PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE
Change up your day with our Pasta with Spinach and Ricotta Cheese Recipe. This Pasta with Spinach and Ricotta Cheese Recipe is just what they want.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 10 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
- Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
- Drain pasta. Add to spinach mixture; mix lightly.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
FUSILLI WITH SPINACH AND ASIAGO CHEESE
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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 reserving 1/2 cup of the cooking liquid.
- Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
- Transfer the pasta to a serving plate and serve.
SPINACH AND CHEESE STUFFED PASTA SHELLS
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
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
HOMEMADE SPINACH PASTA
Spinach adds a beautiful color and flavor to pasta when introduced to the mix. Getting the blend right can be tricky, but this recipe will show you how.
Provided by The Late Night Gourmet
Categories Main Dish Recipes Pasta
Time 1h14m
Yield 2
Number Of Ingredients 5
Steps:
- Combine water and ice in a bowl. Preheat a skillet over medium heat; add spinach. Cook, stirring continuously, until spinach turns bright green, about 30 seconds. Plunge into ice water bath; remove when spinach is lukewarm. Squeeze out excess moisture with cheese cloth.
- Combine spinach, eggs, olive oil, and salt in a food processor; blend until smooth. Add flour; blend until dough no longer sticks to the blades, adding flour as needed.
- Roll dough into a ball; wrap in plastic wrap. Rest at room temperature for 20 minutes.
- Remove plastic wrap from dough. Transfer to a work surface generously dusted with flour; cut dough into 4 pieces with a sharp knife. Roll out dough with a rolling pin to 1/4-inch thickness; shape into rectangles.
- Dust pasta maker rollers with flour. Run the dough rectangles through a pasta maker on the widest setting. Repeat rolling dough through rollers, gradually reducing the setting to desired thickness. Change pasta maker's attachment to preferred noodle shape; cut pasta with pasta maker.
- Bring a large pot of water to a boil. Lower pasta gently into water; use a spoon to keep noodles from sticking together. Cook until pasta is firm but soft, 3 to 6 minutes. Remove from the water with tongs; transfer to a bowl.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 97.3 g, Cholesterol 186 mg, Fat 9.9 g, Fiber 4.3 g, Protein 20.4 g, SaturatedFat 2.3 g, Sodium 585.7 mg, Sugar 0.9 g
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
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