Stuffed Jumbo Shells With Ricotta And Mozzarella Recipe

About this recipe

A hearty and satisfying baked pasta dish featuring jumbo shells stuffed with a creamy ricotta and mozzarella filling, perfect for a comforting dinner. This vegetarian recipe is ideal for those seeking a simple yet delicious meal solution.

Ingredients

• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• 50G Pepper Black Ground BWFO
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 300G Dell' Ugo Spinach & Ricotta Cannelloni
• - Cathedral City Mature Cheddar Cheese
• 200 G Authentic Greek Yogurt
• 395G D'Aucy Chopped Spinach
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 8 oz of cannelloni in plenty of boiling, salted water for 10 to 12 minutes until al dente. Drain and set aside to cool slightly.
3. 3. In a mixing bowl, combine 2 cups of ricotta cheese, 8 oz of shredded cheddar cheese, 1/2 cup of Greek yogurt, 1 teaspoon of chopped spinach, 1/2 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix until well blended.
4. 4. Fill each cooked cannelloni with the cheese mixture, ensuring they are generously stuffed.
5. 5. Spread a thin layer of tomato sauce in the bottom of a rectangular baking dish to prevent sticking.
6. 6. Arrange the stuffed cannelloni in a single layer in the baking dish. Pour the remaining tomato sauce evenly over the shells.
7. 7. Sprinkle 1/4 cup of grated parmesan cheese over the top. Cover the dish with aluminum foil.
8. 8. Bake in the preheated oven for 25 to 30 minutes, or until the cheese is melted and bubbly. Remove the foil during the last 5 minutes for a lightly browned top.
9. 9. Let the dish rest for 5 minutes before serving. Enjoy your stuffed jumbo shells warm!