Spinach-Ricotta Stuffed Pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 bx. Jumbo Pasta Shells (approx. 16) (Note 1)
3 tbs. Kosher Salt
16 oz. Fresh Ricotta (or packaged whole milk ricotta) (section CDE)
Squeeze out moisture thru cheesecloth if needed
1/2 c Freshly Grated Parmesan Cheese (divided)
1/2 c Sour Cream
1 lg. Egg (beaten)
10 oz. Spinach-Fresh Chopped (or frozen; defrosted, squeezed of all liquid and re-chopped)
4-5 c Tomato Sauce - Simple (section SAU)
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Directions: |
Directions:Bring 4-6 quarts of water to a rolling boil in a large stock pot. Stir in salt, add pasta and return to a boil.
Cook the pasta, stirring occasionally, until softened but still firm, about 7-8 minutes. Remove pasta with a large skimmer and carefully place into a bowl of cold water to stop the cooking process.
Remove and drain them carefully and set aside. (Note 1)
Preheat the oven to 375 degrees F.
Line the bottom of a 9 x 13-inch baking dish with about 1 cup of the pasta sauce. (Note 1)
In a medium mixing bowl, add ricotta, 1/4 cup grated cheese, sour cream, beaten egg and chopped spinach. Mix thoroughly and carefully place about 2-3 tablespoons of the mixture into each shell. The shell should be filled but not over stuffed. (Note 1) Nestle the filled pasta next to each other in the prepared baking dish as you fill them.
Spoon the remaining sauce evenly over the pasta and sprinkle with the remaining grated cheese. Place on center rack in oven and bake until cheese is melted, and sauce is bubbly, about 25 minutes.
Remove and let stand 5-10 minutes before serving.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Notes:
1) Any large shell will do for this recipe, including rolled up Lasagna Noodles.
If you use lasagna noodles:
Cook nine noodles to a pliable stage, plus one extra in case one breaks;
Shock in cool water to stop cooking;
Remove from cooling water, drain and lay flat on waxed paper;
Line an 8 x 8 or 8 x 11 baking dish with 1 cup of sauce;
Evenly spread 1/3 cup of filling the length of the noodle leaving a 1/2-inch space all the way around, then roll the noodle tight, but don’t squeeze out filling. Place in prepared baking dish, cover with sauce and continue with recipe.
Sub:
1) Swiss Chard, Kale or any other leafy green (blanched) is be a good substitute for Spinach.
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