Havarti and Ricotta Stuffed Shells Recipe
Ingredients
- 15 oz ricotta cheese
- 1 Box Jumbo pasta shells
- 2 tablespoons olive oil
- 1 cup of shredded Arla® Havarti Cheese
- 1 teaspoon garlic powder
- ½ cup steamed spinach
- 1 Jar tomato sauce
- ¼ cup vegetable stock
- ¼ cup Parmesan cheese
- 2 teaspoons fresh cut parsley
Instructions
Instructions
- Cook shells according to package directions minus 2 minutes so that they are very al dente. Drain and set aside.
- In a medium bowl add the ricotta cheese and 2 TBSP olive oil. Using a hand mixer, whip the ricotta until light and fluffy - about 3 minutes.
- Stir in 1/2 C Havarti, steamed spinach, garlic powder, and salt and pepper.
- Pour the marinara sauce into the bottom of a cast iron skillet or 9X13 baking dish. Stir in the chicken/vegetable stock.
- Stuff the shells with about 2 TBSP of the ricotta havarti filling. Place the shells into the marinara sauce and kinda of wiggle them down into the sauce.
- Top with remaining havarti, parmesan, and chopped parsley. Bake at 375 for 30 minutes. Serve immediately.