How I Make The Best Saucy Cheesy Stuffed Shells

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!):   / sipandfeast   FOLLOW US ON INSTAGRAM:   / 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-s... 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.