Ricotta shells stuffed with cheese are the perfect dinner and family favorite.
My kids love these huge shells stuffed with ricotta and mozzarella cheese on top of a layer of marinara sauce. They always disappear quickly and heat up well.
The stuffed shells are similar to Italian manicotti or cannelloni. Stuffed shells are jumbo pasta shells stuffed with ricotta, mozzarella, and Parmesan cheese. Pasta crusts are perfect pockets for easy filling.
* Ingredients :
° One box of giant shells
° 2 cups shredded carrots
° 1 cup chopped fresh spinach
° 1 tablespoon chopped fresh Italian parsley
° 1/4 cup grated fresh Parmesan cheese
° 600 grams of ricotta cheese
° 2 cups shredded cheddar cheese
° A can of tomato paste (796 ml)
° 1/4 cup sun-dried tomatoes in oil
° 1/2 Thai pepper or 1/4 tsp. Sambal you (optional)
° 1/2 tsp. Garden elm mix (ingredients: garlic, parsley, onion, rosemary, salt, basil, thyme, thyme, lavage, chives, lavender, monarda, sea salt) / Alternatively, use Provence herbs or basil pesto
° 1 tablespoon crushed garlic flowers or 1-2 finely chopped garlic cloves
° fresh pepper
1. In a large saucepan of boiling water, cook about 20 shells until fully cooked (see cooking instructions on pasta tray). Empty, rinse with cold water and drain again. Place the shells on a damp cloth.
2. In a bowl, combine ricotta, Parmesan, garlic flower, parsley, gardening mixture, spinach, carrots and pepper. Sit aside.
3. In a food processor, combine the dried tomatoes with the cane tomatoes, peppers, and cayenne pepper. until a smooth mixture. Sit aside.
4. Pour the tomato sauce into the bottom of the oven dish. Sit aside.
5. Top the crusts with the ricotta mixture. Put a small amount of the mixture into each crust with a spoon. The stuffed crust is placed in the dish containing the tomato sauce.
6. Putting a some grated cheddar cheese on every crust.
7. Covering dish with aluminum foil baking at 350 F (180 C) about 26 to 31 min .