SPINACH AND RICOTTA STUFFED SHELLS
Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!
Provided by Kelley Simmons
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
- Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
- Add the spinach and cook until wilted, about 2 minutes.
- Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
- Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
- Stuff shells with the spinach cheese mixture and place in the baking dish.
- Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
- Serve immediately with basil and parmesan cheese, if desired.
Nutrition Facts : Calories 419 kcal, Carbohydrate 30 g, Protein 25 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1242 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SPINACH RICOTTA STUFFED SHELLS WITH MEAT SAUCE
Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!
Provided by Gina
Categories Dinner
Time 1h25m
Number Of Ingredients 13
Steps:
- Boil water and cook shells according to package directions, make sure to make them al dente.
- Meanwhile, saute onions and garlic in oil.
- Add turkey and salt and brown until cooked, breaking up in small pieces.
- Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes.
- Preheat oven to 375°.
- In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
- Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
- Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
- Serve with additional sauce on top.
Nutrition Facts : ServingSize 3 stuffed shells, Calories 360.9 kcal, Carbohydrate 34.3 g, Protein 28.4 g, Fat 12.8 g, SaturatedFat 3.7 g, Cholesterol 72.5 mg, Sodium 375 mg, Fiber 3.3 g, Sugar 0.5 g
LOW CALORIE SPINACH & RICOTTA STUFFED SHELLS RECIPE - (4.2/5)
Provided by á-10469
Number Of Ingredients 12
Steps:
- Cook shells according to package directions; rinse under cold water, drain and pat dry. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook until browned, about 5 minutes. Add tomatoes, sugar and season with salt and pepper to taste. Let simmer until sauce is slightly thickened, about 10 minutes. Set aside. Preheat the oven to 375 degrees. Coat a 9 x 9 inch baking dish with cooking spray. Combine spinach, both cheeses, egg white and 1/4 teaspoon of each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish and mix. Stuff each shell with 1 heaping tablespoon and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let sit 5 to 10 minutes before serving.
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you're ready for dinner.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h
Yield About 40 shells, serving 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
- Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
- Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 14 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 0 grams
RICOTTA AND SPINACH-STUFFED PASTA SHELLS
Make and share this Ricotta and Spinach-Stuffed Pasta Shells recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Sauce--drain the tomatoes, reserving half of their juices.
- In a saucepan, combine the tomatoes, reserved juices, the carrot, and onion.
- Bring to a boil over med-high heat, decrease heat to med-low, partially cover, and cook, stirring occasionally, for 45 minutes.
- Remove from the heat, stir in the basil, and let cool slightly.
- Pass the mixture through a food mill or a medium-mesh sieve back into the pan.
- Stir in the oil, season with salt and pepper, and set aside.
- Meanwhile, make the filling--bring a pot of water to a boil and add the spinach and 1/4 tsp salt.
- Cook just until tender, about 2 minutes.
- Using a slotted spoon, transfer the spinach to a colander to drain.
- Reserve the cooking water in the pot.
- Squeeze out excess moisture from the spinach, then finely chop.
- Add the ricotta to a bowl and stir in the egg until smooth.
- Add the spinach, 1/2 cup Parmesan, the nutmeg, 1/4 tsp salt and a few grindings of pepper and mix well.
- Add water to the reserved spinach water in the pot to total 5 quarts and bring to a rapid boil.
- Add 2 Tbsp salt and the pasta shells to the boiling water, stir well, and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions.
- Drain, rinse with cold water, drain again, and set aside.
- Preheat the oven to 375°.
- Smear the bottom of a 13 x 9 inch baking dish with 2-3 Tbsp sauce.
- Using a teaspoon, stuff the shells with the filling.
- They should be generously filled but not so stuffed that they are wide open.
- Place the stuffed shells, side by side and open side up, in the prepared dish.
- Drizzle with the remaining sauce and sprinkle with 1/4 cup Parmesan cheese.
- Cover with foil and bake until the sauce is bubbling, about 25 minutes.
- Let stand for 10 minutes before serving.
Nutrition Facts : Calories 546.8, Fat 28.7, SaturatedFat 15.2, Cholesterol 115.2, Sodium 597.3, Carbohydrate 43.5, Fiber 5, Sugar 5.8, Protein 30.9
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