Stuffed Shells With Spinach Ricotta And Cottage Cheese Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine ingredients "cottage cheese" through "egg".
• Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
• Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
• Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.

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.

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.

Steps:

• 1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool. 2. Spread the marinara sauce in the bottom of a large broilerproof baking dish. 3. 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 with the mozzarella and bake until the shells are heated through, 10 to 12 minutes. 4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired. Nutritional Information * Per Serving * Calories 794 * Fat 47g * Sat Fat 24g * Cholesterol 141mg * Sodium 1,390mg * Protein 44g * Carbohydrate 49g * Sugar 9g * Fiber 5g * Iron 3mg * Calcium 798mg

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use)., Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella. , Cover and bake until heated through, 25-30 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.

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!

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.

Steps:

• Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.

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.

Steps:

• In a skillet, cook onion until tender.
• Transfer to a large bowl.
• Stir in the spinach, cream cheese, and egg.
• Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
• Stuff shells and arrange in a greased 13x9x2 baking dish.
• Combine sauce ingredients; mix well.
• Pour over shells.
• Cover and bake at 350 degrees for 40 minutes.
• Uncover; sprinkle with remaining mozzarella.
• Return to oven for 5 minutes or until cheese melts.

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.