RICOTTA, SPINACH & CHICKEN STUFFED PASTA SHELLS
I've found that food recipes for the masses just didn't suit as in our home, we like a lot more seasoning. However, with a daughter that is vegetarian, I adapted this by just eliminating the chicken. It still is a tasty dish to take to events away. Sometimes it is difficult to buy the very large pasta shells, but I have found them at various fruit & veggie barns. My favourite shell is Conchiglioni 87/b by Divella.
Provided by Mooloolaba Denise
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).
- Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.
- Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).
- Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.
- Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.
- Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.
- Bake covered for about 1 hour and scatter torn basil leaves on top to serve.
Nutrition Facts : Calories 885, Fat 25.5, SaturatedFat 12.7, Cholesterol 136.6, Sodium 1841.6, Carbohydrate 86.9, Fiber 6.3, Sugar 18.1, Protein 75.4
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.
SPINACH-RICOTTA STUFFED SHELLS
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
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.
CHICKEN-RICOTTA STUFFED SHELLS
"My husband and I don't care for tomato-based sauces, so I came up with this variation on stuffed shells," says Amy Hixon of Ringgold, Georgia. "It tastes like a chicken alfredo, and we really enjoy it."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, beat the ricotta, cream cheese and bouillon until blended. Stir in chicken and Parmesan cheese. Drain shells; stuff with chicken mixture. Place in a shallow 3-cup baking dish coated with cooking spray. , In a small saucepan, bring cream and butter to a boil. Whisk in 3 tablespoons cheese and parsley. Stir until cheese is melted. Pour over shells. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted and filling is heated through.
Nutrition Facts : Calories 499 calories, Fat 26g fat (16g saturated fat), Cholesterol 124mg cholesterol, Sodium 618mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 1g fiber), Protein 35g protein.
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
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
STUFFED SHELLS RECIPE BY TASTY
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
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
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
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