Spinach and Ricotta Stuffed Shells with Garlic Bread and a Side Salad
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Lynda Pavelka
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Tonight, we're making hearty Spinach and Ricotta Stuffed Shells! Start by preheating your oven to 375°F (190°C) and boiling water for the pasta. While the shells cook, whip up the cheesy spinach filling. Stuff the shells, smother them in marinara, and bake for 25 minutes. During the last 10 minutes, bake the garlic bread. Toss a quick side salad for a fresh contrast. Estimated total time: 45 minutes. Enjoy this comforting meal!
Meat, Eggs, & Dairy
- 15 ounces ricotta cheese
- 1/2 cup parmesan cheese
Pantry Items
- 1/4 cup butter
- 1 box jumbo pasta shells
- 1 loaf Italian bread
- 24 ounces marinara sauce
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
Fresh Produce & Herbs
- 10 ounces fresh spinach
- 1 whole yellow onion
- 5 ounces mixed greens
- 1 whole cucumber
- 1 whole tomato
Seasonings & Spices
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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