STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA RECIPE ...
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you’re ready for dinner.
Provided by Martha Rose Shulman
Total Time 1 hours
Yield About 40 shells, serving 6
Number Of Ingredients 11
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.
Nutrition Facts : @context http//schema.org, Calories 424, UnsaturatedFatContent 6 grams, CarbohydrateContent 54 grams, FatContent 14 grams, FiberContent 5 grams, ProteinContent 21 grams, SaturatedFatContent 6 grams, SodiumContent 672 milligrams, SugarContent 7 grams, TransFatContent 0 grams
STUFFED SHELLS WITH ARRABBIATA SAUCE RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly oil the baking sheet and set aside.
- Partially cook the pasta shells in a large pot of boiling salted water until slightly tender but still quite firm to the bite, about 4 to 6 minutes. You will continue cooking the shells in the oven after they have been stuffed. Using a slotted spoon, drain pasta shells and place on oiled baking sheet, spreading them out so that they don't stick together and allow to cool.
- Heat the oil in a heavy medium saucepan over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the red pepper flakes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce. Bring the sauce to a simmer, stirring often.
- In a medium bowl, stir the ricotta, Parmesan, egg yolks, basil, parsley, mint, salt, and pepper. Set aside.
- Preheat the oven to 350 degrees F.
- Spoon 1 1/4 cups of the sauce over the prepared baking dish. Fill the cooked shells with the cheese mixture, about 2 tablespoons per shell. Arrange the shells in the prepared dish. Spoon the remaining sauce over the shells, then sprinkle with the mozzarella.
- Bake in the lower third of your oven until the filling is heated through and the top is golden brown, about 25 to 30 minutes.
More about "stuffed shells with spinach recipe recipes"
STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA RECIPE ...
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you’re ready for dinner.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 424 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine italian
Calories 424 per serving
- Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.
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SPINACH AND ARTICHOKE STUFFED SHELLS RECIPE | FOOD NETWORK ...
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.
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category main-dish
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category main-dish
- 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.
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SPINACH RICOTTA STUFFED SHELLS WITH MEAT SAUCE
Jumbo pasta shells stuffed with ricotta cheese, mozzarella and spinach topped with a turkey meat sauce. Here's a great way to sneak spinach on your kids' plate!
From skinnytaste.com
Reviews 5
Total Time 85 minutes
Category Dinner
Cuisine Italian
Calories 360.9 kcal per serving
From skinnytaste.com
Reviews 5
Total Time 85 minutes
Category Dinner
Cuisine Italian
Calories 360.9 kcal per serving
- Serve with additional sauce on top.
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STUFFED SHELLS RECIPE - NYT COOKING
Of all the baked pasta dishes, stuffed shells are beloved for good reason: The fluffy ricotta filling, punchy tomato sauce, melted cheese and oversize noodles creates the ultimate comfort food, and the make-ahead aspect is equally compelling. The tomato sauce can be made and refrigerated five days ahead, or you can save time by swapping in three cups of your favorite store-bought marinara sauce. The shells can be assembled a few hours ahead, then baked from the refrigerator an hour before it’s time to eat. While some versions add frozen spinach, herbs or lemon, you really don’t need anything beyond the basics; this classic version is pure comfort.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
Cuisine american
- Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake, uncovered, until the cheese is melted and the sauce is bubbling, 15 to 20 minutes. (If you’d like to brown the cheese, you can broil for a few minutes.) Let sit 5 minutes, then serve.
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ITALIAN STUFFED SHELLS RECIPE: HOW TO MAKE IT
A dear friend first brought over this stuffed shells recipe. Now I take it to other friends' homes and to potlucks, because it's always a big hit! —Beverly Austin, Fulton, Missouri
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 430 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 430 calories per serving
- In a large skillet, cook beef, onion and garlic over medium heat, crumbling beef, until meat is no longer pink; drain. Stir in water, tomato paste, bouillon and oregano. Reduce heat; simmer, uncovered, for 30 minutes. , Meanwhile, combine egg, cottage cheese, 1 cup mozzarella and Parmesan cheese. Stuff shells with cheese mixture., Preheat oven to 350°. Arrange shells in a greased 13x9-in. or 3-qt. baking dish. Pour meat sauce over shells. Cover; bake 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, about 5 minutes longer.
Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove 30 minutes before baking. Preheat oven to 350°. Bake as directed, adding remaining 1 cup mozzarella after 30-40 minutes and increasing time as necessary for a thermometer inserted in center to read 165°.
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SPINACH AND RICOTTA CHEESE STUFFED MANICOTTI PASTA SHELLS ...
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