STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA
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
Categories dinner, weekday, pastas, main course
Time 1h
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, Calories 424, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 14 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 0 grams
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Mindy Bratager
[email protected]I love that this recipe can be made with fresh or frozen spinach. It's a great way to use up leftover spinach.
Choudhary Salman
[email protected]These shells are a great make-ahead meal. I made them on Sunday and they were just as good on Tuesday.
omes omar
[email protected]I made these shells for a party and they were a huge hit! Everyone loved them.
Randy Norman
[email protected]The shells were perfect! They were cooked through but still had a slight bite to them. The filling was creamy and flavorful, and the sauce was delicious.
Inathi Ntloko
[email protected]The shells were a bit too salty for my taste, but overall I enjoyed the dish. I'll try using less salt next time.
Rehinatu Rashid
[email protected]I thought the shells were a bit bland, but the filling was very flavorful. I added some extra spices to the filling and it turned out great.
Janice Friginette
[email protected]The shells were a bit too firm for my liking, but the filling was delicious. I'll try cooking the shells for a little less time next time.
Tyronej9 Millert3
[email protected]These stuffed shells were a bit time-consuming to make, but they were worth it. The flavor was incredible and my family loved them.
Marisa A.bentos
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The shells are always cooked perfectly and the filling is creamy and flavorful.
Irfan Ansari
[email protected]The stuffed shells were easy to make and tasted delicious. I used fresh spinach and ricotta, and the flavor was amazing.
Konnor King
[email protected]I followed the recipe exactly and the shells turned out great! The filling was delicious and the shells were cooked through perfectly.
Yara Karaki
[email protected]These stuffed shells were a hit! The spinach and ricotta filling was creamy and flavorful, and the shells were cooked perfectly. I will definitely be making this recipe again.