Step-by-Step Guide to Make Any-night-of-the-week Ricotta&Spinach filled Jumbo pasta Shells

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, ricotta&spinach filled jumbo pasta shells. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Ricotta&Spinach filled Jumbo pasta Shells is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Ricotta&Spinach filled Jumbo pasta Shells is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook 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. Make ready 2 oz pasta shells
2. Take 1 cup ricotta cheese,i used whole milk
3. Make ready 1 cup spinach, fresh or frozen
4. Take 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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