STUFFED SHELLS RICOTTA CHEESE RECIPES

SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES

Spinach-and-Ricotta Stuffed Shells Recipe | MyRecipes image

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

Ingredients

24 jumbo pasta shells
1 15-oz. container ricotta
2 cups shredded mozzarella
½ cup shredded Parmesan
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 large egg, lightly beaten
Salt and pepper
1 teaspoon Italian seasoning
Pinch of ground nutmeg
1 26-oz. jar spaghetti sauce

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-STUFFED SHELLS RECIPE - REAL SIMPLE

Spinach and Ricotta-Stuffed Shells Recipe - Real Simple image

Provided by Sara Quessenberry

Total Time 40 minutes

Yield Serves 4

Number Of Ingredients 8

Ingredients

20 jumbo pasta shells (about half a 12-ounce box)
1 24-ounce jar marinara sauce
2 15-ounce containers ricotta
2 cups baby spinach, chopped
½ cup grated Parmesan (2 ounces)
kosher salt and black pepper
½ cup grated mozzarella (4 ounces)
green salad (optional)

Steps:

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 to cool.
Spread the marinara sauce in the bottom of a large broilerproof baking dish.
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 the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

Nutrition Facts : Calories 794 calories, CarbohydrateContent 49 g, CholesterolContent 141 mg, FatContent 47 g, FiberContent 5 g, ProteinContent 44 g, SaturatedFatContent 24 g, SodiumContent 1390 mg, SugarContent 9 g

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