PESTO STUFFED SHELLS RECIPES

PESTO-STUFFED PASTA SHELLS RECIPE | MYRECIPES

Pesto-Stuffed Pasta Shells Recipe | MyRecipes image

You can use commercial pesto sauce instead of making your own, but look for a low-fat brand since traditional pesto is high in fat.

Provided by MyRecipes

Yield 5 servings.

Number Of Ingredients 9

Ingredients

2 (10-ounce) packages frozen chopped spinach, thawed
½ cup Pesto Sauce
2 cups 1% low-fat cottage cheese
3 tablespoons freshly grated Parmesan cheese, divided
? teaspoon pepper
? teaspoon freshly grated nutmeg
20 jumbo pasta shells, uncooked
2?¼ cups Herbed Tomato Sauce
Vegetable cooking spray

Steps:

Drain spinach, and press between paper towels to remove excess moisture. Combine spinach, Pesto Sauce, cottage cheese, 2 tablespoons Parmesan cheese, pepper, and nutmeg; stir well.
Cook pasta shells according to package directions, omitting salt and fat; drain. Stuff cheese mixture evenly into cooked shells.
Spoon 1 cup Herbed Tomato Sauce into a 13- x 9- x 2-inch baking dish coated with cooking spray. Place filled shells over sauce. Pour remaining Herbed Tomato Sauce over shells. Cover and bake at 375° for 20 minutes or until hot and bubbly. Remove from oven, and sprinkle with remaining 1 tablespoon Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 365 calories, CarbohydrateContent 49.2 g, CholesterolContent 11 mg, FatContent 7.6 g, ProteinContent 25.3 g, SaturatedFatContent 2.9 g, SodiumContent 800 mg

RICOTTA-STUFFED SHELLS WITH PESTO RECIPE - NYT COOKING

Ricotta-Stuffed Shells With Pesto Recipe - NYT Cooking image

Classic stuffed and baked Italian-American jumbo shells are an easy sell. This summery version dispenses with the tomato sauce: The shells are instead drizzled lightly with olive oil, dusted with grated pecorino and bread crumbs, baked briefly until nicely browned, then napped with a bright green garlicky pesto sauce. The effect is more akin to crispy ravioli than a juicy, long-baked casserole. Serve 2 or 3 shells as a first course, 5 to 6 for a main.

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

Salt and pepper
1 pound giant pasta shells made from semolina (500 grams on some imported brands), 36 to 40 pieces
24 ounces fresh ricotta, about 2 1/2 cups
2 eggs
3 or 4 scallions, green and white parts, finely chopped
3 tablespoons finely chopped parsley
1/2 teaspoon finely chopped thyme, marjoram or rosemary
Zest and juice of 1 small lemon
Pinch of crushed red pepper
1/2 cup grated Parmesan
1/2 cup grated pecorino, plus 1/4 cup more for topping
Extra-virgin olive oil
1/2 cup fine dry bread crumbs
2 cups basil leaves, rinsed and dried
1 cup Italian parsley leaves, rinsed and dried
1 or 2 finely grated garlic cloves
Salt and pepper
1 cup extra-virgin olive oil

Steps:

Put a large pot of well-salted water over high heat, and bring to a boil. Add the pasta shells, put the lid on the pot to help water return to a boil, then remove lid, stir pasta and continue cooking, uncovered until al dente, usually abut 10 minutes. (It’s better to err on the undercooked side than risk flabby pasta, so check early and often.)
Remove pasta from pot and cool in a large bowl of water. Drain well and spread cooked shells on a baking sheet lined with a kitchen towel.
Meanwhile, make the ricotta filling: In a mixing bowl, combine ricotta, eggs, scallions, parsley, thyme, lemon zest and juice, and crushed red pepper to taste. Add grated Parmesan and pecorino. Season well with salt and pepper and mix well to incorporate ingredients. Taste and adjust seasoning.
Heat oven to 375 degrees. Lightly oil a large shallow baking dish (use 2 dishes if necessary). Using a spoon or pastry bag, put about 1 tablespoon ricotta mixture into each pasta shell. Arrange the filled shells in one layer in the baking dish, packed closely together. Drizzle surface lightly with olive oil, or use a small brush to lightly paint each shell.
Sprinkle top with 1/4 cup pecorino and bread crumbs and bake, uncovered, for about 20 minutes, until heated through, crisp and golden brown.
To make the pesto, pulse basil, parsley, garlic and 1/2 teaspoon salt in a blender or food processor until roughly chopped. Add oil slowly and blend well. Add a little pepper, taste and adjust seasoning and transfer to a serving bowl.
To serve, drizzle shells with a little pesto sauce and pass the rest at the table.

Nutrition Facts : @context http//schema.org, Calories 706, UnsaturatedFatContent 30 grams, CarbohydrateContent 53 grams, FatContent 45 grams, FiberContent 3 grams, ProteinContent 23 grams, SaturatedFatContent 13 grams, SodiumContent 524 milligrams, SugarContent 3 grams, TransFatContent 0 grams

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