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Recipe: Perfect 30 minute Spinach&mushroom ricotta and pizza Stuffed shells

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30 minute Spinach&mushroom ricotta and pizza Stuffed shells. Add squeeze of fresh lemon juice to get rid of bitterness in cooked spinach. Chickpeas and spinach are simmered in a flavorful tomato based sauce flavored with garlic, cumin and lemon. Every parent needs a few quick and easy, one pot dinners made with just a few ingredients – especially now.

30 minute Spinach&mushroom ricotta and pizza Stuffed shells Making this dip is incredibly simple. As an Amazon Associate I earn from qualifying purchases. This cheesy spinach chicken gnocchi is a simple and easy dinner that's ready in less than thirty minutes! You can cook 30 minute Spinach&mushroom ricotta and pizza Stuffed shells using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients of 30 minute Spinach&mushroom ricotta and pizza Stuffed shells

  1. It’s of For the spinach&mushroom ricotta shells:.
  2. It’s 1.5 cups of ricotta cheese.
  3. It’s 1 cup of frozen spinach.
  4. You need 1/4 cup of diced portobello mushrooms.
  5. It’s to taste of Garlic and onion powder, pepper, and salt.
  6. Prepare of Italian seasoning.
  7. It’s 1 cup of pasta sauce.
  8. It’s 1 cup of mozzarella cheese.
  9. It’s 10 of jumbo shells.
  10. You need of For the pizza shells:.
  11. It’s 1/2 lb of ground sausage.
  12. It’s 20 of pepperoni.
  13. You need 1 cup of pasta sauce.
  14. It’s 1 cup of mozzarella cheese.
  15. It’s To taste of garlic and onion powder, pepper and salt.
  16. You need of Italian seasoning.
  17. Prepare 10 of jumbo shells.

Made with fresh spinach and shredded chicken and cheese, it's so delicious and the kids will love it too!. Add the tomato, broccoli, spinach, shredded cheese, and cream cheese. Cook the penne in very salty water until al dente. While the pasta cooks, melt butter in a separate large saucepan over medium heat.

30 minute Spinach&mushroom ricotta and pizza Stuffed shells instructions

  1. Heat oven to 375. Boil al the shells in salted water 12-14 minutes until aldente. Drain and rinse..
  2. Place shells on a foil lined pan. Cook and ground sausage..
  3. In a bowl mix the ingredients for the spinach shells. Scoop 1 tablespoon of the mixture into each shell. Top with pasta sauce and cheese and Italian seasoning..
  4. For the pizza shells scoop 1 tablespoon of sausage into the shells and stuff two pepperoni in each one and top with sauce and cheese. Sprinkle with Italian seasoning..
  5. Bake for 15-20 minutes and top with Parmesan cheese if desired..

Added two extra eggs to stretch the meal. Had some feta so I threw in a crumbled handful. While the pasta cooks, melt butter in a separate large saucepan over medium heat. Add flour to the garlic butter and whisk to combine and form a roux. Add milk a little at a time, whisking to incorporate roux and work out any lumps.

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