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
BAKED PASTA SHELLS WITH RICOTTA-REAL SIMPLE
This can be made in advance by assembling the shells then put in the refrigerator unbaked for up to 24 hours. Bake for an additional 20 minutes covered.
Provided by Chef by Chance
Categories Pasta Shells
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
- Preheat oven to 375°F.
- Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
- Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
- Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
- Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
- Pour the rest of the sauce over the shells.
- Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
- Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 433, Fat 29.4, SaturatedFat 14.2, Cholesterol 162.2, Sodium 1297.6, Carbohydrate 24.8, Fiber 0.9, Sugar 17, Protein 17.8
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
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
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.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
More about "baked pasta shells stuffed with spinach and ricotta recipes"
EASY SPINACH AND RICOTTA STUFFED SHELLS - CHEF SAVVY
From chefsavvy.com
5/5 (16)Calories 419 per servingCategory Main Course
- 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.
- Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
CLASSIC ITALIAN-AMERICAN STUFFED SHELLS WITH RICOTTA AND …
From seriouseats.com
4.6/5 (8)Total Time 1 hr 15 minsCategory Entree, Dinner, Mains, PastaCalories 541 per serving
SPINACH AND RICOTTA STUFFED SHELLS - FORK KNIFE SWOON
From forkknifeswoon.com
CLASSIC STUFFED SHELLS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
BAKED SHELLS PASTA WITH RICOTTA AND SPINACH - GREAT FOR …
From disgracesonthemenu.com
SPINACH-RICOTTA STUFFED SHELLS | BAKED BY RACHEL
From bakedbyrachel.com
STUFFED PASTA SHELLS RECIPE WITH SPINACH AND RICOTTA
From olivemagazine.com
STUFFED SHELLS (ITALIAN RECIPE WITH RICOTTA AND SPINACH)
From christinascucina.com
BAKED PASTA WITH SPINACH & RICOTTA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPINACH RICOTTA STUFFED SHELLS | RECIPETIN EATS
From recipetineats.com
4.9/5 (27)Total Time 1 hrCategory MainsCalories 798 per serving
SPINACH AND MUSHROOM STUFFED SHELLS RECIPE | JEFF MAURO | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
BAKED PASTA SHELLS RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM AND KALE STUFFED SHELLS RECIPE - TODAY
From today.com
STUFFED PASTA SHELLS WITH SPINACH & RICOTTA - PINTEREST
From nl.pinterest.com
12 RICOTTA CHEESE RECIPES: SWEET AND SAVORY DISHES
From thepetitecook.com
SAUSAGE, SPINACH, RICOTTA STUFFED PASTA SHELLS | RECIPE | STUFFED …
From pinterest.com
IF YOU’RE A FAN OF SEAFOOD AND RICOTTA, THIS RECIPE FOR GARLIC …
From chipchick.com
SPINACH-RICOTTA STUFFED SHELLS RECIPE - FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
50 BEST PASTA RECIPES FOR EASY WEEKNIGHT DINNERS - TODAY
From today.com
HEALTHY RECIPES & TIPS ON INSTAGRAM: "RICOTTA STUFFED SHELLS WITH ...
From instagram.com
SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES
From myrecipes.com
SPINACH RICOTTA PASTA BAKE | RECIPETIN EATS
From recipetineats.com
SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN SPINACH) - KITCHN
From thekitchn.com
SHRIMP & SPINACH STUFFED SHELLS | MOTHER'S DAY RECIPE - YAHOO …
From ca.news.yahoo.com
BAKED SPINACH & RICOTTA STUFFED PASTA SHELLS - JO'S KITCHEN LARDER
From joskitchenlarder.com
SPINACH AND RICOTTA STUFFED SHELLS RECIPE [VIDEO] | EASY PASTA …
From pinterest.com
EASY RICOTTA STUFFED SHELLS • LOVE FROM THE OVEN
From lovefromtheoven.com
SPINACH STUFFED PASTA SHELLS - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
RECIPE: BAKED SPINACH AND RICOTTA STUFFED PASTA SHELLS
From wholefoodsmarket.com
You'll also love