Jumbo Stuffed Shells Appetizer

rating

3 reviews

cooking information

prep. time:

25 min

cook time:

20 min

serving information

serves:

24

Ingredients

24 jumbo pasta shells
extra virgin olive oil
1 3/4 cup ricotta cheese
1 egg
1/3 cup freshly grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1 package (10 oz.) frozen spinach, thawed and squeezed dry
1/2 cup Classico Riserva Marinara spaghetti sauce
2 Tbsp. fresh chopped parsley

Instructions

Preheat oven to 375 F. Coat a 24-cup mini muffin tin with nonstick spray. Set aside.
Bring a large pot of water to boil; throw in a pinch of salt and add your pasta shells. Cook until al dente, according to package directions, about 12 minutes. Drain, rinse under cold water, and coat with a bit of olive oil to prevent sticking.
In a large bowl, stir together the ricotta, egg, 1/4 cup of the Parmesan, salt, pepper, and nutmeg. Add in the spinach; mix until combined.
Fill each cooked shell with a heaping tablespoon of the ricotta mixture.
Place a stuffed shell into each muffin tin slot. Top with a dollop of Classico® Riserva pasta sauce and sprinkle the remaining Parmesan over each one.
Bake for 20 minutes until mixture is warmed through and cheese has melted.
Garnish with the parsley. Serve immediately and enjoy!

What our customers think

Rating based on 3 reviews:

33% of customers would recommend this product

This looks incredibly sad

by Reviewer #2

This is a joke right? I mean, I understand the concept of "plating" but come on... this is incredibly depressing. My friends and family would laugh at me if I served them a stuffed shell as disappointing as the one pictured. “Top with a dallop of sauce”? The shell looks dry and over cooked. How about posting an image that is just as appetizing as the dish should be? /“Fill with a ‘heaping’ tablespoon of ricotta mixture/” No, FILL THE SHELL. Then top it with the remaining sauce and you will not disappoint your guests.

This looks incredibly sad

by Reviewer #2

This is a joke right? I mean, I understand the concept of "plating" but come on... this is incredibly depressing. My friends and family would laugh at me if I served them a stuffed shell as disappointing as the one pictured. “Top with a dallop of sauce”? The shell looks dry and over cooked. How about posting an image that is just as appetizing as the dish should be? /“Fill with a ‘heaping’ tablespoon of ricotta mixture/” No, FILL THE SHELL. Then top it with the remaining sauce and you will not disappoint your guests.

Jumbo shells

by Joan Cooke

I understand that the sponsor is Classico, don't you think that you could write out the receipes instead of using a portion of your product.