RICOTTA STUFFED SHELLS
Better than olive garden stuffed shells, this easy baked pasta recipe is filled with Ricotta cheese. With just 15 minutes of prep time, you can make this delicious freezer friendly kid approved dinner!
Provided by Christi Johnstone
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Cook pasta shells according to directions until they are al dente. Do not overcook. Run under cold water as soon as they are removed from the boiling water. Set aside for now.
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 baking pan with cooking spray.
- Mix the ricotta cheese, egg, lemon juice, salt, garlic powder, onion powder, dried basil, dried oregano, and black pepper in a small bowl.
- Pour and spread 1 ¾ cup of the marinara sauce into the bottom of the dish.
- Fill each pasta shell with the ricotta cheese mixture and place them evenly throughout the baking pan.
- Once all pasta shells are filled and nestled into the sauce, drizzle the remaining marinara over all the shells and top off with mozzarella cheese.
- Bake in the oven for 20-25 minutes or until the sauce is bubbly and the cheese is melted.
- Broil for 2 minutes to get your cheese nice and toasty (if you prefer). Serve garnished with minced fresh parsley, if desired.
Nutrition Facts : Calories 495 kcal, Carbohydrate 52 g, Protein 27 g, Fat 20 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1385 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
PASTA WITH RICOTTA AND SUN-DRIED TOMATOES
I absolutely love this quick and easy creamy pasta!
Provided by Michelle Finley Baker
Categories Pasta and Noodles Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
- Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.
Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g
STUFFED SHELLS III
This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.
Provided by Renee
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 1h30m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
- In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
- Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
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