STUFFED SHELLS WITH SPINACH, RICOTTA, AND COTTAGE CHEESE
This is one recipe that my family never gets tired off. Works great all the time! I like to serve this with toasted Italian bread and salad. Leftovers can be used for lunch.
Provided by basementbakery
Categories Main Dish Recipes Pasta
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; do not overcook. Drain and rinse shells with cold water.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place frozen spinach in a microwave-safe bowl and add water. Heat in the microwave for 4 minutes. Stir and allow to cool. Squeeze spinach dry and transfer to a large bowl.
- Add cottage cheese, ricotta cheese, Parmesan cheese, onion, egg, garlic, oregano, basil, nutmeg, salt, and pepper to the bowl with the spinach and mix well.
- Pour and spread 1/2 to 3/4 cup pasta sauce evenly over the bottom of a 9x13-inch baking dish. Fill each cooked pasta shell with spinach mixture and arrange, filled-side up, in the baking dish, keeping 1/2 inch between shells. Carefully pour remaining sauce on top of shells and sprinkle mozzarella cheese on top. Cover the pan loosely with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 40 minutes. Serve hot.
Nutrition Facts : Calories 512 calories, Carbohydrate 68 g, Cholesterol 56.5 mg, Fat 13.9 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 6.7 g, Sodium 1016.6 mg, Sugar 14 g
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
SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA)
I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)
Provided by Greeny4444
Categories < 60 Mins
Time 50m
Yield 20 shells, 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine ingredients "cottage cheese" through "egg".
- Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
- Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
- Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 256.2, Fat 10.7, SaturatedFat 4.5, Cholesterol 60.5, Sodium 1419.1, Carbohydrate 22.7, Fiber 2.5, Sugar 14.5, Protein 18.3
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.
RICOTTA AND SPINACH STUFFED SHELLS
Part-skim ricotta keeps calories at bay; spinach and bulgur deliver antioxidants and fiber. The complex carbs in pasta boost serotonin, the mood-stabilizing neurochemical.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Pulse tomatoes and their juices in a food processor until smooth.
- Heat oil in a medium pan over medium heat. Saute onion and garlic until tender, about 7 minutes. Add tomatoes and cook, stirring until slightly thickened, about 20 minutes. Season with salt and pepper. Let cool.
- Heat oven to 350 degrees. Pour boiling water over bulgur, cover, and let stand until soft and water is absorbed, 30 minutes.
- Cook shells in a large pot of salted boiling water. Drain and let cool.
- Steam spinach, covered, over medium heat, stirring occasionally, until tender. Squeeze out excess moisture, coarsely chop, and add to bulgur. Stir in ricotta. Season with salt and pepper. Stir in egg.
- Coat bottom of a 9-by-13-inch casserole dish with 1 cup sauce. Spoon filling into shells and arrange in pan. Add remaining sauce, cover with foil, and bake until bubbling, about 40 minutes. Sprinkle with Parmesan before serving.
Nutrition Facts : Calories 392 g, Cholesterol 59 g, Fat 11 g, Fiber 7 g, Protein 21 g, Sodium 339 g
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
SAUSAGE, RICOTTA, AND SPINACH STUFFED PASTA SHELLS RECIPE
Provided by charlotteh371
Number Of Ingredients 13
Steps:
- Instructions In a skillet over medium heat, brown and crumble the sausage. Drain any excess fat and remove from heat. In the same saucepan, cook spinach until wilted or about 1-2 minutes. Cook the shells according to package directions (I cook them until they are pliable for filling and no more). In a mixing bowl, combine the ricotta, 8oz of mozzarella, 1/2 cup of parmesan, eggs, oregano, garlic powder, and pepper (optional). Stir in the spinach. Coat the bottom of a 9x13in pan with the entire jar of spaghetti sauce. Spoon the cheese mixture into the shells and place shells open side up, very close together in the dish. There will be more shells than will fit into this pan and you can either make a second smaller pan (5x8 is good) or freeze for future use. Sometimes the shells also break in the box so this is fine. Sprinkle the sausage over the top of the shells. Then sprinkle with the remaining 4oz of mozzarella and 1/4 cup of Parmesan cheese. Cover with aluminum foil and bake at 350 degrees F for 25-35 minutes or until the cheese is bubbly. If you like a cheesy crust, you may broil it uncovered for 3-5 minutes (watch closely). Let stand 10 minutes before serving. Notes I am not a huge fan of garlic, but I find that this recipe really absorbs the garlic and mellows the flavor while baking. I usually put enough garlic powder until I think "wow, I put too much in". That is actually the perfect amount. I personally like Prego Chunky Garden Vegetable but use your favorite spaghetti sauce.
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
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
SPINACH, RICOTTA AND TOFU (OPTIONAL) STUFFED SHELLS (OAMC)
These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below).
Provided by Natalia 3
Categories Pasta Shells
Time 1h5m
Yield 32 shells, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
- Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
- Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
- Fill shells generously, about a heaping tablespoon each. You can modify as you go.
- ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
- To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.
Nutrition Facts : Calories 513.4, Fat 19.6, SaturatedFat 9, Cholesterol 119.9, Sodium 1868.6, Carbohydrate 52, Fiber 4.6, Sugar 11, Protein 33.8
SPINACH AND RICOTTA STUFFED SHELLS RECIPE - (4.5/5)
Provided by gilligan1963
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Cook the pasta al dente, according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
SPINACH AND RICOTTA STUFFED SHELLS
Make and share this Spinach and Ricotta Stuffed Shells recipe from Food.com.
Provided by hjburg
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
Nutrition Facts : Calories 458.9, Fat 27.9, SaturatedFat 13.8, Cholesterol 122, Sodium 1602.4, Carbohydrate 19.4, Fiber 2.9, Sugar 8.3, Protein 32.4
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