Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, stuffed shells. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Stuffed Shells is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Stuffed Shells is something that I have loved my entire life.
Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked. Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package. Easy, cheesy Stuffed Shells (with a secret ingredient in the filling!!) that can be assembled and in the oven in a matter of minutes.
To get started with this recipe, we have to prepare a few ingredients. You can have stuffed shells using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed Shells:
- Take 1 box jumbo shells
- Prepare 1 box frozen chopped spinach
- Take 1 lb chicken tenderloins
- Make ready 2 cup ricotta cheese
- Take 2 cup parmesan cheese
- Make ready 1 jar Vodka sauce
- Take 1 salt, to taste
- Take 1 pepper, to taste
- Take 1 adobo
- Make ready 1 italian seasoning
- Prepare 2 tsp freshly minced or grated garlic
- Prepare 2 tsp Worcestershire sauce
A favorite among American families, stuffed shells bring traditional Italian cooking to Western kitchens across the United States. Stuffed shells are typically filled with ricotta and other delicious cheeses Stuffed shells recipe with spinach and three kinds of cheese! Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce. These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara!
Instructions to make Stuffed Shells:
- Boil shells according to box directions. Careful not to break apart while stirring.
- Season tenderloins with salt, pepper, adobo, italian seasoni, garlic and Worcestershire sauce.
- Sautee tenderloins until cooked through, do not over cook.
- While shells are cooking, thaw spinach in the microwave. Squeeze out all excess water thoroughly. Set aside in a bowl.
- Once chicken is done, let it rest and cool to touch.
- Chop chicken until it's shredded. You may have to use your hands to break it apart at some point. Add to bowl with spinach. Be sure to get the bits of garlic from the pan in here too.
- Drain shells once done, and let cool.
- Add ricotta and parmesan to spinach and chicken and mix thoroughly. You should taste the filling and see if you would like to add salt and/or pepper.
- Once shells are cooled, begin to stuff with the chicken/ricotta mixture. Each shell can hold a little more than a teaspoon.
- Line your shells in a baking dish that has a light layer of Vodka sauce at the bottom. When done, top with more sauce and cheese.
- Bake at 425 for 45 minutes, covered in foil.
Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce. These stuffed shells are made with cooked pasta shells, a cheesy ricotta filling, a few Italian herbs, & marinara! Tips for making ahead AND freezing! If some shells split during the cooking process, you may have a few fragments left over, but you. This is our favorite use for alfredo sauce yet.
So that’s going to wrap this up for this special food stuffed shells recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
