Hey Smokin and Grillin Wit AB fam, After seeing that thumbnail and reading the title, I know why you’re here – to master the art of making Cheesy stuffed shells. Well, buckle up because we’re about to take this dish over the top, and I won’t keep you waiting. Let’s dive into the details of this mouthwatering recipe!
Ingredients
- 18-20 Jumbo Pasta Shells (precooked)
- 1-2 tbsp. Branch and Vine Basil Infused Olive Oil
- 3 Cloves Garlic, minced
- 4 cups Spinach
- 15 oz. Ricotta
- ½ cup Parmesan Cheese, grated
- 3 cups Mozzarella Cheese, shredded and divided
- 2 tbsp. Cream Cheese
- 1 Egg
- 24 ounces Marinara Sauce
- Fresh Parsley, to garnish
- The Original All-Purpose Seasoning
Instructions
Step 1: The Aromatic Prelude Preheat that oven to a cozy 375°F. In a pan, heat up 1-2 tbsp. of Branch and Vine’s Basil Infused Olive Oil, and let it dance with minced garlic until the kitchen sings with the aroma of perfection.
Step 2: Spinach Spotlight Enter the spinach – four cups of green goodness. Cook until wilted, set aside to cool, and let the magic happen.
Step 3: Cheesy Ensemble In a bowl, assemble the dream team – ricotta, grated Parmesan, half the shredded mozzarella, cream cheese, and a proud egg. Mix until it becomes a symphony of flavors.
Step 4: Spinach Embrace Fold in that glorious spinach mixture. No need to be gentle; this is a flavor celebration!
Step 5: Shell Stuffing Spectacle Using the Ziploc bag trick, stuff those pre-cooked jumbo pasta shells like a pro.
Step 6: Saucy Symphony Pour half of that marinara goodness into your baking dish. Arrange the stuffed shells, creating a masterpiece of flavor.
Step 7: The Finale Top it with the remaining Marinara Sauce, sprinkle the rest of the shredded mozzarella, and a generous dusting of The Original All-Purpose Seasoning.
Step 8: Oven Magic Cover it up and let the oven work its charm for 20 minutes. Uncover and let it soak up the magic for an additional 10.
Step 9: Garnish Grandeur Fresh parsley on top for that extra pop – because we eat with our eyes first.
There you have it, fam – a Cheesy stuffed shells recipe that’s not just a meal but an experience. Let me know your twists and turns on this journey Keep it simple, keep it tasty, and stay tuned for more fire recipes coming your way!
Cheesy Stuffed Shells
Ingredients
- 18-20 Jumbo Pasta Shells precooked
- 1-2 tbsp Branch and Vine Basil Infused Olive Oil
- 3 Cloves Garlic
- 4 cup Spinach
- 15 oz Ricotta
- 1/2 cup Parmesan Cheese
- 3 cup Mozzarella Cheese
- 2 tbsp Cream Cheese
- 1 Egg
- 24 oz Marinara Sauce
- Fresh Parsley to garnish
- The Original All-Purpose Seasoning
Instructions
- Preheat your oven to 375°F.
- In a pan over medium heat, heat up the Basil Infused Olive Oil. Add minced garlic and let it sizzle until aromatic.
- Throw in the spinach and cook until wilted. Once done, set it aside to cool.
- In a bowl, combine ricotta, grated Parmesan, half of the shredded mozzarella, cream cheese, and crack in the egg. Mix until well incorporated.
- Fold in the cooked spinach mixture. Use your spatula for this round bowl action.
- Now, the fun part. Stuff those pre-cooked jumbo pasta shells with the cheesy spinach goodness. A Ziploc bag with a corner snipped off works like a charm.
- Pour half of the Marinara Sauce into your baking dish.
- Arrange your stuffed shells in the sauce-covered dish. Beautiful, right?
- Top it off with the remaining Marinara Sauce, ensuring all shells get some saucy love.
- Sprinkle the rest of the shredded mozzarella over the top. Hit it with some grated Parmesan for good measure.
- Dust lightly with The Original All-Purpose Seasoning. Trust me; this blend is gold.
- Cover the dish and bake for 20 minutes. Uncover and let it soak up that oven magic for an additional 10 minutes.
- Once out, garnish with fresh parsley for that extra pop.
