Ricotta & Spinach Stuffed Shells with Parmesan Cream Recipe

hey everyone julie with my personal chef i'm going to be showing you how to make stuffed shells with ricotta and spinach and they're going to be cheesy and baked i'm super excited for this one because i love a good pasta um so i'm just using these shells and come over here to my stove i'm going to show you how to make it large shelves can be a little bit hard to find in the grocery store um so you can find them online i actually found these ones at whole foods um anyways first off we want to start by boiling our pot of water so i got it all ready over here so i'm gonna start heating that up to make sure the water comes up to temp and then i'm gonna make a little parmesan cream sauce to go over the shells so we're gonna stuff the shells with the filling of ricotta and spinach and whatnot and then we're gonna pour the parmesan cream over the top add more cheese and then we're gonna bake it in the oven so it's like nice and bubbly um you can get the oven preheating too if you want got my shells ready right next to the water so for the parmesan cream normally i would use heavy cream but i don't have any so i'm just going to be using milk and i'm going to do like about 50 milk 50 parmesan something like that so first off i'm going to heat it up [Music] after we start heating it up i'm going to add in the parmesan i'm just going to whisk it in so i have that ready to go and it's as simple as that it's just the two ingredients while we're waiting for the pasta water to heat up um i'm going to just go ahead and already start making the filling so that we can boom boom boom get it all done at once all right so in this pan here i'm gonna just add some olive oil because you always gotta have that olive oil and then now i already have these prepped but at this time you can start uh chopping up shallot or onion and then also some garlic so i mean if you don't like these you don't have to use them but it's definitely gonna be way more flavorful if you add a little shallot and garlic my favorites okay so ingo my shallots and then we need to add some salt and pepper to these because you always gotta make sure it's season and the shallots are actually pretty finely minced so i'm just gonna add in the garlic at the same time if your onion was cooked a little bit bigger you could let it cook for a minute before adding the garlic just so it gets translucent like that [Music] and this is like when the house starts to smell up and smell good that's when like people perk up and like who's cooking it's me julie all right guys so now the milk is heating up so i'm just gonna whisk in the parmesan and parmesan tends to be salty so i'm not gonna really add any salt to this but i'll probably add a pinch of pepper we could add in a little butter to this too if we want but the key is to like stir it so that the parmesan incorporates with the milk and it thickens it while you're multitasking here don't forget to keep an eye on your shallots and garlic because we don't want those to burn all right here's a little bonus for you if you like lemon as much as i do you could have a little squeeze in there if not no worries but um i'm just going to add a little pad and the acid is actually going to stop the browning too so just a little squeeze of lemon it's always nice kind of brightens up the flavor but if you're not a huge fan of that sourness you could always skip that too but anyways when they look about like this now we're just gonna add in the spinach and saute it like very lightly just so it cooks down a little bit so get your spinach in there and then we're gonna add more salt and pepper and don't forget to whisk your parmesan cream sauce too and we're just gonna let that cook a little bit until it thickens a little salt a little pepper a little pepper now because spinach is so bulky when it cooks down a little bit now we're just going to add some more spinach add a little more just fit slightly oh my god looks bomb okay so our spinach now is is cooked it's not overcooked though it's just you know wilted and then now we're gonna add in the ricotta cheese so this is our filling and the ricotta is cold so that's perfect because we we don't want this to be too hot because we're gonna have to stuff our shells so look at that deliciousness and then just give this a good mix here yum you can see that the shallots and the garlic with that little splash of lemon and the spinach could be so flavorful and we were seasoning throughout but you could give this a taste and adjust the salt and pepper again if you need all right perfect this looks really good now we're just going to set this aside until our pasta and our cream sauce are ready and then we'll fill the shells look at that while we're waiting for the pasta to cook i'm going to butter the dishes up so take a little butter you could use oil too and i'm just going to i'm just going to butter it a little bit hopefully that makes it a little bit easier to kind of get out but i mean you know who doesn't love some butter water's boiling now so throwing in the shells so i recommend setting a timer for your pasta but if you're like me i never set timers so there's another way that you can test the pasta to make sure that it's done it's a little tricky because it's super hot but if you take a spoon like this i'm just gonna grab one of the shells out here you can easily grab it and have a cutting board over here i'm just going to set it down and i'm just going to cut a little tiny bit off like that so i can give it a taste and it's still a little bit all dented it has a little bit of a bite to it so it's kind of what you prefer remember we're going to be baking it so it'll cook a little bit more in the oven especially with that sauce over it so i'm going to take it out already if you like it if you don't like it al dente if you like it a little bit more well done just give it a couple more minutes all right so you can see you can kind of see by the way it looks too you can see let's get that off the heat and i'm gonna bring it over pour out like just a little bit at a time once there's like a lot of steam give it a break because steam burns uh those are not fun if you've had them before now because we need these cool enough to handle to put the filling in i'm gonna flush it with some cold water right away so just throw some cold water on it like this to stop the cooking all right so give that a little shake here okay now here's the fun part we're gonna fill them um so i just set up a little station i like to set it up in the order that we're gonna place it so first we got a little shell and then we got our filling and you can just kind of feel it as so and then we're going to throw it right in there [Music] all right i got the parmesan cream sauce that i made the shelves are all stuff so i'm just gonna pour some like right over the top and then we're gonna add even more cheese we're gonna add a little mozzarella on top of that yum and then we're gonna throw it in the oven and don't be shy this dish is all about the cheesy cheese yeah this is gonna be awesome um because we can eat one for dinner and have others for the meal prep unless you're sharing which i don't recommend and so now i'm just gonna pop it in the oven until it gets nice and golden on top and then it'll be ready to enjoy or cool down if you're just meal prepping it now i'm gonna throw these babies in the oven so [Music] don't forget to like and subscribe because i release a new cooking video each week thanks for watching [Music]

Channel: Mint Personal Chef

Views: 1,602

Rating: 4.9200001 out of 5

Keywords: how to make stuffed shells, stuffed shells, ricotta stuffed shells, ricotta and spinach stuffed shells, baked stuffed shells, baked pasta recipes, vegetarian pasta recipes, easy pasta recipes, cheesy pasta, easy baked pasta recipe, parmesan cream sauce, how to make parmesan cream sauce, spinach and ricotta stuffed shells, spinach recipes, spinach pasta, stuffed shells with ricotta

Id: O400dDquwLE

Length: 9min 53sec (593 seconds)

Published: Tue Mar 09 2021