Technically, ricotta could be considered a cheese byproduct.
The word ricotta means recooked in Italian, and ricotta production involves reheating the whey left over from making other.
Soft and creamy ricotta can be used in a huge variety of dishes, from gnocchi and gnudi to pancakes and cheesecake.
Ingredients of Ricotta&Spinach filled Jumbo pasta Shells
- It's 2 oz of pasta shells.
- You need 1 cup of ricotta cheese,i used whole milk.
- You need 1 cup of spinach, fresh or frozen.
- Prepare 1 clove of of garlic.
- It's 1/2 can of Pasta sauce.
- Prepare 1/2 cup of Grated Mozarella cheese for topping.
Ricotta&Spinach filled Jumbo pasta Shells instructions
- If you're not using premade sauce, prepare ur own as u wud usualy do and set it aside..
- Saute the spinache in a Tsp. Olive oil and the chopped garlic, on Med heat so the garlic doesnt burn. Saute for about 3 mints until the spinach is wilted but still green..
- Then mix the spinache into the ricotta. I seasoned with Salt +freshly ground black pepper + a pinch if nut meg.
- Cook your pasta according to the directions on the box.
- In a pyrex pan, spread some of the tomatoe sauce on the bottom, then arrange the pasta shells in a single layer, spooning a Tsp. Full of the ricotta mixture into each one..
- Top the shells with the rest of the saue and the mozarella..
- Bake in a preheated oven at 400°F for 25 mints..
- Bake in a preheated oven at 400°F for 25 mints..
It is light and creamy with a slightly grainy texture and delicate flavour. Versatile ricotta cheese is delicious in pasta dishes, on pizza, and in desserts, too! Try it in these great recipes! Remarkably simple to make, the versatile ricotta cheese is drained soon after cooking to form anything from a wet mush to firm, crumbly curds.
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