Zucchini Ricotta Shells Food

ZUCCHINI & RICOTTA SHELLS

Steps:

• In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
• In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
• Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
• In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.

SPICY ZUCCHINI AND RICOTTA PASTA SHELLS

Steps:

• Preheat oven to 200°C (180°C fan-forced). Oil a shallow 2.5-litre (10-cup) ovenproof dish.
• Coarsely grate the zucchini. Peel and crush garlic. Combine the zucchini, garlic, ricotta, ¾ cup of the parmesan, nuts, egg yolks, thyme and chilli in a medium bowl; season.
• Spread the pasta sauce into the dish; season. Spoon the zucchini mixture into the uncooked pasta shells; place in dish.
• Cover dish with foil; bake for 30 minutes. Uncover; bake for about 15 minutes or until pasta is tender and cheese browned. Serve sprinkled with basil and remaining parmesan.

RICOTTA STUFFED ZUCCHINI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Scoop out the seeds of each zucchini half with a spoon. Season the hollowed-out halves with 1/2 teaspoon salt and 1/2 teaspoon ground pepper.
• Mix together the ricotta cheese, mozzarella cheese, Parmesan cheese, lemon juice, dried basil, 1/2 teaspoon salt and 1/2 teaspoon ground pepper in a bowl. Divide cheese mixture between four zucchini halves. Arrange stuffed zucchini on greased baking sheet.
• Bake in preheated oven until zucchini is tender and filling is beginning to brown, 15 to 20 minutes.

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

TOFU AND CHEESE STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, in a small saucepan over medium heat combine carrot, zucchini and onion. Pour in just enough water to cover; cook until tender and drain.
• In a large bowl, mash the tofu with a fork. Stir in carrot mixture, Monterey Jack cheese, 1/2 cup mozzarella cheese, ricotta cheese, egg while, salt and pepper. Mix well and set aside.
• In a medium saucepan over medium-high heat, combine tomatoes, tomato paste, basil, oregano, garlic powder and garlic. Bring to a boil; reduce heat to low and simmer for 10 minutes.
• Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an un greased 2-quart baking dish. Pour sauce over shells.
• Cover and bake in preheated oven for 25 minutes, or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

ZUCCHINI PASTA WITH RICOTTA

Steps:

• Preheat oven to 450 degrees. Brush two rimmed baking sheets with oil. Arrange zucchini in a single layer on sheets and brush tops with oil; season with salt and pepper. Roast zucchini until tender and lightly golden in parts, 25 to 30 minutes, rotating sheets halfway through.
• Meanwhile, in a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta and return to pot. Add oil, lemon zest, and zucchini and toss to combine. Serve pasta topped with ricotta.

PASTA SHELLS WITH ZUCCHINI & SPINACH

Steps:

• FILLING: Melt butter over medium heat in a large, heavy dutch oven.
• Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
• PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
• Grate& place in a colander in the sink.
• sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
• Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
• Add drained zucchini to dutch oven& cook until any moisture evaporates.
• PREPARE SPINACH: Wash well& trim off tough stems.
• Place leaves, with water from washing still clinging to them, in a large pot.
• Cook for a few minutes or just until leaves have wilted.
• Let cool, then wring dry in a clean tea towel& chop.
• Add spinach to the dutch oven and combine thoroughly.
• Remove from heat& allow the mixture to cool.
• Drain off excess liquid.
• Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
• Add Parmesan and seasonings; mix well.
• Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
• SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
• Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
• Cook for 30- 45 minutes or until sauce has thickened.
• Purée and test for seasonings.
• Set aside.
• Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente".
• Drain well and rinse with cold water to stop cooking and prevent sticking.
• Using a colander, gently shake shells to drain excess water.
• Lightly grease a 13 x 9 inch casserole dish.
• Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
• Pour sauce over the shells& sprinkle with Parmesan cheese.
• (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
• Bake at 350°F for 40-50 minutes or until heated through and bubbling.