Spinach and Ricotta Cheese Stuffed Jumbo Shells with Red Sauce
20 Jumbo shells
1 Tbls olive oil
1 small onion, finely chopped
1 garlic clove, finely chipped
100g fresh spinach leaves
salt and pepper
pinch of nutmeg
15 oz whole milk ricotta cheese
1 egg
3/4 cup shredded mozzarella cheese
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
Filling:
Heat the olive oil in a large skillet. Add chopped onions and cook until translucent, add garlic for 1 minute. Add the spinach and cover with a lid. Cook for about 4 minutes, stirring occasionally, then season with nutmeg and salt and pepper to taste. Remove from the heat and let cool. Transfer to a cutting board and chop the spinach.
Mix the ricotta cheese, egg, mozzarella cheese, Italian seasoning, salt and pepper.
Add in the spinach filling.
Put in a zip lock bag or piping back. Place in refrigerator to firm up.
Boil Noodles for 6 minutes. Drain and pat dry. Add a splash of olive oil on them while they cool so they don't stick.
Once cool, Stuff with filling. Add some traditional red sauce on the bottom of a baking pan, Add in the stuffed shells, don't over crowd.
Top with some more red sauce if you want and add some mozzarella cheese on top.
Bake 350 for 20-40 minutes until bubbly or cheese golden brown. (depends on how many shells you are cooking) just keep checking it after 20 minutes.
Let rest for 10 minutes before eating.
NOTES:
You can stuff the shells, freeze on a cookie sheet lined with parchment paper. Once frozen put uncooked shells in a freezer ziplock bag. You can cook as many as you want with red sauce.
Or you can cook them and put some with red sauce in an individual freezer container and heat in microwave when ready to eat single servings.