Pasta With Spinach And Ricotta Cheese Recipes

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SPINACH AND CHEESE STUFFED PASTA SHELLS



Spinach and Cheese Stuffed Pasta Shells image

Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.

Provided by KITKATY

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 9

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

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.

Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g

SPINACH & RICOTTA PASTA BAKE



Spinach & Ricotta Pasta Bake image

Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!

Provided by Nagi | RecipeTin Eats

Categories     Pasta

Time 55m

Number Of Ingredients 19

300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)
1 1/2 cups mozzarella cheese (, shredded (or more! For topping))
1 lb / 500 g ricotta ((Note 1))
1/2 cup parmesan cheese (, grated)
2 garlic cloves (, crushed)
350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )
1 cup mozzarella cheese (, shredded)
3/4 tsp salt & pepper
1 tbsp extra virgin olive oil
2 garlic cloves (, minced)
700g / 24oz tomato passata ((1 standard bottle) (Note 2))
1 tsp EACH onion and garlic powder
2 tsp dried Italian Mixed Herbs ((Note 3))
1/2 tsp dried chili flakes (, to taste (optional))
1 tsp sugar
1 tsp salt
Black pepper
2 tbsp water ((if needed))
Parmesan cheese (, grated)

Steps:

  • Preheat oven to 350F/180C.
  • Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
  • Cook pasta for time per packet MINUS 1 minute.
  • SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  • Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  • Add pasta and stir to combine. Transfer to a heatproof baking dish.
  • Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  • Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  • Serve while hot and fresh!

Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE



Pasta with Spinach and Ricotta Cheese Recipe image

Change up your day with our Pasta with Spinach and Ricotta Cheese Recipe. This Pasta with Spinach and Ricotta Cheese Recipe is just what they want.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 10 servings, about 1 cup each

Number Of Ingredients 10

1 lb. pappardelle pasta, uncooked
4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
1 onion, chopped
3 cloves garlic, minced
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 cup milk
2/3 cup KRAFT Grated Parmesan Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
2 large plum tomatoes, chopped
1/8 tsp. crushed red pepper

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
  • Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
  • Drain pasta. Add to spinach mixture; mix lightly.

Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 40 g, Fiber 3 g, Sugar 6 g, Protein 17 g

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

LEMON RICOTTA PASTA & SPINACH



Lemon ricotta pasta & spinach image

This light and zesty lemon ricotta pasta with spinach makes a delish weeknight meal ready in less than 15 minutes. Simple, fresh ingredients, delicious flavor, and minimal effort.

Provided by Katia

Categories     pasta

Number Of Ingredients 9

1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...)
1 cup (9oz/250 grams) whole-milk ricotta
8 oz (230 grams) fresh baby spinach, washed
1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve
1 unwaxed lemon, zest and juice
3 lemon wedges, to serve ((optional))
1 Tbsp extra virgin olive oil, plus extra for drizzling
1 garlic clove, grated or pressed
salt and black pepper, to taste

Steps:

  • In a large pot of boiling salted water, cook pasta according to package directions until al dente. Meanwhile, make the ricotta sauce.
  • In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper.
  • Stir until well combined, taste and make sure you're happy with the seasoning.
  • In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water.
  • After 1 minute, drain and return pasta and spinach to the same pot.
  • Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture.
  • Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

Nutrition Facts : Calories 538 kcal, Carbohydrate 64 g, Protein 26 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 314 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

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