Best 2 Stuffed Shells Spinach Ricotta Cheese Recipes

STUFFED SHELLS WITH SPINACH, RICOTTA, AND COTTAGE CHEESE

Stuffed Shells with Spinach, Ricotta, and Cottage Cheese image

This is one recipe that my family never gets tired off. Works great all the time! I like to serve this with toasted Italian bread and salad. Leftovers can be used for lunch.

Provided by basementbakery

Categories Main Dish Recipes Pasta

Time 1h25m

Yield 8

Number Of Ingredients 15

Ingredients

1 pound jumbo pasta shells
1 (16 ounce) package frozen chopped spinach
4 tablespoons water
1 pound cottage cheese
1 cup ricotta cheese
½ cup Parmesan cheese
½ cup chopped onion
1 egg
6 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon ground nutmeg
salt and ground black pepper to taste
4 cups pasta sauce
1 cup shredded mozzarella cheese

Steps:

Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; do not overcook. Drain and rinse shells with cold water.
Preheat the oven to 350 degrees F (175 degrees C).
Place frozen spinach in a microwave-safe bowl and add water. Heat in the microwave for 4 minutes. Stir and allow to cool. Squeeze spinach dry and transfer to a large bowl.
Add cottage cheese, ricotta cheese, Parmesan cheese, onion, egg, garlic, oregano, basil, nutmeg, salt, and pepper to the bowl with the spinach and mix well.
Pour and spread 1/2 to 3/4 cup pasta sauce evenly over the bottom of a 9x13-inch baking dish. Fill each cooked pasta shell with spinach mixture and arrange, filled-side up, in the baking dish, keeping 1/2 inch between shells. Carefully pour remaining sauce on top of shells and sprinkle mozzarella cheese on top. Cover the pan loosely with aluminum foil.
Bake in the preheated oven until hot and bubbly, about 40 minutes. Serve hot.

Nutrition Facts : Calories 512 calories, Carbohydrate 68 g, Cholesterol 56.5 mg, Fat 13.9 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 6.7 g, Sodium 1016.6 mg, Sugar 14 g

STUFFED SHELLS (SPINACH & RICOTTA CHEESE) RECIPE - (4.7/5)

Stuffed Shells (Spinach & Ricotta Cheese) Recipe - (4.7/5) image

Provided by lknowles

Number Of Ingredients 8

Ingredients

20 * 20 jumbo pasta shells (about half a 12-ounce box)
1 * 1 24-ounce jar marinara sauce
2 * 2 15-ounce containers ricotta
* (2 cups baby spinach, chopped or other vegetables you like)
1/2 * 1/2 cup grated Parmesan (2 ounces)
* kosher salt and black pepper
1/2 * 1/2 cup grated mozzarella (4 ounces)
* green salad (optional)

Steps:

1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool. 2. Spread the marinara sauce in the bottom of a large broilerproof baking dish. 3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes. 4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired. Nutritional Information * Per Serving * Calories 794 * Fat 47g * Sat Fat 24g * Cholesterol 141mg * Sodium 1,390mg * Protein 44g * Carbohydrate 49g * Sugar 9g * Fiber 5g * Iron 3mg * Calcium 798mg