Stuffed Shells With Spinach And Ricotta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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 AND CHEESE STUFFED PASTA SHELLS



Spinach and Cheese Stuffed Pasta Shells image

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.

Provided by KITKATY

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 9

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
  • Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
  • Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  • Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
  • Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g

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.

STUFFED SHELLS WITH RICOTTA AND SPINACH (BY GERTC96 & 2BLEU)



Stuffed Shells With Ricotta and Spinach (By Gertc96 & 2bleu) image

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

12 jumbo pasta shells, cooked al dente'
4 slices bacon, chopped
1 tablespoon butter
1/2 cup mushroom, chopped
1 (10 ounce) box frozen spinach, thawed and thoroughly squeezed of moisture (or use fresh)
4 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup part-skim mozzarella cheese, shredded
1 egg
2 tablespoons parsley, chopped
1/2 tablespoon dried tarragon
salt, to taste
black pepper, to taste
1 cup tomato sauce or 1 cup alfredo sauce
1/2 cup parmesan cheese, grated

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

STUFFED SHELLS RECIPE BY TASTY



Stuffed Shells Recipe by Tasty image

Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.

Provided by Tasty

Categories     Lunch

Time 55m

Yield 8 servings

Number Of Ingredients 13

1 teaspoon kosher salt, plus more for boiling
1 package jumbo shell
1 tablespoon olive oil, plus more for greasing
3 cloves garlic, minced
4 cups fresh spinach, packed
1 container ricotta cheese
10 large eggs
1 cup finely grated parmesan cheese
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
3 cups marinara sauce, divided
1 cup shredded mozzarella cheese
fresh basil leaf, for garnish

Steps:

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
  • In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
  • Fill the jumbo shells with the ricotta mixture.
  • Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
  • Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
  • Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
  • Garnish with the basil and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 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

More about "stuffed shells with spinach and ricotta recipes"

SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES
spinach-and-ricotta-stuffed-shells-recipe-myrecipes image
2009-08-10 Step 2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon …
From myrecipes.com
4.5/5 (17)
Total Time 1 hr 20 mins
Servings 6
Calories 498 per serving
  • Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
  • Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.
  • Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.


STUFFED SHELLS (ITALIAN RECIPE WITH RICOTTA AND SPINACH)
stuffed-shells-italian-recipe-with-ricotta-and-spinach image
2020-11-30 Ricotta and Spinach Filling. Begin by steaming the spinach in a pot with a little water, for about 5 minutes. Drain and cool, then squeeze the remaining liquid from the spinach and place in a large bowl. Add the ricotta, …
From christinascucina.com


STUFFED PASTA SHELLS RECIPE WITH SPINACH AND RICOTTA
stuffed-pasta-shells-recipe-with-spinach-and-ricotta image
2019-02-25 STEP 6. Heat the olive oil in a pan and gently cook the garlic (and chilli, if using) for 2-3 minutes. Stir in the spinach and cook until wilted. Stir in the ricotta and lemon zest, then season well. STEP 7. Spoon the tomato sauce …
From olivemagazine.com


STUFFED SHELLS - JO COOKS
stuffed-shells-jo-cooks image
2022-03-14 Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish.Pipe each shell with about 2 tbsp of the cheese and spinach mixture and place in the casserole dish over the sauce. Pour the remaining …
From jocooks.com


SPINACH-RICOTTA STUFFED SHELLS | BAKED BY RACHEL
spinach-ricotta-stuffed-shells-baked-by-rachel image
2014-08-15 Preheat oven to 350°F. Cook 12-16 jumbo pasta shells according to package directions. Meanwhile, microwave frozen spinach for 2-3 minutes. Break up with a fork and cook for an additional minute if necessary to heat …
From bakedbyrachel.com


HOW TO MAKE SPINACH AND RICOTTA-STUFFED SHELLS
how-to-make-spinach-and-ricotta-stuffed-shells image
This recipe offers a delicious change of pace from boiled or braised cabbage. Hefty wedges roast at moderately high heat until lightly caramelized on the outside and tender within. View Recipe: Roasted Cabbage Wedges With Blue …
From cookinglight.com


STUFFED SHELLS WITH SPINACH AND RICOTTA - THE BUSY BAKER
stuffed-shells-with-spinach-and-ricotta-the-busy-baker image
2020-03-11 Instructions. Heat a large pot of water over high heat and add the salt. Let it come to a boil, and when it does, cook the jumbo shells pasta in the water for about 8 or 9 minutes (just short of al dente - follow the directions on …
From thebusybaker.ca


CLASSIC STUFFED SHELLS WITH SPINACH AND RICOTTA
classic-stuffed-shells-with-spinach-and-ricotta image
2018-07-13 Preheat oven to 375 degrees F. Boil 16-18 shells for 9 minutes. Drain and set aside. Add olive oil to a pan over medium meat and saute chopped fresh spinach for 2-4 minutes. In a mixing bowl, add ricotta cheese, …
From recipeteacher.com


CLASSIC ITALIAN-AMERICAN STUFFED SHELLS WITH RICOTTA AND SPINACH …
2019-02-05 Season with salt and pepper and mix well. Lightly grease a 9- by 13-inch baking dish with oil. Spread 1/2 cup tomato sauce in an even layer on bottom of baking dish. Using a spoon, fill each shell with a large scoop of ricotta filling and place opening side up in baking dish.
From seriouseats.com


SPINACH AND RICOTTA STUFFED SHELLS RECIPE - AIMEESTOCK.COM
2021-10-24 Instructions. Boil water in a large stock pot and add salt. Cook jumbo shells for 9-10 minutes and remove to paper towels to drain and cool enough to handle. Wash, spin dry and remove stems from a 10 oz bag of spinach. Add a teaspoon of oil to skillet over medium high heat and wilt the spinach. Allow to cool.
From aimeestock.com


HOW TO MAKE SPINACH-STUFFED SHELLS - DELISH
2021-10-12 Drain immediately and shake dry completely. In a large bowl, stir together egg, ricotta, 1 ¼ cup mozzarella, ½ cup Parmesan, spinach, thyme, nutmeg, pepper, red pepper flakes, lemon zest (if ...
From delish.com


SPINACH AND RICOTTA-STUFFED SHELLS : 12 STEPS (WITH PICTURES ...
Besides, you can actually control the ingredients. 2 cups Multi-Purpose Marinara Cooking spray 2 1/2 cups part skim ricotta cheese 1/2 cup of freshly grated Parmesan cheese 1/2 teaspoon of onion powder 1/2 teaspoon of dried oregano 1/4 teaspoon of salt 1/4 teaspoon of freshly ground black pepper 1 10 ounce package of frozen spinach - thawed, drained and squeezed dry 1 …
From instructables.com


SPINACH AND RICOTTA STUFFED SHELLS - HOME. MADE. INTEREST.
2021-05-07 In a large bowl combine the ricotta, 2 ounces of shredded mozzarella, Parmesan cheese, Italian seasoning, onion powder, garlic powder, salt, pepper, cooked spinach,and egg. Stir together until well mixed. Fill shells with approximately 2 tablespoons of filling each. Pour 1 cup of sauce in the bottom of a 9×13 inch casserole dish.
From homemadeinterest.com


SPINACH RICOTTA STUFFED SHELLS [VIDEO] - SWEET AND SAVORY MEALS
2020-05-05 Prepare the cheese mixture: In a large bowl, combine the spinach, cheeses, and the rest of the ingredients. Stuff: Then, pour a cup of pasta sauce into a casserole dish. Fill each pasta with the mixture. Bake: Pour in the remaining sauce over, and then cover with aluminum foil. Bake for 25 minutes then remove the foil.
From sweetandsavorymeals.com


STUFFED SHELLS RECIPE - LOVE AND LEMONS
Preheat the oven to 425°F. Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.
From loveandlemons.com


RICOTTA STUFFED SHELLS WITH SPINACH AND ARTICHOKE - THE COZY APRON
Add in the chopped artichokes, the cooled spinach/onion/garlic mixture, and the 1 teaspoon chopped parsley, and using a spatula, gently fold the filling ingredients together until well-combined. Preheat your oven to 350°, and prepare a medium-size baking dish (about 3 quart size). To assemble your ricotta stuffed shells, add about 2 cups of ...
From thecozyapron.com


SPINACH RICOTTA STUFFED SHELLS RECIPE WITH CREAMY VODKA SAUCE …
For spinach-ricotta filling, heat a skillet over medium heat with EVOO, 2 turns of the pan, add garlic and stir a minute or 2, add spinach and combine, season with salt and white or fine black pepper and nutmeg, add juice of ½ lemon and cool.
From rachaelrayshow.com


SPINACH AND RICOTTA STUFFED SHELLS - ALL FOOD RECIPES BEST RECIPES ...
2014-01-07 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 ...
From allfood.recipes


SPINACH AND RICOTTA STUFFED SHELLS • SALT & LAVENDER
2022-03-13 Pour the jar of marinara sauce in the bottom of a 9x13 casserole dish and spread it out evenly. While the shells cook, thaw the spinach and squeeze the water out thoroughly. Add it to a prep bowl along with the ricotta, parmesan, egg, salt & pepper, Italian seasoning, and garlic powder. Stir together. Using a small spoon, add the filling into ...
From saltandlavender.com


BAKED STUFFED SHELLS WITH SPINACH AND RICOTTA - ANY REASON LIFE
Stuffed shells . How do you make this stuffed shells recipe with meat, spinach, and ricotta? Instructions. Bring 5 quarts of water to a boil in a large pot. Put 1 tsp of salt and 1 tbsp olive oil in the boiling water before placing the jumbo pasta shells inside. Boil for 6-8 minutes then transfer the shells from the water and put them on some ...
From anyreasonlife.com


SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN SPINACH) - KITCHN
2021-11-09 Instructions. Arrange a rack in the top third of the oven and heat the oven to 375°F. If using frozen spinach, thaw 10 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture. Mince 3 …
From thekitchn.com


SLOW COOKER STUFFED SHELLS WITH SPINACH - HAMILTON BEACH BLOG
Instructions. In a large bowl, stir spinach, ricotta cheese, 2 cups mozzarella cheese, Parmesan, garlic and Italian seasoning. Divide and fill each shell with ricotta mixture. Add 3 cups sauce to the bottom of the crock. Place 14 stuffed shells in the bottom of the crock. Spoon 2 cups marinara sauce over shells.
From blog.hamiltonbeach.com


SPINACH AND RICOTTA STUFFED SHELLS - EASY MEALS WITH VIDEO RECIPES …
20 large pasta shells (plus a few spares) 2 garlic cloves 4 cups packed - 8oz - 230g fresh spinach leaves 12oz – 340g drained ricotta cheese (buy it or see my recipe) 1 ½ cups - 4oz - 120g shredded mozzarella cheese 1 ½ cups - 4.5oz - 135g grated Pecorino or Parmesan cheese 1 egg 1 handful fresh basil, finely chopped 2 tbsp chopped parsley.
From recipe30.com


STUFFED SHELLS WITH SPINACH AND RICOTTA - ANY REASON LIFE
Stir and sauté in the garlic and all the seasonings plus the cornstarch for 10 minutes or until meat is thoroughly cooked. Drain the excess fat and oil from the meat. Stir in the ricotta cheese and spinach until thoroughly combined. Grease a 9 x 13 baking dish and pour the spaghetti sauce in the dish. Start stuffing the cooked jumbo taco ...
From anyreasonlife.com


SPINACH RICOTTA STUFFED SHELLS WITH MEAT SAUCE - SKINNYTASTE
2011-09-19 Instructions. Boil water and cook shells according to package directions, make sure to make them al dente. Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes. Preheat oven to 375°.
From skinnytaste.com


STUFFED SHELLS WITH MEAT, CHEESE AND SPINACH - JUST A TASTE
2021-05-17 Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside. Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink.
From justataste.com


SPINACH STUFFED SHELLS - BAREFEET IN THE KITCHEN
2021-10-04 Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the shells, stirring occasionally to prevent sticking, until al dente, about 3 minutes less than the package instructions. Drain well and run under cold water to prevent further cooking. Drain again.
From barefeetinthekitchen.com


STUFFED SHELLS RECIPE (SPINACH AND CHEESE) - COOKING CLASSY
2019-02-08 In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in herbs and garlic. Add 2 cups mozzarella and parmesan cheese and stir then mix in prepared spinach. Season mixture with salt and pepper to taste. Spread 1/3 cup pasta sauce into an even layer along bottom of a 13 by 9-inch baking dish.
From cookingclassy.com


SPINACH AND RICOTTA-STUFFED SHELLS RECIPE | MYRECIPES
Preheat oven to 350°. Advertisement. Step 2. Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray. Step 3. Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about …
From myrecipes.com


STUFFED PASTA SHELLS WITH RICOTTA, SPINACH & BACON
2016-11-28 Add the fresh spinach into the frying pan and cook until wilted. Transfer the bacon and spinach to a medium bowl to cool slightly. Once cool, stir in the ricotta, egg, ¾ cup mozzarella cheese, parmesan cheese, garlic powder, salt and pepper. Make sure the mixture is well combined. Spoon some of the alfredo sauce over the bottom of your baking ...
From 365daysofeasyrecipes.com


SPINACH AND RICOTTA-STUFFED SHELLS RECIPE | REAL SIMPLE
Spread the marinara sauce in the bottom of a large broilerproof baking dish. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
From realsimple.com


SPINACH & CHEESE STUFFED SHELLS RECIPE | EATINGWELL
Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white. Step 4. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish.
From eatingwell.com


STUFFED SHELLS WITH SPINACH & RICOTTA - THE LAST FOOD BLOG
2019-11-11 How to Make Stuffed Shells with Spinach and Ricotta: Start by making the sauce. Cook the onion until it is translucent, then add the garlic and oregano. Add the chopped tomatoes to the onions, I always add about ½ a cup of water to the can, give it a good swirl then add that to the pan with the tomatoes. This catches any tomatoes left in the can.
From thelastfoodblog.com


RICOTTA AND SPINACH STUFFED PASTA SHELLS IN A ROSé SAUCE
On a work surface, chop the spinach. In a bowl, combine the spinach, ricotta, Parmesan and nutmeg. Season with salt and pepper. Mix well. Fill each pasta shell with about 2 tbsp of the ricotta mixture. Place the pasta shells over the sauce in the baking dish, open sides up. Cover the baking dish with foil.
From ricardocuisine.com


CLASSIC STUFFED SHELLS RECIPE - THE CHUNKY CHEF
2022-03-09 Add spinach and cook for about 4 minutes, or until spinach is wilted and reduced by about half, but the leaves are still green. Remove from heat and let cool. Preheat oven to 375°F. In a mixing bowl, add ricotta cheese, Italian seasoning, minced basil, salt, pepper, 3 cups mozzarella cheese, eggs, and Parmesan cheese. Stir to combine.
From thechunkychef.com


STUFFED SHELLS RECIPE WITH RICOTTA, SPINACH & HERBS | VEGAN
Bring a large pot of salted water to a boil. Add the large pasta shells to the pot and cook until al dente. Drain and set the cooked pasta shells aside to cool.
From rachelsteenland.com


SPINACH AND RICOTTA STUFFED SHELLS - MEGSKITCHENRECIPES.COM
2021-01-20 In a mixing bowl, stir together the cooked spinach, ricotta, mozzarella, Parmesan cheese, egg, onion powder, dried Italian herbs, dried parsley, dried basil, salt, and pepper until thoroughly combined. Pour 1 cup of the marinara sauce into the bottom of a 9x13 baking dish. Stuff each pasta shell with a hefty amount of the spinach and cheese ...
From megskitchenrecipes.com


SUPER EASY CHEESY RICOTTA STUFFED PASTA SHELLS
53 minutes ago Heat oil in large saucepan over medium heat until shimmering. Add onion, salt, and pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomato puree, water, and sugar and bring to simmer.
From afeastfortheeyes.net


STUFFED SHELLS WITH RICOTTA AND SPINACH - SIP AND FEAST
2021-02-10 Preheat oven to 400f. While the shells are cooling blanch the baby spinach in boiling water for 30 seconds. Place the spinach in a fine mesh strainer and squeeze out as much water as possible. Give the spinach a chop and move onto the next step. Combine the ricotta, half the grated mozzarella, parsley, baby spinach, and Pecorino Romano cheese.
From sipandfeast.com


Related Search