SPINACH AND ARTICHOKE STUFFED SHELLS
Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
- Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
- Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
- Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.
BRAISED ARTICHOKES WITH RICOTTA AND SPINACH STUFFING
Provided by Tyler Florence
Categories side-dish
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Wash artichokes under cold water. Using a stainless steel knife, trim the outer part of the stems. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke then cut in half, top to bottom. Rub with half a lemon to preserve the green color. Put the oil, broth, garlic, lemon and herbs in a casserole pan. Place the artichoke halves in the liquid face down. Season with salt and pepper. Cover and bake in a preheated 350 degree F oven for 30 minutes until tender.
- In a mixing bowl, combine ricotta, sun-dried tomatoes, 3 cloves of sliced garlic and spinach. Stir in the egg and about 6 ounces of cheese; season with salt and pepper. In a separate bowl, combine bread crumbs, oil, remaining slices of garlic, remaining cheese and parsley; season with salt and pepper. Remove the artichokes from the pan and carefully scoop out the chokes. Fill the cavity of artichoke with the cheese mixture and place on a baking pan. Sprinkle the tops with the bread crumb mixture. Broil for 5 minutes until the cheese is warm and the crumbs are browned. Serve with lemon wedges.
STUFFED EGGPLANT WITH RICOTTA, SPINACH & ARTICHOKE RECIPE - (4.2/5)
Provided by ebdonahue
Number Of Ingredients 9
Steps:
- Cut eggplant lengthwise then carefully scoop out the middle, leaving a small border all the way around the eggplant half. Drizzle the inside with olive oil, salt and pepper. Do the same with the scooped out eggplant, placed them all on a baking sheet in a preheated 400°F oven until tender and cooked through. When the eggplant is finished cooking, remove it from the oven to cool down. On another baking sheet place one 12-ounce bag of frozen artichoke hearts, a shallot and 3 minced garlic cloves, drizzle everything with olive oil, salt and pepper. Roast in the 400°F oven until artichokes defrosted and tender. Then place everything into a big bowl: the artichoke mixture, the scooped out cooked eggplant, ricotta cheese, red pepper, baby spinach, grated romano cheese, chopped parsley and basil. Pile the mixture high into the scooped out portion of the eggplant and place back into the 400°F oven until ricotta is heated through, about 15 minutes. For a finishing touch drizzle a rich balsamic glaze all over the stuffed eggplant.
EGGPLANT BAKE WITH RICOTTA AND SPINACH
Main dish vegetarian eggplant bake, easy because you start with frozen breaded eggplant cutlets and a jar of sauce. Goes great with pasta and a salad.
Provided by Ceil Hook
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Place eggplant cutlets on a baking sheet.
- Bake on the center rack of the preheated oven for 10 minutes. Flip, and continue to bake until both sides are golden brown and cutlets are cooked through, 6 to 7 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
- Mix ricotta cheese, spinach, egg, and garlic together in a medium bowl.
- Place 1/2 cup spaghetti sauce in the bottom of an 8-inch square baking dish and layer with 1/2 of the eggplant cutlets, 1/2 of the ricotta mixture, and 1/2 of the remaining sauce. Repeat layers with remaining eggplant, ricotta mixture, and sauce. Sprinkle mozzarella cheese over top.
- Bake in the preheated oven until cooked through and bubbling, about 30 minutes.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 36.8 g, Cholesterol 61.3 mg, Fat 21 g, Fiber 6.1 g, Protein 17.9 g, SaturatedFat 7.3 g, Sodium 849.2 mg, Sugar 11.5 g
EGGPLANT RICOTTA BAKE
This eggplant ricotta bake satisfies a craving for simple comfort food.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta. Repeat layers, ending with ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
EGGPLANT SPINACH RICOTTA BAKE
Delicious! Hope you try it!
Provided by Cassie *
Categories Other Main Dishes
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
- 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
- 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.
RICOTTA-STUFFED ROLLED EGGPLANT (AUBERGINE)
This is a killer of a dish that I have made many times to serve at a dinner party and also to my family, if desired the eggplant can also be layered with the cheese mixture in between the slices and instead of sprinkling Parmesan cheese on top I have used grated mozzarella cheese in place of the Parmesan cheese, or you may use both --- If you are rolling and stuffing the eggplant slices, make certain to slice them only 1/4-inch thick --- this dish is worth the time to make it is very good!
Provided by Kittencalrecipezazz
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Spray three baking sheets, and one 13 x 9-inch baking dish with non stick cooking spray.
- Place flour in a shallow dish.
- In another dish place the slightly beaten eggs.
- In another dish mix together breadcrumbs with 1 cup Parmesan cheese (you should have three separate dishes).
- Season eggplant slices with salt and pepper.
- Coat each slice with flour, then in eggs, then in the breadcrumb mixture.
- Arrange the eggplant slices in a single layer on baking sheets.
- Bake the eggplant slices in three batches until the coating is golden, about 30 minutes (turning after 15 minutes) cool on the sheets.
- In a bowl combine ricotta cheese, 2 cups grated mozzarella cheese, 1-1/4 cups Parmesan cheese, 1 egg yolk and 1 teaspoon dried basil; mix well to combine then season with salt and black pepper to taste (if you are a garlic-lover then you may add in 1/2 teaspoon garlic powder if desired).
- Spread about 3-4 tablespoons ricotta filling evenly on the eggplant slices.
- Starting at the short end, roll up the slices with the filling inside.
- Arrange the eggplant slices seam-side down into prepared baking dish.
- At this point you can cover and refrigerate the eggplant slices for up to 24 hours.
- Set oven to 350°F.
- Spoon the tomato sauce over the rolled slices, and sprinkle with about 1 cup grated Parmesan cheese.
- Bake uncovered until the rolls are heated through and the mozzarella cheese inside the eggplant rolls melts (about 20-22 minutes).
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