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Ricotta Stuffed Mussels with Cheese – Follow Us


Jumbo pasta shells are filled with creamy ricotta and topped with marinara and mozzarella cheese. this Ricotta-filled mussels A simple alert meal with family and freezer-friendly cuisine!

Stuffed mussels are a large winner in our house. The whole family loves them and always comes back for seconds. This version of ricotta is our favorite, but you can also make other fun variations like this cheesy Stuffed mussels. So delicious!

Mussels filled in ricotta white plates

My family loves this recipe! It is something that every one of my children will eat. Even my 2 year ancient mussel will eat the mussel afterwards.

This dish is classic and extremely pure comfort. Creamy, cheesy and delicious. Imagine a jumbo pasta crust filled with creamy ricotta and covered with marinara and cheese. So, will it be better than that?

I think it's great that it's very simple to prepare and can be made in less than 45 minutes. It is great for cooking in advance and also freezer-friendly.

Ricotta-filled mussels

How to make mussels stuffed with ricotta

Cook the pasta. Put the mussels in a saucepan with boiling water and let cook al dente for about 8 minutes. Drain and run under cold water.

combine. Pour a cup of marinara under the 9 × 13-inch pan. Mix the ricotta, parmesan, eggs, parsley, Italian spices, salt and pepper in a small bowl. Fill the mussels with a small cookie spoon with a ricotta mixture. Put the mussels in the pan and fill them with the remaining sauce and cheese.

cook. Cover with foil and bake at 350 ° C for 20 to 25 minutes. Remove the foil and cook for about 5 minutes until the cheese swells.

Ricotta filling bowls

Variations:

  • If you want to add some protein, with your favorite meat sauce or Bolognese sauce.
  • Would you like to make filled bowls of spinach ricotta? Add 1/2 cup of frozen spinach (thawed and squeezed) to the cheese mixture.
  • Put the flakes of pepper into the ricotta mixture for a small heat.

Mussels filled in ricotta white pan

What is served with stuffed mussels?

Progress + freeze

Do it in advance: Boil the pasta and assemble the dish according to the instructions. Cover with foil and put in the fridge for 1 day. When you're alert to cook, take it out of the fridge and abandon it at room temperature while the oven warms up. Then cook it according to the instructions.

Freezing Instructions: Prepare the plate with the freezer as indicated. Do not cook and wrap with foil instead. Then store it in the freezer. Bake in the frozen state for about 50 minutes or until the cheese bubbles.

Ricotta stuffed mussels in the pan

More cooked pasta dishes:

Course: main dish

Local cuisine: Italian

Keyword: Ricotta-filled mussels

Preparation time: 10th minute

Cooking time: 35 minute

Total time: 45 minute

Servings: 5

Calories: 410

Jumbo pasta shells are filled with creamy ricotta and topped with marinara and mozzarella cheese. These mussels filled with ricotta are a simple alert meal that is family and freezer-friendly!

  • 20th Jumbo pasta shells
  • 24th ounce Glass of marinara sauce
  • 15 ounce Ricotta cheese
  • 1/3 Cup Grated parmesan
  • 1 large egg
  • 3rd tablespoon freshly chopped parsley
  • 1 teaspoon Italian spice
  • 3/4 teaspoon kosher salt
  • 1.2 teaspoon ground black pepper
  • 1 Cup grated mozzarella
  • Boil a large saucepan. Add the pasta and cook for 8 minutes or until cooked. Drain the water and let it run with cold water.

  • Preheat the oven to 350 ° F. Spray the 9 × 13 "pan with non-stick spray. Then pour 1 cup of marinara under the bowl.

  • Mix the ricotta, parmesan, eggs, parsley, Italian spices, salt and pepper in a small bowl. Use a small cookie spoon or put the mixture in a zippered bag and cut off the lid. Then fill the bowls with about 1 1/2 tablespoons of cheese mixture.

  • Put the mussels in the pan. Then fill it with the remaining sauce and cheese. Let it cook for 20-25 minutes. Then uncover and return for another 5 minutes or until the cheese bubbles.

Freezer instructions: Prepare the pasta in a foil pan (or freezer). Do not cook and wrap with foil instead. Freeze for 50 minutes or cook hot and bubbly.

Servings: 4thShellfish | Calories: 410kcal | Carbohydrates: 35G | Protein: 24thG | Fat: 20thG | Saturated fat: 12thG | Cholesterol: 100mg | Sodium: 1392mg | Potassium: 662mg | Life: 3rdG | Sugar: 7G | Vitamin A: 1426II | Vitamin C: 13mg | Calcium: 402mg | Iron: 3rdmg

THIS RECIPE PIN

Spoon filled mussels

to meet Jamielyn Nye

Jamielyn Nye is the creative director and founder of Follow Us. He is also the author of Follow Us Recipes. If he doesn't make it in the kitchen, Jamielyn likes to hunt four small monkeys and sleep with his husband on the couch.


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