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.
PASTA SHELLS WITH LENTILS AND SPINACH
This is a very filling vegetarian dish with a delightful variety of colors, textures and flavors. It is from "The One-Dish Vegetarian" cookbook. I prepared it for my husband and his cousin (who is a nutritionist) and they both liked it.
Provided by Prose
Categories Pasta Shells
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook lentils, carrot, and celery leaves in 1 quart water for 15-20 minutes or until lentils are almost tender. Drain the lentils, and reserve the cooking water.
- Meanwhile, heat olive oil in large skillet. Add onions and thyme, and sautee for 10-12 minutes.
- Add the lentils to the skillet along with 1 cup of the reserved broth. Squeeze excess moisture from the spinach before adding to the skillet. Season with salt and pepper to taste. Simmer over low heat while pasta cooks.
- Cook pasta according to package directions. Drain and toss with lentil sauce. Add more lentil broth if too dry. Add parsley and serve with grated Parmesan (or nutritional yeast) if desired.
Nutrition Facts : Calories 421.4, Fat 10.6, SaturatedFat 1.5, Sodium 442.4, Carbohydrate 71.5, Fiber 11.6, Sugar 3.6, Protein 16.6
PASTA WITH LENTILS
This Italian pasta with lentils is one of the best nourishing meals you can cook using a few cupboard essentials such as dried lentils and pasta. It's an easy yet delicious 1-pot recipe, healthy, vegan and amazingly GOOD.Note: chose US customary or metric/tap on servings to scale quantities!
Provided by Katia
Time 40m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
- Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
- Add lentils, cumin, tomato paste, broth, and pepper.
- Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
- Taste and adjust the seasoning according to your liking (see notes).*
- Add pasta, cook gently over medium heat until al dente. Stir frequently!
- If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
- Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!
Nutrition Facts : Carbohydrate 92 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 28 g, Sugar 8 g, Calories 513 kcal, ServingSize 1 serving
SPINACH-AND-GARLIC LENTILS
This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 9 cups
Number Of Ingredients 12
Steps:
- Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
- Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
- Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.
Nutrition Facts : Calories 260 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams
WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS
If you like, grate Parmesan cheese over the pasta just before serving, or offer grated cheese on the side.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain, and discard garlic clove and bay leaf; set the lentils aside.
- Bring a large pot of water to a boil. Add pasta; cook until al dente according to package instructions, about 7 minutes. Drain pasta, reserving 1 cup cooking liquid. Place pasta in a large bowl.
- Meanwhile, mince remaining garlic clove. In a large saute pan, heat oil over medium heat. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and salt; season with pepper.
- Add spinach and reserved cooking liquid to pan; toss to wilt spinach, about 2 minutes. Pour mixture over pasta, tossing to combine. Serve immediately.
Nutrition Facts : Calories 638 g, Fat 9 g, Fiber 11 g, Protein 29 g, Sodium 793 g
LENTILS AND SPINACH
This is my own adaptation of an Indian recipe. It doesn't look like much, but it is surprisingly yummy. Serve this for dinner over hot rice or a diced baked potato. Pair with carrots, cauliflower, or a fresh sliced tomato for a full meal.
Provided by bobawood
Categories 100+ Everyday Cooking Recipes Vegan
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so.
- Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils).
- Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 24 g, Fat 4.3 g, Fiber 10.4 g, Protein 9.7 g, SaturatedFat 0.5 g, Sodium 639.1 mg, Sugar 3.3 g
WHOLE-WHEAT PASTA WITH LENTILS, SPINACH, AND LEEKS
French green lentils, sometimes called lentilles du Puy, hold their shape well once cooked, making them particularly suited to salads and pasta dishes. Like other legumes, lentils are low in fat and are exceptional sources of folate, iron, and protein, plus other vitamins and minerals. Here, the lentils are combined with whole-wheat pasta shapes called chiocciole (snails), but you can substitute penne or any other short tubular shapes. If you like, grate or shave parmesan over the pasta just before serving.
Yield serves 6
Number Of Ingredients 9
Steps:
- In a saucepan, combine lentils, 1 garlic clove, and the bay leaf. Add enough cold water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until lentils are tender, 20 to 25 minutes. Drain lentils, and discard garlic clove and bay leaf.
- Bring a large pot of water to a boil. Cook pasta until al dente according to package instructions. Reserve 1 cup cooking liquid; drain pasta, and place in a large bowl.
- Meanwhile, mince remaining garlic clove. In a large sauté pan, heat oil over medium. Add minced garlic, leeks, and thyme; cook, stirring occasionally, until leeks are soft but not browned, about 5 minutes. Add cooked lentils and 1 1/2 teaspoons salt; season with pepper.
- Add spinach and reserved pasta cooking liquid to pan; cook, tossing to wilt spinach, about 2 minutes. Pour mixture over pasta, and toss to combine. Serve immediately, drizzled with olive oil, if desired.
- (Per Serving)
- Calories: 579
- Saturated Fat: .7g
- Unsaturated Fat: 4.1g
- Cholesterol: 0mg
- Carbohydrates: 106g
- Protein: 24.6g
- Sodium: 372mg
- Fiber: 19g
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