Set aside to cool. To spinach, add minced garlic, red pepper flakes, ricotta cheese, Parmesan and mozzarella. Stir to combine, then add the beaten egg and stir again to combine until well blended.

Note: The sauce recipe makes about 3 1/2 cups, about the same amount as a 26-ounce jar of spaghetti sauce. If you want to avoid dairy, just sub crumbled tofu for the ricotta and nondairy ...

For the filling, you're going to blanch a pound of salad spinach, and it's OK if you buy the 10-ounce container and add another 5 ounce container. That's 1 ounce shy but there's no trim or waste.

Ingredients 12 oz. pkg. Jumbo Shells 3 Tbsp. olive oil, divided 3 tsp. minced garlic ½ cup diced onion 4 cups baby spinach 1 (14 oz.) can artichokes in water, drained 1 (9 oz.) container ricotta ...

Fill a large bowl with ice water and set next to stove. Blanch the spinach in batches for 15 to 20 seconds, until just wilted, and, using tongs, transfer to the ice water. Then drain.

Set aside to cool. To spinach, add minced garlic, red pepper flakes, ricotta cheese, Parmesan and mozzarella. Stir to combine, then add the beaten egg and stir again to combine until well blended.

In a large bowl, combine spinach, ¼ cup cheese blend and next 9 ingredients (egg substitute, tofu, ricotta, parsley, marjoram, basil, oregano, pepper and salt).

Shell Stuffing Ingredients 10 jumbo pasta shells, cooked al denté 1/2 cup, jumbo lump crab meat, quick steamed 1/2 cup, shrimp, finely chopped and quick steamed 1/2 cup, diver scallops, finely ...

20-25 jumbo pasta shells 15 ounces, artichoke hearts, chopped (canned, jarred, or fresh) 5 ounces, package fresh spinach, chopped 4 ounces, mushrooms, diced 1 leek, diced 3 garlic cloves 15 ounces ...

Jumbo shells stuffed with spinach and mozzarella and ricotta cheeses sit in a bed of marinara sauce. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) By Gretchen McKay March 16, 2021 at 3:10 p.m.

Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna ...