Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, ricotta&spinach filled jumbo pasta shells. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Browse & Discover Thousands of Kid's Books. Do not freeze the unbaked dough. You can decorate them with chopped candied cherries, colored sugar or candy sprinkles.

Ricotta&Spinach filled Jumbo pasta Shells is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Ricotta&Spinach filled Jumbo pasta Shells is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have ricotta&spinach filled jumbo pasta shells using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Ricotta&Spinach filled Jumbo pasta Shells:

1. Take 2 oz pasta shells
2. Prepare 1 cup ricotta cheese,i used whole milk
3. Get 1 cup spinach, fresh or frozen
4. Prepare 1 clove of garlic
5. Take 1/2 can Pasta sauce
6. Get 1/2 cup Grated Mozarella cheese for topping

Making Fresh Ricotta Salata: If you'd like to make a fresh farmer's cheese (ricotta salata) from this ricotta, wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight. Using the Leftover Whey: The leftover whey can be used in place of water in any baking recipe, whizzed into smoothies, or drunk on its own. Fresh ricotta may be an uncomplicated cheese, but it's far from plain. Serve a fluffy mound of it with bread instead of butter, add it to a bowl of pasta, pair it with fruit, and incorporate it into desserts.

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.

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl. Use immediately or cover with plastic wrap and refrigerate. Ricotta is an underrated cheese if you ask us. Sure, you can't eat it like you would a slice of cheddar, but it adds the creamiest, smoothest taste to so many dishes. But ricotta is also a fantastic ingredient to add straight-up to a dish.

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