These delicious stuffed shells are creamy and filling, making them one of our favorite recipes for kids. A creamy ricotta and spinach filling inside jumbo cooked shells is a perfect comfort food. Topping the shells with perfectly seasoned homemade tomato sauce brings the whole meal together. Smart Recipes, Mediterranean Recipes, Dairy,Grains,Pork Recipes, Recipes Dairy,Grains,Pork Mediterranean Spinach Stuffed Shells Spinach Stuffed Shells Recipe | PT2H25M Serves 6 Ingredients: 32 Ounces Italian Plum Tomatoes 0.5 Cup Onion 0.5 Teaspoon Dried Marjoram 0.66 Cup Butter 0.5 Teaspoon Sugar 0 To Taste Salt And Black Pepper 3 Tablespoons Flour 1.5 Cups Milk 1 Teaspoon Instant Chicken Bouillon Granules 10 Ounces Frozen Spinach 1 Cup Ham 0.25 Teaspoon Ground Nutmeg 2 Medium Egg Yolks 1 Cup Ricotta Cheese 0 Jumbo Sized Pasta Shells 1 Cup Parmesan Cheese For tomato sauce; in a blender, add tomatoes and pulse till pureed. Transfer the puree in a medium pan with 2/3 cup of the butter, ½ cup of onion, marjoram, sugar, salt and black pepper. Simmer, uncovered for about 50- 60 minutes. In another pan, melt 3 tablespoons of butter. Add flour, beating continuously and cook, beating for about 3 minutes. Add milk and bouillon granules and cook, beating continuously for about 10 minutes or till thick. Preheat the oven to 375 degrees F. In a skillet, melt 1 tablespoon of butter. Add spinach and stir fry for about 2-3 minutes. Sprinkle with salt and black pepper and transfer the spinach into a bowl. In the same skillet, melt remaining butter and sauté the remaining onion for about 4-5 minutes. Add ham and cook for about 1 minute. Stir in spinach add nutmeg and remove from heat. Stir in egg yolks and ricotta cheese. In the bottom of a 13x9-inch baking dish, place about ¾ cup of the béchamel sauce, followed by tomato sauce. Carefully, stuff the pasta shells with filling mixture and arrange over tomato sauce. Place remaining béchamel sauce over shells evenly and top with Parmesan cheese. Bake for about 20-30 minutes.

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