I prepare a delicious baked pasta and Grandma joins me in the kitchen. Recipe on my website: Learn about San Marzano Tomtoes:
SHRIMP STUFFED SHELLS FLORENTINE
Perfect for Lent. Shrimp Scampi Florentine stuffed shells. Full of shrimp, garlic, lemon, ricotta, Mozzarella and Parmesan cheeses. These shells will knock your socks off, Get a copy of my Cook Book at
Spinach and Ricotta Stuffed Shells | Vegan
This is a recipe for Spinach Ricotta Stuffed Shells. These stuffed pasta shells are vegan, but that doesn't mean they lack any flavor. These stuffed vegan pasta shells can be serve to non vegans and they would enjoy them just as much.
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Shrimp Florentine Stuffed Shells
Recipe Working Moms Stuffed Shells Florentine
Recipe - Working Moms Stuffed Shells Florentine
INGREDIENTS:
●1 (9 ounce) box frozen creamed spinach
●2 (20 ounce) bags frozen cheese-stuffed shells
●1 (26 ounce) jar tomato and basil pasta sauce
●1 cup shredded mozzarella cheese
●cooking spray
The Key To Making Amazing Stuffed Shells
In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!
USE THIS MEAT SAUCE
WATCH THE WHOLE MEAT SAUCE SERIES
INGREDIENTS: - 3-4 cups meat sauce - 1 box or bag of extra large pasta shells CHEESE FILLING - mix together until creamy - 1 pound ricotta - 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping - 1/2 cup parsley - minced - 5 ounces baby spinach - blanch and squeeze water out - 1/2 cup Pecorino Romano cheese - 2 large eggs - beaten
INSTRUCTIONS: 1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking. 2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing. 3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell. 4. Lay a 1/2 thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish. 5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells. 6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!
NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.