Ricottaspinachchickenstuffedpastashells Recipes

CHICKEN- AND SPINACH-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package. Rinse with cool water; drain.
• Meanwhile, in medium bowl, mix ricotta cheese, egg, Parmesan cheese, spinach and chicken.
• Spread 1 cup of the pasta sauce in bottom of 13x9-inch (3-quart) glass baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Cover dish with foil; bake 30 minutes. Sprinkle with Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

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.

RICOTTA, SPINACH & CHICKEN STUFFED PASTA SHELLS

Steps:

• Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).
• Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.
• Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).
• Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.
• Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.
• Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.
• Bake covered for about 1 hour and scatter torn basil leaves on top to serve.