ITALIAN RICOTTA CHEESE PIE RECIPE RECIPES
SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES
Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly.
Provided by MyRecipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield Serves 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 498 calories, CarbohydrateContent 41 g, CholesterolContent 88 mg, FatContent 26 g, FiberContent 7 g, ProteinContent 28 g, SaturatedFatContent 13 g, SodiumContent 1253 mg
SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE
This spinach and ricotta vegetarian pie made with filo pastry is very light at under 200 calories per slice. Ready in under an hour you can make it ahead and cook it when you need it
Provided by OLIVEMAGAZINE.COM
Categories Healthy
Total Time 50 minutes
Number Of Ingredients 9
Steps:
- Heat a spray of oil in a large pan and fry the onion and garlic for 10 minutes until soft but not coloured. Add the spinach and cook for 5 minutes, stirring and bubbling off any liquid. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
- Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 200C/fan 180C/gas 6.
- Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.
Nutrition Facts : Calories 189 calories, FatContent 11 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 0 gram sugar, FiberContent 1 grams fibre, ProteinContent 10 grams protein, SodiumContent 1000 milligrams of sodium
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