Spinach Stuffed Shells Recipe | Laura in the Kitchen - Internet Cooking Show
Eggplant stuffed shells filled with ricotta and spinach, bathed in a creamy tomato sauce—Laura in the Kitchen shows you how to make this delicious Easter dish. Prep in 25 mins; bake for 1 hour....
Ingredients
- 3 Tbsp of Olive Oil
- 1 Small Yellow Onion, minced
- 1/4 cup of Vodka
- 28oz Tomato Puree
- 2/3 cup of Heavy Cream
- Basil
- Salt and Pepper to taste
- 2.5 cups of Ricotta
- 10oz box of Frozen Chopped Spinach, thawed and squeeze all the liquid out
- 2 Cloves of garlic, minced
- Pinch of Nutmeg
- 4oz of Freshly Grated Mozz
- 1/2 cup of Freshly Grated Parm
- 1 Egg
- 12oz of Jumbo Shells
- 4oz Grated Mozz
- More Parm
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