CHICKEN & SPINACH STUFFED SHELLS
Make and share this Chicken & Spinach Stuffed Shells recipe from Food.com.
Provided by Smilyn
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook and drain pasta as directed on package. Rinse with cool water, drain.
- Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
- Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
- Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
- Bake uncovered until cheese is melted.
Nutrition Facts : Calories 5374.8, Fat 36.7, SaturatedFat 11.6, Cholesterol 92.6, Sodium 850.2, Carbohydrate 1040, Fiber 45.9, Sugar 35.9, Protein 199.3
RICOTTA, SPINACH & CHICKEN STUFFED PASTA SHELLS
I've found that food recipes for the masses just didn't suit as in our home, we like a lot more seasoning. However, with a daughter that is vegetarian, I adapted this by just eliminating the chicken. It still is a tasty dish to take to events away. Sometimes it is difficult to buy the very large pasta shells, but I have found them at various fruit & veggie barns. My favourite shell is Conchiglioni 87/b by Divella.
Provided by Mooloolaba Denise
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).
- Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.
- Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).
- Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.
- Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.
- Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.
- Bake covered for about 1 hour and scatter torn basil leaves on top to serve.
Nutrition Facts : Calories 885, Fat 25.5, SaturatedFat 12.7, Cholesterol 136.6, Sodium 1841.6, Carbohydrate 86.9, Fiber 6.3, Sugar 18.1, Protein 75.4
SPINACH AND MUSHROOM STUFFED SHELLS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
- In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.
RICOTTA AND SPINACH STUFFED PASTA SHELLS
Make and share this Ricotta and Spinach Stuffed Pasta Shells recipe from Food.com.
Provided by Terese
Categories Pasta Shells
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
- Cool slightly.
- Preheat oven to moderate.
- Boil, steam or microwave spinach until just wilted; drain.
- Chop spinach finely, squeeze out excess liquid.
- Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
- Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
- Place pasta shells in dish; sprinkle with parmesan.
- Bake, covered, in moderate oven about 1 hour or until pasta is tender.
CHICKEN- AND SPINACH-STUFFED SHELLS
Enjoy these cheesy pasta shells stuffed with chicken and spinach - perfect for Italian dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
- Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
- Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
- Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 570, Carbohydrate 48 g, Cholesterol 120 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 12 g, TransFat 1/2 g
CHICKEN-RICOTTA STUFFED SHELLS
"My husband and I don't care for tomato-based sauces, so I came up with this variation on stuffed shells," says Amy Hixon of Ringgold, Georgia. "It tastes like a chicken alfredo, and we really enjoy it."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray. , In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.
Nutrition Facts : Calories 499 calories, Fat 26g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 618mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 1g fiber), Protein 35g protein.
BAKED PASTA SHELLS STUFFED WITH SPINACH AND RICOTTA
Make and share this Baked Pasta Shells Stuffed With Spinach and Ricotta recipe from Food.com.
Provided by Brookelynne26
Categories Pasta Shells
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 541.2, Fat 20.5, SaturatedFat 9.3, Cholesterol 92.9, Sodium 409.7, Carbohydrate 65, Fiber 7.2, Sugar 11, Protein 27.4
SPINACH RICOTTA-STUFFED CHICKEN BREASTS
This is an adopted recipe originally posted by MeanChef. I have left it unchanged it is just as he originally posted it. When I discovered this wonderful recipe online, I hadn't yet discovered Zaar. It was months later I found Recipezaar and nearly a year later when I realized our favourite stuffed chicken breasts, that we often serve at dinner parties, was in fact a Zaar recipe. When I reviewed this in April '04 I mentioned that I often like to serve it with fresh tomato and basil sauce.
Provided by Ninna
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375ºF (190ºC).
- Stuffing: In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened.
- Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates.
- Let cool completely.
- In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.
- Using sharp knife, bone chicken, leaving skin attached.
- Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side.
- Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly.
- Tuck ends of skin and meat underneath.
- Place on greased rack in foil-lined pan.
- Brush with butter.
- Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
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