Saturday, February 2, 2013

Spinach and Ricotta Stuffed Shells

My family LOVES stuffed shells! They are a slight bit labor intensive but not difficult so here's my suggestion...make a triple batch and freeze them! It will be SO worth it on a night when all you have to do is pop a pan into the oven and out comes a delicious meal!
Spinach and Ricotta Stuffed Shells
1 (12 ounce) box jumbo shells, prepared according to package directions
1 (14.5 ounce) can tomato sauce
1 tablespoon Wildtree Perfect Pizza Seasoning
1 egg
2 cups part skim ricotta
2 tablespoons Wildtree Savory Spinach Dip
3/4 cup shredded parmesan, divided
2 teaspoons Wildtree Rancher Steak Rub
1 (10 ounce) package frozen spinach, thawed and squeezed

Preheat oven to 350 degrees F. Once shells are cooked and drained, lay them in a single layer on a sheet pan so they do not stick and are easier to handle. Combine the tomato sauce and Pizza Seasoning and pour into the bottom of an 8x8 baking dish. To prepare the filling combine the egg, ricotta, Spinach Dip, ½ cup parmesan, Rancher Steak Rub, and spinach Using a spoon, scoop a small amount of the filling and stuff into a pasta shell. Nestle the stuffed shell into the baking sheet and repeat with the remaining shells until the baking dish is filled. Top the shells with the remaining ¼ cup of parmesan. Tightly cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake for an additional 5 minutes or until the parmesan begins to bubble and lightly brown. Remove from the oven and allow to rest for 5 minutes before serving.
To order any Wildtree groceries please go to

No comments:

Post a Comment