Channel: In The Kitchen With Jonny

Category: Howto & Style

Tags: pasta recipemeatless dinner recipein the kitchen with jonnyeasy stuffed shells recipespinach and ricotta stuffed shellsthe best stuffed shellsdinner recipeitalian foodeasy dinner recipeseasy pasta recipevegetarian recipehow to cookstuffed shells recipe

Description: SUBSCRIBE HERE: youtube.com/inthekitchenwithjonnyj SOCIAL MEDIA Instagram: instagram.com/jonny.photos Twitter: twitter.com/jonnymejia23 Snapchat: itsjomejia Facebook: facebook.com/KitchenWithJonny Contact: jonnymejia1095@gmail.com INGREDIENTS 3 Tbsp extra virgin olive oil 1 small yellow onion, diced 3 cloves of garlic 1 (5oz) package of baby spinach For the filling: 1 box of jumbo shells 2 cups whole milk ricotta 1 cup shredded mozzarella cheese 1/2 cup freshly grated parmesan cheese 6 slices of provolone cheese, chopped Salt and pepper, to taste 1 (23oz) jar of marinara sauce, i used tomato, basil and garlic one INSTRUCTIONS 1. preheat oven to 375 degrees F. Bring a big pot of water to a boil and cook pasta shells according to package instructions. 2. In a large pan with high sides over medium heat, add olive oil and let it get hot. add onions and cook for 2-3 minutes or until they soften. add garlic and cook for 30 seconds stirring constantly. add baby spinach and cook it wilt down, 3-5 minutes. season with salt and pepper, set aside. 3. In a large bowl, add ricotta, parmesan, mozzarella and provolone cheese. mix together until combined. add spinach and mix until well combined. season with salt and pepper. 4. Add about half of the marinara sauce to a 13x9 inch baking pan and spread it on the bottom of the pan. 5. Spoon filling into each shell and place them on the pan. cover shells with remaining sauce and sprinkle mozzarella cheese on top. 6. Bake for 25 minutes or until hot and bubbly. Let it rest of about 10 minutes then serve.