![]() ![]() Reheat leftover stuffed pasta shells by putting them into a shallow oven-safe dish, cover, and bake at 350 degrees F. How do you reheat spinach-ricotta stuffed shells? That’s it, these spinach-ricotta stuffed shells make a fantastic vegan family-style dish everyone at the table will love! ![]() Lastly, sprinkle with almond parmesan and herbs of choice. Let rest a few minutes and wipe clean the rim of the dish if you like (it will be messy from the bubbly sauce).Remove the cover and continue to bake for another 10 – 15 minutes. Cover and bake for 15 minutes (the sauce should be nice and bubbly).The amount may vary depending on the size of your baking dish. Fill each pasta shell with a rounded tablespoon of the ricotta mixture and place it into the baking dish (shown above).On the bottom of a 9 x 13 baking dish, evenly spread a whole jar of pasta sauce.While the pasta is cooking, mix the vegan ricotta with the spinach in a medium-sized bowl.Cook the pasta shells according to the package directions.A good dusting of Almond Parmesan is also a perfect garnish for these stuffed shells. Final Touches: Finish it off with a little fresh basil or oregano for a pop of color and another layer of flavor.Pasta Sauce: Make your own quick and easy Marinara Sauce or use your favorite pasta sauce.Frozen spinach should be thawed and squeezed to remove excess water (you can do this right in the package by cutting the corner and squeezing the bag. If using fresh, simply steam the spinach until wilted, and give a good chop to cut it up. Both work well, so use whatever you prefer or is more convenient. ![]() You can make it ahead of time, storing it in the refrigerator for up to 5 days before using.
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