Ricotta And Spinach Stuffed Shells Frittata Recipes

SPINACH AND RICOTTA STUFFED SHELLS

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.

RICOTTA AND SPINACH STUFFED SHELLS

Steps:

• Pulse tomatoes and their juices in a food processor until smooth.
• Heat oil in a medium pan over medium heat. Saute onion and garlic until tender, about 7 minutes. Add tomatoes and cook, stirring until slightly thickened, about 20 minutes. Season with salt and pepper. Let cool.
• Heat oven to 350 degrees. Pour boiling water over bulgur, cover, and let stand until soft and water is absorbed, 30 minutes.
• Cook shells in a large pot of salted boiling water. Drain and let cool.
• Steam spinach, covered, over medium heat, stirring occasionally, until tender. Squeeze out excess moisture, coarsely chop, and add to bulgur. Stir in ricotta. Season with salt and pepper. Stir in egg.
• Coat bottom of a 9-by-13-inch casserole dish with 1 cup sauce. Spoon filling into shells and arrange in pan. Add remaining sauce, cover with foil, and bake until bubbling, about 40 minutes. Sprinkle with Parmesan before serving.

RICOTTA AND SPINACH STUFFED SHELLS FRITTATA

Steps:

• Heat oven to 350 degrees. Whisk eggs and season with salt and pepper. Stir in tomato sauce.
• Heat an 8-inch skillet over medium-low heat. Brush with olive oil. Pour in egg mixture and cook until edges begin to set, 2 to 3 minutes.
• Arrange shells in egg mixture and cover with foil. Transfer to oven and bake until just set in the middle, 20 to 22 minutes.

SPINACH-RICOTTA STUFFED SHELLS

Steps:

• Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
• Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
• Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
• Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
• To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
• Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA

Steps:

• Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
• Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
• Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
• Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.

SPINACH RICOTTA FRITTATA

Steps:

• Spray a non-stick 9 or 10 inch omelet pan with cooking spray.
• Place over medium high heat, add butter.
• When butter is melted add the prepared vegetables and basil.
• Cook stirring often just until spinach is wilted.
• Whisk together the eggs and ricotta cheese.
• Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan.
• When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes.
• Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese.
• Cut in half and serve on warmed plates.