. Remove the foil and sprinkle the remaining 2 cups of shredded mozzarella cheese over the cannelloni. 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!