Baked Pasta Shells With Ricotta Real Simple Food

STUFFED SHELLS III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
• Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

PASTA WITH RICOTTA RECIPE

Steps:

• Bring a large pot of water to a boil. Salt generously and boil spaghetti until al dente.
• Meanwhile, place ricotta in a medium sized bowl. Scoop as much pasta water as needed to create a smooth, creamy sauce. I add about 1 cup. Add salt to taste if necessary.
• Scoop the cooked spaghetti directly into 4 pasta bowls using a spaghetti scooper.
• Divide the ricotta mixture among the bowls. Stir the ricotta into the spaghetti and serve immediately.

SPINACH AND RICOTTA-STUFFED SHELLS

Steps:

• Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.
• Spread the marinara sauce in the bottom of a large broilerproof baking dish.
• In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.
• Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
• Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

BAKED STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F. Coat the inside of a large oval or 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
• Bring a large pot of water to a boil and salt generously. Cook pasta in water for 9 minutes. Drain pasta and set aside.
• In a large skillet, cook Italian sausage over medium heat until browned, about 8 minutes. Break up the meat as it cooks. Add onion and cook for another 4 minutes until onions have softened.
• Drain grease from skillet. Pout 1 jar or marinara into the skillet and stir to combine. Pour meat sauce into the bottom of the baking dish. Spread out into an even layer.
• In a medium mixing bowl, stir together ricotta, 1/2 cup Parmesan cheese, Romano cheese, 1 cup mozzarella cheese, garlic, egg, salt, pepper, basil, and parsley.
• Fill cooled pasta shells with ricotta mixture. Place in the dish over meat sauce, open side facing down. This will keep the cheese inside and the edges won't get hard.
• Spoon the remaining marinara sauce all over the shells.
• In a bowl, mix together the remaining 1 cup mozzarella and 1/2 cup parmesan. Sprinkle evenly over shells.
• Bake for 40 minutes or until cheese is melted and edges are bubbly. Remove from oven and serve warm.

CLASSIC BAKED PENNE PASTA WITH RICOTTA

Steps:

• Bring a large pot of salted water to a boil. Add penne and cook for 8 to 10 minutes or until al dente; drain and set aside in a large bowl. Add the egg, ricotta cheese, mozzarella cheese, 1/4 cup chopped parsley and 2/3 of the sauce. Mix until combined.
• Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish and spoon in penne mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
• Bake in preheated oven for 30 minutes; let stand for 15 minutes and sprinkle with parsley before serving.

BAKED PASTA SHELLS STUFFED WITH SPINACH AND RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• In a very large saucepan, gently fry the garlic and onion in the oil for about 5-10 minutes until translucent. Add the tomato purée and refill the cans with water about three-quarters full, giving them a shake to mop up any tomato. This will give you about 4 1/2 cups water. Add it to the pan. Bring the sauce to the boil and then partially cover and simmer for about 25 minutes.
• Soak the fresh spinach in the sink to get rid of any mud, drain, and then cook in just the water that's still clinging to the leaves until it has wilted down and cooked through, then drain well and chop roughly (you can just go at it with scissors while it's sitting in the colander). If you're using frozen chopped spinach, make sure - once it's thawed - that you've pressed out every last bit or water; you can.
• Empty the ricotta into a bowl, add the eggs and then grate in about 3 ounces (6 tablespoons) of the Parmesan. Add the spinach when it is cool, squeezing out (again) any excess water with your hands, then stir everything together and season it well with the nutmeg and salt and pepper.
• Cook the pasta shells in a large pan of water, for about 5 minutes once they have come back to the boil, then drain and leave them to get cool enough for you to stuff them without burning your fingers. Tip the shells into a dish, of approximately 15 x 13 inches, so that they lie in a single layer, then fill each shell with a heaped teaspoon of the spinach and ricotta filling. Ladle the tomato sauce over the pasta, and grate over the remaining Parmesan.
• Bake for about 20 - 30 minutes, by which time the pasta will be tender and the light tomato sauce hot and bubbling. Remove from the oven and let stand for a while to cool down slightly before serving.

BAKED PASTA SHELLS WITH RICOTTA-REAL SIMPLE

Steps:

• Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
• Preheat oven to 375°F.
• Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
• Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
• Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
• Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
• Pour the rest of the sauce over the shells.
• Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
• Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
• Let stand for 5 minutes before serving.

SPINACH AND RICOTTA STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
• In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
• Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

STUFFED SHELLS

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook for half the cooking time on the package; make sure not to overcook. Drain and rinse in cool water. Set aside.
• In a bowl, mix together the ricotta, Romano, parsley, basil, egg, some salt and pepper and half of the Parmesan. Stir until combined.
• To assemble, coat the bottom of a baking dish with some sauce. Fill each half-cooked shell with the cheese mixture and place face-down on the sauce. Repeat with the shells until the cheese mixture is gone. Top the shells with the remaining sauce. Sprinkle on the mozzarella and extra Parmesan.
• Bake until hot and bubbly, 25 minutes. Serve with crusty French bread.

PASTA SHELLS WITH PROSCIUTTO, RICOTTA AND MUSHROOMS

Steps:

• Preheat oven to 350°F. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain.
• Meanwhile, melt butter in heavy large skillet over medium-high heat. Add chopped prosciutto and shallots and cook until shallots are translucent, stirring frequently, about 4 minutes. Add chopped mushrooms and cook until tender and juices evaporate, about 8 minutes. Remove from heat. Stir in ricotta, basil and parsley. Season to taste with salt and pepper.
• Pour marinara sauce into bottom of 8x8-inch baking dish. Spoon 1 rounded tablespoon mushroom mixture into each pasta shell. Place in prepared dish. Top with grated Parmesan. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through, about 20 minutes. Transfer shells to plates. Spoon sauce over and serve.

32 EASY RICOTTA CHEESE RECIPES TO TRY

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!