How to Make Any-night-of-the-week riccotta and spinach stuffed shells
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Perfect riccotta and spinach stuffed shells. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from riccotta and spinach stuffed shells, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare riccotta and spinach stuffed shells delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can have riccotta and spinach stuffed shells using 12 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Get to make riccotta and spinach stuffed shells:
- 1 can 28 oz whole tomatoes
- 2 tbsp olive oil
- 1 onion finely diced
- 2 clove garlic minced
- 1 salt n pepper
- 3/4 cup boiling water
- 1/2 cup bulgar
- 25 jumbo pasta shells
- 1 lb bunch spinach stems removed
- 15 oz riccotta
- 1 egg beaten
- 1/4 cup parmesan
Steps to make to make riccotta and spinach stuffed shells
- pulse tomatoes and juices in processor until smooth i
- heat oil in pa over med heat. saute onion and garlic until tender, about 7 minutes. add tomatoes and cook, stirring until slightly thickened about 20 minutes. season
- heat oven to 350. pour boiling water over bulgur, cover, and let stand until soft and water is absorbed, about 30 minutes.
- cook shells in large pot of boiling water, drain and cool.
- steam spinach, covered over medium heatn stirring occasionally until tender squeeze out excess moisture, coarsley chop, and add to bulgar.
- stir in ricotta. season, stir in egg.
- coat bottom of 9 x 13" casserole with 1 cup sauce. spoon filling into shells and arrange in pan. add remaining sauce, cover with foil, and bake about 40 minutes. sprinkle with parmesan.
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