Stuffed Shells With Ricotta And Spinach (By Gertc96

Name: Stuffed Shells With Ricotta And Spinach (By Gertc96 & 2Bleu)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 jumbo pasta shells, cooked al dente'; 4 slices bacon, chopped; 1 tablespoon butter; 1/2 cup mushroom, chopped; 1 (10 ounce) box frozen spinach, thawed and thoroughly squeezed of moisture (or use fresh); 4 green onions, chopped; 1/2 cup part-skim ricotta cheese; 1/2 cup part-skim mozzarella cheese, shredded; 1 egg; 2 tablespoons parsley, chopped; 1/2 tablespoon dried tarragon; salt, to taste; black pepper, to taste; 1 cup tomato sauce or 1 cup alfredo sauce; 1/2 cup parmesan cheese, grated

Servings: persons

12 jumbo pasta shells, cooked al dente'
4 slices bacon, chopped
1 tablespoon butter
1/2 cup mushroom, chopped
1 (10 ounce) box frozen spinach, thawed and thoroughly squeezed of moisture (or use fresh)
4 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup part-skim mozzarella cheese, shredded
1 egg
2 tablespoons parsley, chopped
1/2 tablespoon dried tarragon
salt, to taste
black pepper, to taste
1 cup tomato sauce or 1 cup alfredo sauce
1/2 cup parmesan cheese, grated

1
In a saute pan over medium-high heat, fry bacon till crisp. Remove bacon and drain on paper towels.
2
Melt butter in the pan with the bacon grease. Add mushrooms, season with salt and pepper, and saute' until just soft.
3
Add spinach and green onions. Saute for 3-5 minutes. Remove pan from heat and set spinach mixture into a mesh strainer to drain.
4
In large bowl, combine, ricotta, mozarella, egg, parsley, tarragon. Season with more salt/pepper to taste. Add spinach mixture to the ricotta mixture and mix well.
5
Spread tomato sauce into the bottom of a baking dish. Spoon spinach/cheese mixture into the cooked shells. Place filled shells into the baking dish and sprinkle with parmesan cheese. Bake at 350u00b0F for 20-25 minutes. NOTE: If you have leftover filling, place it in a ramekin or small baking dish and bake along side of the shells. It's delicious!

1548

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 jumbo pasta shells, cooked al dente', 4 slices bacon, chopped, 1 tablespoon butter, 1/2 cup mushroom, chopped, and more.

Yes, Stuffed Shells With Ricotta And Spinach (By Gertc96 & 2Bleu) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Shells With Ricotta And Spinach (By Gertc96 & 2Bleu)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions