Low Calorie Spinach Ricotta Stuffed Shells Recipe 435

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SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

Provided by Laura Bolton - Fork Knife Swoon

Categories     Dinner

Time 50m

Number Of Ingredients 12

16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
1-1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly-chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1-1/4 cups marinara sauce

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 AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

Spinach and Ricotta Stuffed Shells. Jumbo pasta shells stuffed with three types of cheeses and topped with pasta sauce!

Provided by Kelley Simmons

Categories     Main Course

Time 45m

Number Of Ingredients 14

12-14 jumbo pasta shells
1 tablespoon extra virgin olive oil
1 medium onion (diced)
2 cloves garlic (minced)
4 cups fresh spinach
1 cup ricotta cheese
1 cup mozzarella cheese (shredded)
1/2 cup Parmesan cheese (grated)
1 large egg
1/2 teaspoon pepper
1/2 teaspoon salt
1 1/2 cups marinara sauce
basil for serving (if desired)
extra parmesan cheese for serving (if desired)

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.

Nutrition Facts : Calories 419 kcal, Carbohydrate 30 g, Protein 25 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 103 mg, Sodium 1242 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

LOW CALORIE SPINACH & RICOTTA STUFFED SHELLS RECIPE - (4.2/5)



Low Calorie Spinach & Ricotta Stuffed Shells Recipe - (4.2/5) image

Provided by á-10469

Number Of Ingredients 12

18 jumbo pasta shells (about 6 ounces)
1 1/2 teaspoons olive oil
1 medium onion, finely chopped
1 15 oz can crushed tomatoes
3/4 teaspoon sugar
1/4 teaspoon salt plus
1/4 teaspoon freshly ground black pepper plus additional for seasoning
2 cups baby spinach, finely chopped
1 cup low-fat ricotta
1/2 cup shredded part-skim mozzarella
1 egg white, lightly beaten
Olive oil cooking spray

Steps:

  • Cook shells according to package directions; rinse under cold water, drain and pat dry. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook until browned, about 5 minutes. Add tomatoes, sugar and season with salt and pepper to taste. Let simmer until sauce is slightly thickened, about 10 minutes. Set aside. Preheat the oven to 375 degrees. Coat a 9 x 9 inch baking dish with cooking spray. Combine spinach, both cheeses, egg white and 1/4 teaspoon of each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish and mix. Stuff each shell with 1 heaping tablespoon and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let sit 5 to 10 minutes before serving.

STUFFED SHELLS WITH SPINACH



Stuffed Shells with Spinach image

Stuffed shells recipe with spinach and three kinds of cheese! Ricotta, parmesan, and mozzarella pair nicely with a homemade sausage marinara sauce.

Provided by Jessica Gavin

Categories     Entree

Time 1h20m

Number Of Ingredients 22

1 tablespoon olive oil
½ pound mild Italian sausage
½ cup yellow onion (finely chopped )
1 teaspoon minced garlic
3 tablespoons tomato paste
28 ounces crushed tomatoes (San Marzano recommended)
½ teaspoon oregano (dried)
¾ teaspoon kosher salt
¼ teaspoon black pepper
16 jumbo pasta shells (cook a couple extra in case some break)
1 tablespoon olive oil
2 teaspoons minced garlic
4 cups spinach leaves (packed, roughly chopped)
15 ounces ricotta cheese (whole milk)
1 cup mozzarella cheese (shredded )
½ cup Parmesan cheese (finely shredded, plus more for garnish)
1 large egg
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 teaspoon kosher salt
⅛ teaspoon ground nutmeg
½ teaspoon black pepper

Steps:

  • Heat a large saucepan over medium heat. Add 1 tablespoon olive oil, once hot add sausage. Break the meat up into smaller pieces as it cooks and is no longer pink, about 5 minutes.
  • Add onion and garlic to a pan, stir and cook for 2 minutes. Add tomato paste and cook for 1 minute. Add crushed tomatoes, oregano, ¾ teaspoon salt, and ¼ teaspoon black pepper, stir well to combine.
  • Increase heat to medium-high and bring sauce to a simmer. Cover the pan, leaving a small opening for steam to escape, and lower the heat to low so that the sauce simmers.
  • Cook for 15 minutes, stirring occasionally. Add some water if the sauce starts to look dry. Taste and season with salt and pepper.
  • Add meat sauce to a 9x13-inch baking dish, spread evenly in the pan.
  • Set the oven rack to the center position. Preheat to 400°F (204ºC) degrees.
  • Bring 3 quarts of water to a boil in a large pot. Cook pasta according to package directions. Drain and place shells on a sheet pan then set aside.
  • Heat a large saute pan over medium heat. Add 1 tablespoon of olive oil, once hot add 2 teaspoons garlic and saute until fragrant but not browned, 30 seconds.
  • Add spinach and cook, occasionally stirring until the leaves begin to wilt but are still bright green, 3 minutes. Remove from heat and let cool.
  • Stir together cooled spinach, ricotta (1 ½ cups), mozzarella, Parmesan, egg, parsley, basil, 1 teaspoon salt, ½ teaspoon pepper, and nutmeg until thoroughly combined.
  • Transfer cheese filling into a large resealable plastic bag or piping bag. Cut off one edge of the bag and pipe each pasta shell with ricotta mixture, and place it in the baking dish.
  • Cover the shells with aluminum foil and bake for 30 minutes.
  • Remove the foil and continue cooking until the sauce begins to bubble about 5 minutes.
  • Serve warm with a sprinkling of Parmesan cheese.

Nutrition Facts : Calories 402 kcal, Carbohydrate 24 g, Protein 20 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 90 mg, Sodium 1150 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

In search of a super filling, healthy, quick and easy to prepare dish perfect for any time of the year? How about Spinach and Ricotta Stuffed Shells! A pasta recipe to print and save forever!

Provided by Lorena Grater

Categories     Main Course

Time 35m

Number Of Ingredients 11

16 large shells
3 small shallots
4 cloves garlic
2 cups ricotta
1 cup freshly grated Parmesan
1/2 cup heavy cream
4 cups fresh baby spinach
1 large zucchini
1 large tomato
1 1/4 tsp sea salt
Pepper

Steps:

  • Preheat oven to 350 F.
  • Bring about 3 liters of water to the boil in a big pot.
  • Heat a large pan over medium heat.
  • Peel and finely chop shallots and garlic. Set aside.
  • Wash and deseed zucchini by using a spoon and spooning out the seeds, then dice into pinky finger nail small pieces.
  • Add a dollop of olive oil to pan and then add chopped shallots and garlic. Sauté until translucent.
  • The water should now be boiling, add shells to boiling water and stir every once in a while to avoid sticking together. Cook as long as instructed on package (usually 10 minutes).
  • Add ricotta, parmesan, cream, salt and pepper to pan mix well and bring to the boil. Once boiling remove one cup of the sauce and pour onto the bottom of a ovenproof dish.
  • Add zucchini and spinach to pan and cook for about 2 minutes, then remove from heat.
  • Drain shells and immediately rinse with cold water to avoid from sticking together.
  • Fill shells with filling by holding in one hand and filling with a spoon and then place on the ricotta sauce layer in the ovenproof dish.
  • Bake for 15 minutes.
  • While shells are baking, deseed tomato and cut into small cubes.
  • Decorate shells with cubes and serve immediately.

Nutrition Facts : Calories 456 kcal, Carbohydrate 13 g, Protein 26 g, Fat 33 g, SaturatedFat 21 g, Cholesterol 120 mg, Sodium 1273 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

LOW-FAT SPINACH AND RICOTTA PASTA



Low-Fat Spinach and Ricotta Pasta image

Here's a delightfully quick and easy creamy low-fat pasta recipe using low-fat ricotta cheese, fresh spinach, basil, and your favorite pasta.

Provided by Fiona Haynes

Categories     Dinner     Entree     Side Dish     Pasta

Time 20m

Yield 6

Number Of Ingredients 11

12 ounces elbow macaroni, or penne, or shell pasta, cooked
2 teaspoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
10 ounces fresh baby spinach, roughly chopped
1 ounce fresh basil, chopped
1 cup low-fat ricotta cheese
1/4 cup non-fat milk
1 tablespoon lemon juice, and zest of 1/2 lemon, optional
Freshly ground black pepper, to taste, optional
2 tablespoons grated Parmesan cheese, optional

Steps:

  • Gather the ingredients.
  • Bring a large pot of salted water to a boil and cook pasta according to package directions.
  • Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
  • Add spinach and basil to the skillet and stir until wilted.
  • Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
  • Drain pasta, reserving 1/4 cup or so of the cooking water.
  • Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
  • Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.

Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 13 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g

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