Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, ricotta&spinach filled jumbo pasta shells. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Производители. Главная › Каталог сыров › Рикотта (Ricotta). Рикотта (Ricotta). Homemade ricotta really does have better texture and flavor than anything I've ever bought at the I also like that I can make exactly the amount of ricotta that I need. I find that a half gallon of milk.

Ricotta&Spinach filled Jumbo pasta Shells is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Ricotta&Spinach filled Jumbo pasta Shells is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have ricotta&spinach filled jumbo pasta shells using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Ricotta&Spinach filled Jumbo pasta Shells:

1. Get 2 oz pasta shells
2. Take 1 cup ricotta cheese,i used whole milk
3. Get 1 cup spinach, fresh or frozen
4. Prepare 1 clove of garlic
5. Make ready 1/2 can Pasta sauce
6. Make ready 1/2 cup Grated Mozarella cheese for topping

Instructions to make Ricotta&Spinach filled Jumbo pasta Shells:

1. If you're not using premade sauce, prepare ur own as u wud usualy do and set it aside.
2. Saute the spinache in a Tsp. Olive oil and the chopped garlic, on Med heat so the garlic doesnt burn. Saute for about 3 mints until the spinach is wilted but still green.
3. Then mix the spinache into the ricotta. I seasoned with Salt +freshly ground black pepper + a pinch if nut meg
4. Cook your pasta according to the directions on the box
5. In a pyrex pan, spread some of the tomatoe sauce on the bottom, then arrange the pasta shells in a single layer, spooning a Tsp. Full of the ricotta mixture into each one.
6. Top the shells with the rest of the saue and the mozarella.
7. Bake in a preheated oven at 400°F for 25 mints.
8. Bake in a preheated oven at 400°F for 25 mints.

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