SPINACH & RICOTTA PASTA BAKE
Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!
Provided by Nagi | RecipeTin Eats
Categories Pasta
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
- Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
SPINACH & RICOTTA CANNELLONI
An impressive yet simple pasta dish that kids can help you cook.
Provided by Laura Fyfe
Categories Mains Jamie Magazine Dinner Party Italian Spinach Pasta bake
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
- Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
- Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
- Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
- Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
- Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
- Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
- Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
Nutrition Facts : Calories 348 calories, Fat 18.7 g fat, SaturatedFat 9.7 g saturated fat, Protein 19.7 g protein, Carbohydrate 27.5 g carbohydrate, Sugar 8.3 g sugar, Sodium 1.7 g salt, Fiber 2.7 g fibre
SPINACH AND RICOTTA PASTA BAKE RECIPE
This Spinach and Ricotta Pasta Bake is SO easy to make. Full of delicious cheese flavours and on the table in under 30 minutes with NO sauce making.
Provided by Sarah Barnes
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 220C.
- Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
- Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
- Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
- When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
- Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
- Top with the tomato mixture and the remaining mozzarella cheese.
- Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
- Sprinkle with fresh basil and serve.
Nutrition Facts : Calories 761 kcal, Carbohydrate 77 g, Protein 41 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 90 mg, Sodium 985 mg, Fiber 9 g, Sugar 17 g, ServingSize 1 serving
SPINACH AND RICOTTA CHEESE SAUCE FOR PASTA
This is lovely served on any pasta. I think it originally came from an old WW Pasta Cookbook, so it's fairly low in calories and it's so simple that even my boyfriend cooks it. It makes quite a 'dry' pasta sauce.
Provided by -Sylvie-
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
- Add the thyme, garlic (if using) and spinach.
- Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
- Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
- Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
- Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.
Nutrition Facts : Calories 124.8, Fat 8.2, SaturatedFat 3, Cholesterol 15.3, Sodium 124.8, Carbohydrate 7.7, Fiber 3.3, Sugar 1.6, Protein 7.7
LEMON RICOTTA PASTA & SPINACH
This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.
Provided by Katia
Categories pasta
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
- In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
- Stir until well combined, taste and make sure you're happy with the seasoning.
- In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
- After 1 minute, drain and return pasta and spinach to the same pot.
- Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
- Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!
Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
RICOTTA AND SPINACH FILLING FOR FRESH PASTA
Use this ricotta cheese and spinach filling for ravioli, tortellini, and other filled kinds of pasta. A variation is given for a spinach and pancetta filling.
Provided by Peggy Trowbridge Filippone
Categories Entree Dinner Ingredient
Time 20m
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Set a fine-mesh strainer lined with cheesecloth or a couple of paper towels over a bowl. Add the ricotta and allow it to strain out excess liquid for 5 to 10 minutes as you continue with the prep.
- Boil a large saucepan of salted water . Plunge the spinach in to blanch it, then remove it 30 seconds later.
- Drain and cool the spinach under cold running water to stop the cooking.
- Finely chop the drained spinach.
- In a medium bowl, combine the chopped spinach with ricotta cheese, egg, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
Nutrition Facts : Calories 100 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, Sodium 286 mg, Sugar 0 g, Fat 7 g, ServingSize 2 1/2 cups filling (50 portions), UnsaturatedFat 0 g
SPINACH AND RICOTTA STUFFED PASTA
Comfort food that's ideal for a vegetarian family meal or sharing with friends. More more pasta recipes visit Goodhousekeeping.co.uk
Categories easy pasta recipe easy recipes recipe pasta bake vegetarian recipe
Time 1h55m
Yield 4
Number Of Ingredients 16
Steps:
- Start by making up the tomato sauce, preheat oven to 200°C (180°C fan) mark 6. Toss together onion, garlic, celery, fresh tomatoes with olive oil and plenty of seasoning in a large roasting tray, and roast for 30min.
- Scrape the roasted vegetables into a blender and whiz until smooth. Transfer to a large saucepan and mix together with chopped tomatoes, balsamic vinegar, sugar and most of the basil. Bring to the boil, turn down and simmer for 15min.
- Meanwhile, bring a large pan of lightly salted water to the boil; cook the pasta for 5-7min until al dente. Drain and rinse with cold water to cool. Put the spinach in a large colander and pour over a kettle full of just boiled water. Leave until cool enough to handle. Lifting up handfuls at a time, firmly squeeze out any liquid from the wilted spinach. Chop the spinach and transfer to a large bowl.
- Stir the ricotta, Philadelphia, egg, nutmeg and half of the Parmesan into the spinach; season to taste.
- Pour the tomato sauce into a shallow 2.3 litre (4 pint) ovenproof dish. Divide the cheese mixture among the cooled pasta shells, being careful not to break them. Lay them, in a single layer, into the tomato sauce. Dust with remaining cheese.
- Cover with foil and return to oven; cook for 30min, covered, before removing foil and cooking for a further 15min. Like this? You'll love... Ricotta and sweetcorn fritters How to make tortellini video The best slow cooker recipes
Nutrition Facts : Calories 600 calories
SPINACH AND RICOTTA PASTA BAKE
This is very simple and tasty. It is great for mid week meals. For the tomato sauce you can substitute for your favorite pasta sauce. These can be made in small bowls for individual servings.
Provided by Pie Queen
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
- Combine the cooked pasta with spinach, ricotta and nutmeg.
- Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.
Nutrition Facts : Calories 432.2, Fat 13.7, SaturatedFat 8.1, Cholesterol 47, Sodium 421.6, Carbohydrate 57.4, Fiber 6.3, Sugar 6.8, Protein 22
ONE-POT SPINACH, TOMATO, AND RICOTTA PASTA
Quick and easy one-pot ricotta pasta.
Provided by Terri
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Combine tomatoes, spinach, broth, water, and garlic in a large pot or Dutch oven. Cover and cook until the broth comes to a simmer, about 5 minutes.
- Uncover and add the pasta. Stir pasta until it softens and is submerged in the liquid. Continue to cook, stirring frequently, until the pasta is tender and has absorbed most of the liquid, about 10 minutes.
- Stir in ricotta cheese and season with salt and pepper. Stir and allow ricotta cheese to heat through. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 55.3 g, Cholesterol 19.8 mg, Fat 7.1 g, Fiber 5.3 g, Protein 18.8 g, SaturatedFat 3.5 g, Sodium 614.8 mg, Sugar 6.4 g
SPINACH AND RICOTTA RAVIOLI
This homemade spinach and ricotta ravioli recipe is the perfect way to WOW your household at dinner. These pillows of yumminess are so good with your favorite pasta sauce.
Provided by Maria Koutsogiannis
Categories Vegan Meals Vegetarian
Time 1h20m
Number Of Ingredients 18
Steps:
- In a medium-sized bowl, stir together flours and salt. Make a well in the middle of the bowl by pushing the flour towards the sides.
- Pour lukewarm water and olive oil into the well. Mix with a wooden spoon until just combined.
- Transfer to a lightly floured surface and knead for about 5 minutes to make a soft and smooth dough. Add more water if the dough is too dry OR add more flour if the dough is too sticky.
- Form the dough into a ball and cover in plastic wrap.
Nutrition Facts : ServingSize 8, Calories 462 kcal, Sugar 0.5 g, Sodium 529.6 mg, Fat 15.4 g, SaturatedFat 5.7 g, Carbohydrate 62.3 g, Fiber 3.7 g, Protein 18.1 g, Cholesterol 46.3 mg, UnsaturatedFat 1.5 g
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 WITH SPINACH AND RICOTTA CHEESE RECIPE
Change up your day with our Pasta with Spinach and Ricotta Cheese Recipe. This Pasta with Spinach and Ricotta Cheese Recipe is just what they want.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 10 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
- Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
- Drain pasta. Add to spinach mixture; mix lightly.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
SPINACH AND RICOTTA PASTA RECIPE
A great Italian-style supper that you're family will love - creamy and good for you!
Provided by GoodtoKnow
Yield Serves: 4
Number Of Ingredients 6
Steps:
- Preheat oven to 190°C/170°C fan/gas 5. Put spinach in a dry non-stick frying pan and stir-fry until it wilts. Turn into a colander and press with the back of a spoon to remove any excess water. Chop roughly.
- Mix spinach with ricotta and two thirds of Cheshire cheese. Season and stuff into the tubes. With the oil, grease a shallow ovenproof dish or four individual dishes big enough to hold a single layer of cannelloni.
- Put cannelloni in dishes and cover with sauce. Sprinkle on the remaining cheese, cover with foil and bake for 25 mins, removing foil for last 5 mins.
Nutrition Facts : @context https, Calories 440 Kcal, Fat 23 g, SaturatedFat 11g g
SPINACH AND RICOTTA PASTA BAKE
Steps:
- Preheat an oven to 180 degrees Celsius
- In a pot of salted, boiling water, cook the pasta until al dente (this should take 12-15 minutes).
- While the pasta is cooking, fill another saucepan with water and bring to the boil.
- Once boiling, add the spinach leaves and cook for 3-5 minutes, until the spinach is wilted.
- Remove the spinach from the water, drain excess water from the spinach, chop into pieces and set aside.
- Place the pasta, spinach, ricotta, nutmeg, cracked pepper and sea salt (to taste) in a large mixing bowl or deep baking dish.
- Toss to combine all the ingredients, and top with the grated cheddar cheese.
- Bake in the oven for 15 minutes, until the cheese is melted and golden brown on top.
- Serve immediately.
LOW-FAT SPINACH AND RICOTTA PASTA
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
- Add spinach and basil to the skillet and stir until wilted.
- Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
- Drain pasta, reserving 1/4 cup or so of the cooking water.
- Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
- Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.
Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 13 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
More about "spinach and ricotta pasta food"
SPINACH AND RICOTTA ROTOLO (ITALIAN LASAGNA ROLL UPS ...
From recipetineats.com
5/5 (49)Total Time 1 hr 15 minsCategory MainsCalories 553 per serving
SPINACH AND RICOTTA PASTA - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
5/5 (4)Calories 334 per servingCategory Main Course
- Cook the pasta according to the package instructions. Drain and reserve one cup of the pasta water.
- Melt the butter in a large skillet set over medium heat. Add the garlic and spinach and cook for 1 minute, until fragrant. Stir in the ricotta and cook for 1 minute.
- Add the cooked pasta and 1/4 cup of the reserved pasta water. Cook for 2 to 3 minutes, stirring frequently, until combined. Add up to an additional 1/4 cup of the pasta water to loosen the sauce, as desired.
- Stir in the Parmesan, nutmeg, salt and pepper, to taste. Serve with additional Parmesan, if desired. Enjoy!
ONE-POT PASTA WITH SPINACH AND RICOTTA RECIPE - TODAY
From today.com
3.7/5 (295)Total Time 25 minsCategory Entrées
- 1. Put 2 tablespoons of the butter in a large pot over medium heat. When it is hot, add the onion and cook, stirring occasionally, until it softens, about 3 minutes. Add the pasta, raise the heat a bit, and cook, stirring constantly, until it's glossy and smells toasty, about a minute. Add a little salt and pepper, then the wine, and stir.
- 2. Let the liquid bubble away. Begin to add water, 1/2 cup at a time, stirring after each addition. When the liquid is just about absorbed, add more. The noodles should be neither soupy nor dry. Keep the heat at medium to medium-high, stir frequently, and repeat as necessary.
- 3. Begin tasting the pasta 10 minutes after you added it. When the pasta is just getting tender but still is too firm to eat, add the spinach and ricotta. (It could take as long as 15 minutes to reach this stage.) When the pasta is ready and the spinach softens, stir in the remaining butter and the Parmesan, adding a little more water if necessary to coat the noodles in sauce. Taste and adjust the seasoning. Serve right away, passing more Parmesan at the table.
SPAGHETTI WITH SPINACH AND RICOTTA RECIPE - FOOD & WINE
From foodandwine.com
Servings 4Total Time 30 minsCategory Spaghetti
- Heat the olive oil in a large skillet over moderately high heat. Add the onion and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the red pepper flakes, then add the spinach and cook, stirring, until just wilted, about 3 minutes. Add the ricotta and lemon zest and season with salt and pepper. Keep warm over very low heat.
- Meanwhile, cook the spaghetti in a large pot of boiling well-salted water until al dente. Set aside 1 cup of the pasta cooking water, and then drain the spaghetti well. Add the spaghetti to the skillet and toss to coat, adding some of the pasta cooking water to loosen the sauce as needed. Serve immediately.
SPINACH AND RICOTTA PAPPARDELLE RECIPE - FOOD & WINE
From foodandwine.com
3/5 Total Time 30 minsServings 4
- In a large pot of boiling salted water, cook the pappardelle pasta until al dente. Drain the pappardelle thoroughly, reserving 1 cup of the pasta cooking water.
- Meanwhile, in a large deep skillet, heat the olive oil. Add the scallions and sage and cook over high heat until lightly browned, 2 to 3 minutes. Add the spinach in large handfuls and cook, stirring, until wilted. Add the pasta, butter and ricotta and toss. Add 3/4 cup of the reserved pasta cooking water and the Parmigiano and season generously with salt and pepper. Cook over moderately low heat, tossing, until the sauce is thick and creamy, adding more of the pasta water as needed. Transfer the pappardelle to bowls and serve right away, with grated Parmigiano.
RICOTTA AND SPINACH PASTA BAKE RECIPE : SBS FOOD
From sbs.com.au
3.6/5 (38)Servings 2Cuisine AustralianCategory Main
SALMON, SPINACH AND RICOTTA CHEESE PASTA - NORDIC FOOD ...
From nordicfoodliving.com
Reviews 3Category DinnerServings 1Estimated Reading Time 2 mins
SPINACH AND RICOTTA PASTA BAKE - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (18)Category DinnerCuisine ItalianCalories 399 per serving
- Heat 1 tbsp of olive oil in a saucepan. Add the onion and celery and saute until springy, about 5 minutes. Add 2 minced cloves of garlic and 1/2 a tbsp of dried oregano to the pan then cook for another minute. Pour in the bottle of passata. Pour half a cup of water into the passata jar, put the lid back on tightly, shake the bottle then pour that into the saucepan too.Add 1/2 a tbsp of balsamic vinegar to the sauce along with 2 or 3 sprigs of thyme and 1 dried bay leaf. Stir the sauce and season with salt and pepper. Bring the sauce to the boil then reduce to a simmer and leave to simmer, stirring often. Let the reduce until it is thick so it coats the back of a wooden spoon.
- Preheat the oven to 356F/ 180CBring a large pan of salted water to the boil. Cook the pasta according to the packet instructions and until the pasta is almost al dente.
RICOTTA AND SPINACH PASTA WITH CHICKEN - EMILY BITES
From emilybites.com
5/5 (8)Total Time 30 minsCategory Main CourseCalories 354 per serving
- Fill a large pot with water and bring it to a boil. Cook the linguine according to package instructions and drain.
- While waiting for the water to boil, season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of black pepper, and the ¼ teaspoon of garlic powder. Drizzle one tablespoon of the oil into a large sauté pan and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned, 6-8 minutes. Remove the chicken to a side plate and cover with aluminum foil to keep warm.
- Add the remaining tablespoon of oil to the sauté pan and bring over medium-low heat. Add the garlic and cook for a minute until fragrant and starting to turn golden. Add the spinach a few handfuls at a time, stirring until it wilts and adding more until it’s all wilted (about 4 minutes). Add the remaining ¼ teaspoon of salt and stir.
- Add the half-and-half to the pan and increase to medium heat to bring to a simmer. Cook for another two minutes until the cream thickens slightly. Stir in the nutmeg, crushed red pepper, and remaining 1/8 teaspoon of black pepper. Add the cooked and drained pasta into the sauté pan and stir together with the spinach and sauce.
EASY SPINACH RICOTTA PASTA, 30 MINUTE MEAL - FEEDING YOUR FAM
From feedingyourfam.com
4/5 (5)Total Time 30 minsCategory DinnerCalories 320 per serving
- Prepare rigatoni according to package directions. Cook until al dente, reserving 1 cup of pasta water.
- In a mixing bowl combine Ricotta cheese and egg. Stir to combine the egg and the cheese. Add in the Spinach and season with salt and pepper.
- Fold prepared noodles into the cheese mixture adding pasta water as needed to loosen up the cheese. Add in 3/4 cup of the Mozzarella cheese.
EASY SPINACH RICOTTA PASTA RECIPE - BUDGET BYTES
From budgetbytes.com
3.8/5 (70)Total Time 30 minsServings 4Calories 404 per serving
- Bring a large pot of water to a boil and then add the pasta. Let the pasta boil until al dente, then drain in a colander. Reserve about 1/2 cup of the pasta cooking water to help loosen the sauce later if needed.
- While the pasta is boiling, prepare the ricotta sauce. Mince the garlic and add it to a large skillet with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant (but not browned). Add the milk and ricotta, then stir until relatively smooth (the ricotta may be slightly grainy). Allow the sauce to heat through and come to a low simmer. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon (3-5 minutes), season with salt and pepper.
- Squeeze the thawed spinach to remove as much excess water as possible (squeeze it in your fist), then add it to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Taste and adjust salt or pepper if needed. Turn the heat off.
SPINACH RICOTTA PASTA CASSEROLE - CALL ME PMC
From callmepmc.com
4.7/5 (17)Category Side DishCuisine American/SouthernCalories 342 per serving
- Prepare pasta according to package instructions. Cook until al dente. Reserve 1 cup of pasta water.
- In a mixing bowl stir together the Ricotta cheese and egg. Add in the Spinach and season with salt and pepper.
- Fold in the cooked pasta to the cheese mixture. Add pasta water a little at a time if needed to loosen up the cheese. Add 3/4 cup of the Mozzarella cheese.
PASTA WITH SPINACH, ARTICHOKES AND RICOTTA ... - RECIPES
From recipes.net
Cuisine AmericanCategory PastaServings 4Total Time 30 mins
- In a small skillet over medium heat, heat 1 tablespoon of the oil. Add the breadcrumbs and chopped almonds, and cook, stirring, for 2 to 3 minutes, or until brown and crisp. Add salt to taste. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Scoop out and set aside 1 cup of the pasta cooking water. Drain the pasta in a colander.
- While the pasta cooks, cook the artichokes. In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil. Add the garlic and cook, stirring, for 30 seconds.
- Add the artichokes and stir and cook for 3 to 4 minutes, or until lightly browned. Stir in the spinach and cook for another 30 seconds, or until it has wilted very slightly. Stir in the lemon zest and salt. Taste and add additional salt if needed.
SPINACH RICOTTA PASTA - STEPHANIE KAY NUTRITION
From kaynutrition.com
4.7/5 (7)Total Time 15 minsCategory MainCalories 545 per serving
- Bring a large pot of well-salted water to a boil. Add pasta and cook according to package directions. Once cooked, drain pasta, reserve a 1 cup of the pasta water, and set aside.
- In a large pan on medium heat, warm the butter and olive oil. Once warm, add the shallot and garlic clove and cook for 2-3 minutes until tender.
- Add spinach, a splash of pasta water, and stir to combine with the onion and garlic mixture until spinach is wilted.
- Add ricotta cheese, chili flakes, nutmeg, salt, and pepper and stir to combine with the vegetable mixture. Add additional pasta water until a generally smooth consistency is reached.
SPINACH AND RICOTTA STUFFED SHELLS - ALL FOOD RECIPES BEST ...
From allfood.recipes
Estimated Reading Time 3 mins
SPINACH AND BACON PASTA WITH RICOTTA - SERVING DUMPLINGS
From servingdumplings.com
4.6/5 (7)Category Pasta | Rice | BarleyServings 2Total Time 20 mins
CREAMY RICOTTA PASTA WITH MUSHROOMS & SPINACH - ORGANIC ...
From organicauthority.com
Servings 4Total Time 30 mins
LEMON RICOTTA PASTA WITH SPINACH - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
4.8/5 (4)Total Time 15 minsCategory Main CourseCalories 682 per serving
CREAMY LEMON RICOTTA PASTA WITH SPINACH AND CRISPY ...
From foodtalkdaily.com
Servings 4Total Time 20 mins
SPINACH AND RICOTTA PASTA - THE DINNER BITE
From thedinnerbite.com
Ratings 1Category Main CourseCuisine American, BritishTotal Time 30 mins
HOW TO MAKE SPINACH AND RICOTTA PASTA (MAKE AHEAD ...
From gettystewart.com
4.6/5 (13)Total Time 1 hr 10 minsCategory Main CourseCalories 462 per serving
BEST SPINACH PESTO AND RICOTTA RECIPES | QUICK AND EASY ...
From foodnetwork.ca
TWO EASY QUICK SPINACH RICOTTA RECIPES - THE TINY ITALIAN
From thetinyitalian.com
21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES | ALLRECIPES
From allrecipes.com
PASTA RICOTTA SAUSAGE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
QUICK SPINACH RICOTTA LEMON PASTA RECIPE: IRRESISTIBLE 15 ...
From 30seconds.com
SPINACH AND RICOTTA PASTA - 12 RECIPES | WOOLWORTHS
From woolworths.com.au
FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA
From lidiasitaly.com
10 BEST RICOTTA CHEESE FRESH SPINACH RECIPES - YUMMLY
RICOTTA AND SPINACH AGNOLOTTI RECIPES
From tfrecipes.com
CREAMY SPINACH PASTA | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPINACH PASTA RECIPES - BBC GOOD FOOD
CREAMY SPINACH, RICOTTA & LEMON PASTA – MY.LITTLE.FOOD.CRITIC
From mylittlefoodcritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love