Spinach And Ricotta With Shells Recipes

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SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

Provided by Laura Bolton - Fork Knife Swoon

Categories     Dinner

Time 50m

Number Of Ingredients 12

16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
1-1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly-chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1-1/4 cups marinara sauce

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



Spinach and Ricotta Stuffed Shells image

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

12-14 jumbo pasta shells
1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 cloves garlic (minced)
4 cups fresh spinach
1 cup ricotta cheese
1 cup mozzarella cheese (shredded)
1/2 cup Parmesan cheese (grated)
1 large egg
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups marinara sauce
basil for serving (if desired)
extra parmesan cheese for serving (if desired)

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

SPINACH-RICOTTA STUFFED SHELLS



Spinach-Ricotta Stuffed Shells image

Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
2 28-ounce cans San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
Pinch of red pepper flakes, plus more for topping
Kosher salt and freshly ground pepper
Kosher salt
9 ounces jumbo pasta shells (30 to 34 shells)
1 tablespoon extra-virgin olive oil
1 8-ounce bag fresh spinach
2 cups ricotta cheese
2 cups shredded low-moisture mozzarella cheese
1/3 cup finely chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for topping
2 teaspoons finely grated lemon zest
1 large egg, beaten
Freshly ground pepper

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.

SHELLS WITH CRISPY PANCETTA AND SPINACH



Shells with Crispy Pancetta and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • For the shells:
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
  • For the sauce:
  • Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA



Stuffed Shells Filled With Spinach and Ricotta image

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

1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly
Salt to taste
12 ounces giant pasta shells
1 tablespoon extra virgin olive oil
1 to 2 garlic cloves, to taste, cut in half, green shoots removed
10 ounces ricotta cheese
1 egg, beaten
2 tablespoons minced chives
2 ounces Parmesan, grated about 1/2 cup
Freshly ground pepper
2 cups marinara sauce, preferably homemade

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



Mom's Spinach and Ricotta Stuffed Shells image

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

40 large pasta shells (about 1 1/2 lbs)
1 teaspoon olive oil
2 lbs whole milk ricotta cheese
8 ounces shredded mozzarella cheese
1 cup shredded parmesan cheese
2 lbs frozen chopped spinach (thawed and drained)
2 tablespoons chopped garlic
2 eggs, lightly beaten
1/2 teaspoon italian seasoning
salt and pepper
2 (26 ounce) jars tomato sauce
1 (14 ounce) can tomato paste
1 lb of ground Italian sausage
1 lb ground chuck
2 tablespoons chopped garlic (or more)
1/2 cup chopped onion
1 teaspoon italian seasoning
salt and pepper

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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