These Ricotta and Spinach Stuffed Shells are a delightful combination of creamy ricotta, fresh spinach, and hearty jumbo pasta shells baked in a flavorful tomato sauce. This dish is perfect for a comforting family dinner or a special gathering. Packed with protein and rich flavors, these stuffed shells offer a healthier twist with part-skim ricotta and bulgur, making it both nutritious and satisfying.
Ceviche Spring Rolls
Course: AppetizersCuisine: FusionServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
6 ounces black cod, skin removed, thinly sliced
1/2 cup fresh lime juice
Sea salt, to taste
1 head tender lettuce (such as Boston), leaves separated
1 mango, peeled and thinly sliced
1 avocado, thinly sliced
1 red bell pepper, seeded and julienned
1/2 cup fresh cilantro leaves
Directions
- Prepare the Ceviche: In a small bowl, toss the thinly sliced black cod with lime juice and a pinch of sea salt. Cover and refrigerate for 20-30 minutes, allowing the fish to "cook" in the lime juice until it turns opaque.
- Assemble the Spring Rolls: Lay out the separated lettuce leaves on a clean surface. Place a slice of marinated black cod on each leaf. Layer the fish with thin slices of mango, avocado, red bell pepper, and fresh cilantro leaves.
- Roll and Serve: Carefully fold the sides of the lettuce leaf over the filling and roll it up like a spring roll. Secure with a toothpick if needed. Arrange the rolls on a serving platter.
- Enjoy: Serve these Ceviche Spring Rolls immediately, drizzled with extra lime juice or your favorite dipping sauce on the side.
These Ricotta and Spinach Stuffed Shells are a comforting, cheesy delight that’s perfect for any occasion. The combination of creamy ricotta, fresh spinach, and rich tomato sauce creates a delicious balance of flavors that will leave everyone asking for seconds. Enjoy this easy-to-make dish as a weeknight meal or for a special family dinne
