Video Description

Today we're making Stuffed Shells with Spinach and Ricotta in an easy tomato sauce. This is the perfect holiday dish! SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ PRODUCTS USED (This is an affiliate link) Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Sectioned Wood Salt Box: https://amzn.to/46bSWqJ Le Creuset Baking Dish: https://amzn.to/4g9wp26 12 Quart Pasta Pot: https://amzn.to/385P3qK Pyrex Mixing Bowl Set: https://amzn.to/4eOS0eU Pasta Spider: https://amzn.to/3e4RIEB Baking Sheet and Wire Rack: https://amzn.to/3rpVMmE Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/stuffed-shells-ricotta-spinach/ FOR THE SAUCE 1/4 cup (60ml) extra virgin olive oil 6 cloves garlic sliced 1/2 teaspoon crushed hot red pepper flakes 3 tablespoons (45g) tomato paste 1/2 cup (120ml) water 3 28-ounce can plum tomatoes hand crushed or blender pulsed salt and pepper to taste 10 large basil leaves hand torn FOR THE RICOTTA MIXTURE AND SHELLS 1 pound (454g) jumbo shells about 40 shells 1 1/2 pounds (680g) whole milk ricotta drained 3 cups (340g) shredded whole milk mozzarella cheese 1/2 cup minced flat-leaf Italian parsley 1 pound (454g) baby spinach blanched, water squeezed out, and chopped 3/4 cup (68g) grated Pecorino Romano 2 large eggs beaten 1/2 teaspoon garlic powder VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.