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Hello, and welcome to KT Made It, where I share my favorite dinners, desserts and more! I love trying out new recipes, and finding ways to make them healthier & happier on the hips.

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Sunday, March 17, 2013

Spinach Ricotta Stuffed Jumbo Shells

{ Prep time: 20 mins / Cooking Time: 30 mins / Difficulty: Intermediate / Yields: 5 servings }

1 lb fresh spinach (frozen works just as well; just be sure to thaw completely before using and skip to step 2.)
1 Tbsp chopped onion
1 Tbsp butter
1 beaten egg
2/3 cup ricotta cheese
1/2 cup grated parmesan cheese
1 quart tomato sauce

1. In a large saucepan, combine spinach with a small amount of water. Simmer, covered, for 3-5 mins.
2. Drain well. Squeeze spinach to remove any excess moisture. Then chop and set aside.
3. Meanwhile, cook pasta for 5 mins. (This will make the shells easier to stuff - the rest of the cooking will take place while they bake). Drain and set aside.
4. In a large skillet, cook onion in butter until tender, but not brown. Add spinach and heat through.
5. Combine beaten egg, ricotta, parmesan, and spinach mixture. Pour half the tomato sauce into a small baking dish. Stuff 20 jumbo shells with filling, then arrange in a large baking dish and top with remaining sauce.
6. Cover with foil and bake at 350 degrees for 20 mins. Remove foil, then continue baking for 10 more mins. Let sit for 5 mins before serving. 
*Serve with a yummy side salad and some cheesy garlic bread!

Recipe borrowed from

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