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Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells

Before you jump to Spinach and Ricotta Stuffed Shells recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

Many of us think that comfort foods are terrible for us and that we should stay away from them. Sometimes, if your comfort food is essentially candy or other junk foods, this can be true. Other times, comfort foods can be very nourishing and good for us to consume. There are a number of foods that, when you consume them, may better your mood. If you are feeling a little bit down and you need an emotional pick me up, try some of these.

Eggs, you might be astonished to find out, are wonderful at combating depression. Just be sure that you don’t toss out the egg yolk. The egg yolk is the part of the egg that matters most in terms of helping elevate your mood. Eggs, the yolks particularly, are high in B vitamins. These B vitamins are great for helping to elevate your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that control your mood–work better. Eat a couple of eggs to feel better!

So you see, you don’t need to consume all that junk food when you are wanting to feel better! Try a few of these hints instead.

We hope you got insight from reading it, now let’s go back to spinach and ricotta stuffed shells recipe. You can cook spinach and ricotta stuffed shells using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Spinach and Ricotta Stuffed Shells:
  1. You need 1 box (12 oz.) jumbo shells
  2. Provide Tomato Sauce:
  3. Get 1 tbsp. olive oil
  4. Take 1/2 yellow onion, diced finely
  5. You need 3 cloves garlic, minced
  6. Get 1 can (29 oz.) unsalted tomato sauce
  7. Take 1 tsp. each dried basil, dried parsley
  8. Prepare 1/2 tsp. each salt, granulated sugar
  9. You need 1/4 tsp. pepper
  10. You need Ricotta and Spinach Mixture:
  11. Prepare 1 tbsp. olive oil
  12. Get 2 cloves garlic, minced
  13. Provide 5 big handfuls fresh spinach
  14. You need 3 cups ricotta cheese
  15. Use 2 large eggs
  16. Provide 1 tsp. dried parsley
  17. Use 1/2 tsp. dried basil
  18. Take 1/4 tsp. each garlic powder, salt, pepper
  19. Prepare 3/4 cup parmesan cheese, shredded
  20. Take 3/4 cup mozzarella cheese, shredded
Instructions to make Spinach and Ricotta Stuffed Shells:
  1. Heat a tbsp. of olive oil in a large pot over medium heat. Once it's hot, add the onion. Cook, stirring frequently, until the onion has softened, about 5-7 minutes. Then stir in the garlic and cook and stir until it's fragrant, just another minute or so. Then add the tomato sauce, sugar and seasonings. Stir and allow it to come to a simmer. Once simmering, reduce the heat to med-low and let it gently simmer while you prepare everything else.
  2. Start a large pot of salted water heating on high heat. Once it reaches a boil, add in the shells. Cook for 1 minute less than the time called for on the box, they will be easier to stuff this way. Once they are done, drain in a colander and immediately rinse them with cold water. This will stop the cooking process, so that they don't get any softer. Set them aside.
  3. In a large skillet, heat the tbsp. of olive oil over medium heat. Add the garlic and cook just until fragrant, just about 30 seconds to 1 minute. Then add in the spinach and stir around slightly. Cook until it has all wilted and reduced, about 3-5 minutes. Remove from heat. drain out any water that may have been released from the spinach, then set aside on a cutting board and allow to cool enough to handle.
  4. In a large mixing bowl, whisk together the ricotta cheese and eggs until blended together. Next whisk in the seasonings, and about 1/4 cup of each of the cheeses. By now, the spinach should be cool enough to handle. Chop it up and stir it into the ricotta mixture.
  5. Preheat the oven to 350°F. Grease a 9x13" baking pan and spread a thin layer of the tomato sauce evenly over the bottom of the pan. Then, working one at a time, stuff each shell with 1 heaping tbsp. of the ricotta mixture, until all of the mixture is gone. Place each stuffed shell side by side into the pan, opening side up. Pour the remaining tomato sauce over the top of the shells, then spread over the remaining cheeses.
  6. Cover the baking pan with foil and bake 15 minutes. Then remove the foil and bake an additional 15-20 minutes, until completely heated through. Serve immediately. Refrigerate any leftovers.

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