Low Calorie Spinach Ricotta Stuffed Shells Recipe 425

SPINACH AND RICOTTA STUFFED SHELLS

Steps:

• Preheat oven to 350 F.
• Bring about 3 liters of water to the boil in a big pot.
• Heat a large pan over medium heat.
• Peel and finely chop shallots and garlic. Set aside.
• Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
• Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
• The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
• Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.
• Add zucchini and spinach to pan and cook for about 2 minutes, then remove from heat.
• Drain shells and immediately rinse with cold water to avoid from sticking together.
• Fill shells with filling by holding in one hand and filling with a spoon and then place on the ricotta sauce layer in the ovenproof dish.
• Bake for 15 minutes.
• While shells are baking, deseed tomato and cut into small cubes.
• Decorate shells with cubes and serve immediately.

SPINACH AND RICOTTA STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees 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

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.

LOW CALORIE SPINACH & RICOTTA STUFFED SHELLS RECIPE - (4.2/5)

Steps:

• Cook shells according to package directions; rinse under cold water, drain and pat dry. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook until browned, about 5 minutes. Add tomatoes, sugar and season with salt and pepper to taste. Let simmer until sauce is slightly thickened, about 10 minutes. Set aside. Preheat the oven to 375 degrees. Coat a 9 x 9 inch baking dish with cooking spray. Combine spinach, both cheeses, egg white and 1/4 teaspoon of each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish and mix. Stuff each shell with 1 heaping tablespoon and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let sit 5 to 10 minutes before serving.

SPINACH-RICOTTA STUFFED SHELLS

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.