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
STUFFED SHELLS WITH RICOTTA AND SPINACH (BY GERTC96 & 2BLEU)
9/24/08: As the original recipe looked great in a magazine, it didn't fare well by us nor some reviewers, so we felt it needed a serious make-over. We asked our dear zaar buddy, Chef #279989, to help us reconstruct it. Chef #279989 is very creative and has some wonderful recipes of her own, so we knew it would be in good hands. The revision includes a different type of pasta, and the addition of mushrooms, bacon, mozarella, and egg. The other changes are more subtle and more to do with preparation. Gert suggests adding tomato sauce, but we may try it with alfredo sauce, or perhaps a bit of both. 9/27/08 - We made these for dinner tonight using tomato sauce and fresh spinach. We gave it 5 stars all-the-way! Buddha loved it as it, but for my tastes, I would omit the bacon. The filling really makes alot, but no worries, because you can bake the extra filling in a small casserole dish as it is outstanding! Kudos to you Gert, and thanks for turning a not-so-great recipe into a 5 star spectacular!
Provided by 2Bleu
Categories Pasta Shells
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saute pan over medium-high heat, fry bacon till crisp. Remove bacon and drain on paper towels.
- Melt butter in the pan with the bacon grease. Add mushrooms, season with salt and pepper, and saute' until just soft.
- Add spinach and green onions. Saute for 3-5 minutes. Remove pan from heat and set spinach mixture into a mesh strainer to drain.
- In large bowl, combine, ricotta, mozarella, egg, parsley, tarragon. Season with more salt/pepper to taste. Add spinach mixture to the ricotta mixture and mix well.
- Spread tomato sauce into the bottom of a baking dish. Spoon spinach/cheese mixture into the cooked shells. Place filled shells into the baking dish and sprinkle with parmesan cheese. Bake at 350°F for 20-25 minutes. NOTE: If you have leftover filling, place it in a ramekin or small baking dish and bake along side of the shells. It's delicious!
Nutrition Facts : Calories 196.6, Fat 12.6, SaturatedFat 6.7, Cholesterol 65.5, Sodium 598.7, Carbohydrate 7.6, Fiber 2.5, Sugar 2.8, Protein 14.7
STUFFED SHELLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 12
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.
SAUSAGE-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
Steps:
- Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
- Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
- Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.
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
MOM'S SPINACH AND RICOTTA STUFFED SHELLS
This is moms stuffed shell recipe, it can be made with reduced fat cheeses and with a straight tomato sauce for a lighter fare.
Provided by Steve_G
Categories Pasta Shells
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Bring 4 - 5 qts of water to a rolling boil, add 2 tbs of salt, gently add pasta, be sure to add extra shells as you will lose a few, cook for approximately 10 minutes, or it tests al dente. Drain and rinse in cold water. If pasta is starchy, you can toss in olive oil to prevent from sticking, but use sparingly as it will also prevent the cheese from sticking.
- While pasta is cooking start your sauce:.
- In an 6-8 qt pan brown meats over a medium hot burner, work it with a spoon until meat crumbles, add onion, then cook until dark brown, If there is an excessive amount of fat, drain and, optionally, rinse. Add garlic and season to taste. Cook until garlic is fragrant, use caution not to burn. Add sauce & paste, reduce to a simmer. Continue to simmer until ready to serve, adjust seasoning as necessary.
- While meat sauce is cooking thaw and rinse and your spinach, I like to use the microwave , but you can rinse it under hot water. After draining all the water you can in a colander wrap the spinach in a very clean towel and twist to get the remaining water out, this is a critical step. When you get done the spinach will be VERY dry. Crumble the spinach in a large bowl, add ricotta, ¾ of the mozzarella, ¾ of the parmesan, mix, add egg, mix add seasonings/garlic and mix. Be sure to add enough salt here, the spinach really comes alive when seasoned properly.
- Preheat oven to 350 degrees F.
- I like to bake the noodles in 8x12 foil pans, but you can use a single ½ sheet pan or a large casserole dish or a pair of 9x13 pans. Whatever you decide, lightly grease the pans, ladle in a generous amount of sauce. Each shell will take about 2 tablespoons of filling. They are very full, but not too top heavy. I fit about 20 shells in an 8x12 pan. Once the shells are filled and arranged, spoon a small amount of sauce on each one, sprinkle remaining cheeses on the top, cover with greased foil and bake for 25 minutes.
- If you are making the shells ahead of time you will need to adjust your cooking time, bake at 325 for 15 minutes or so, then raise temp to 350 and bake for an additional 20-25 minutes. Remove the foil and bake for another 5 minutes, until cheese is melted. At this point you can turn on the broiler (top element) and brown the cheeses.
- Remove from oven and let sit for 10 minutes (or so) while you warm up your garlic bread.
Nutrition Facts : Calories 791.2, Fat 48.3, SaturatedFat 23.4, Cholesterol 213.4, Sodium 2663.5, Carbohydrate 37.5, Fiber 8.8, Sugar 16.7, Protein 56.6
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