Best 6 Ricotta And Spinach Stuffed Pasta Shells Recipes

SPINACH AND RICOTTA STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
• Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
• Add the spinach and cook until wilted, about 2 minutes.
• Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
• Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
• Stuff shells with the spinach cheese mixture and place in the baking dish.
• Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
• Serve immediately with basil and parmesan cheese, if desired.

SPINACH AND RICOTTA STUFFED SHELLS

Steps:

• Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
• In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
• Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

SPINACH-RICOTTA STUFFED SHELLS

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

RICOTTA AND SPINACH STUFFED PASTA SHELLS

Steps:

• Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
• Cool slightly.
• Preheat oven to moderate.
• Boil, steam or microwave spinach until just wilted; drain.
• Chop spinach finely, squeeze out excess liquid.
• Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
• Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
• Place pasta shells in dish; sprinkle with parmesan.
• Bake, covered, in moderate oven about 1 hour or until pasta is tender.

CHEESY SPINACH-STUFFED SHELLS

Steps:

• Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.

SPINACH AND CHEESE STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
• Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
• Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
• Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.