Ricotta and Spinach Stuffed Shells
This recipe makes use of expired ricotta cheese to create a delicious and safe dish. By properly cooking the shells and heating the filling, you can ensure food safety.
Ingredients
- 12 jumbo pasta shells
- 1 cup expired ricotta cheese
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
In a mixing bowl, combine the expired ricotta cheese, spinach, Parmesan cheese, basil, oregano, garlic powder, salt, and black pepper. Mix well.
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Stuff each cooked shell with the ricotta and spinach mixture and place them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells, covering them completely.
Sprinkle shredded mozzarella cheese over the top.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
Let it cool for a few minutes before serving.
Serve hot and enjoy!