STUFFED SHELLS WITH RICOTTA AND SPINACH (BY GERTC96 & 2BLEU)
9/24/08: As the original recipe looked great in a magazine, it didn't fare well by us nor some reviewers, so we felt it needed a serious make-over. We asked our dear zaar buddy, Chef #279989, to help us reconstruct it. Chef #279989 is very creative and has some wonderful recipes of her own, so we knew it would be in good hands. The revision includes a different type of pasta, and the addition of mushrooms, bacon, mozarella, and egg. The other changes are more subtle and more to do with preparation. Gert suggests adding tomato sauce, but we may try it with alfredo sauce, or perhaps a bit of both. 9/27/08 - We made these for dinner tonight using tomato sauce and fresh spinach. We gave it 5 stars all-the-way! Buddha loved it as it, but for my tastes, I would omit the bacon. The filling really makes alot, but no worries, because you can bake the extra filling in a small casserole dish as it is outstanding! Kudos to you Gert, and thanks for turning a not-so-great recipe into a 5 star spectacular!
Provided by 2Bleu
Categories Pasta Shells
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saute pan over medium-high heat, fry bacon till crisp. Remove bacon and drain on paper towels.
- Melt butter in the pan with the bacon grease. Add mushrooms, season with salt and pepper, and saute' until just soft.
- Add spinach and green onions. Saute for 3-5 minutes. Remove pan from heat and set spinach mixture into a mesh strainer to drain.
- In large bowl, combine, ricotta, mozarella, egg, parsley, tarragon. Season with more salt/pepper to taste. Add spinach mixture to the ricotta mixture and mix well.
- Spread tomato sauce into the bottom of a baking dish. Spoon spinach/cheese mixture into the cooked shells. Place filled shells into the baking dish and sprinkle with parmesan cheese. Bake at 350°F for 20-25 minutes. NOTE: If you have leftover filling, place it in a ramekin or small baking dish and bake along side of the shells. It's delicious!
Nutrition Facts : Calories 196.6, Fat 12.6, SaturatedFat 6.7, Cholesterol 65.5, Sodium 598.7, Carbohydrate 7.6, Fiber 2.5, Sugar 2.8, Protein 14.7
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BROWNER Jones
browner@gmail.comI can't wait to try this recipe! It looks delicious.
Junior Molete
junior.m@gmail.comThis is my favorite stuffed shells recipe. It's always a crowd-pleaser.
Joseph Wyatt jr
j.j@yahoo.comThis recipe was easy to follow and the shells turned out great.
Timothy Lankford
lankford_t55@yahoo.comI've made this recipe several times and it's always a hit with my family.
Amile
amile93@gmail.comThis was a great recipe! The shells were cooked perfectly and the filling was delicious.
Kunle Oderinde
kunle-o23@gmail.comI'm not a big fan of ricotta cheese, but I loved this recipe. The spinach and cheese filling was perfect.
Malaylia Walker
walker-m@gmail.comThis recipe was delicious! The shells were cooked perfectly and the filling was creamy and flavorful.
Ratu Daunakamakama
d@hotmail.comI've never made stuffed shells before, but this recipe made it easy. They turned out great!
Thunderhead Gaming
gthunderhead13@gmail.comThis recipe was a bit too complicated for me. I'm not sure I'll make it again.
Virginia Mashile
virginia-mashile73@gmail.comI love this recipe! The shells are always cooked perfectly and the filling is creamy and delicious.
Mudssar Butt
butt_mudssar@gmail.comThis is my go-to recipe for stuffed shells. It's easy to make and always a crowd-pleaser.
Kopila Magar
kmagar92@yahoo.comThe ricotta and spinach filling was a bit bland for my taste, but the shells were cooked perfectly.
anthony jobi
jobi73@yahoo.comI've made this recipe several times and it always turns out delicious.
Shan Wangui
w@hotmail.comThis recipe was a hit with my family! The shells were perfectly cooked and the filling was creamy and flavorful.