Photo: NO RECIPE RECIPE: Spinach and Ricotta Jumbo Shells Recipe
Ingredients
- 1 pound jumbo shells pasta
- Good quality ricotta or feta cheese
- Chopped parsley leaves
- Reserved pasta water
- Halved olives, pitted
- Salt and freshly ground black pepper
- Grated Parmesan
- Olive oil
- Shredded mozzarella, for garnish, optional
- Chopped spinach or basil leaves, for garnish, optional
Directions
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the manufacturer's directions. Drain and reserve about 3/4 cup of the pasta water.
Return the pot to the stovetop over medium heat. Add the pasta in the pot and stir in the ricotta cheese and parsley to combine. Add the reserved pasta water and the olives and season with salt and pepper, to taste.
Remove from the heat and stir in Parmesan and a big drizzle of olive oil. Transfer to a serving bowl or platter and serve immediately with optional garnishes.
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By spc548personalChef
Illinois
on October 20, 2011
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This is a good basic recipe for stuffed shells, but a little bland. I sautéed an onion and 4 cloves minced garlic in olive oil for 5 minutes, added salt and crushed red pepper, then added the spinach. I also mixed together a 1/2 cup Romano cheese to 1 pound Ricotta and the mozzarella, then mixed in the cooled sautéed spinach mixture for a wonderful filling! Piping it through a plastic bag keeps me from making a mess when stuffing the shells. Then I baked the stuffed shells for 15 minutes at 375 F. Always taste you filling, and adjust seasoning and/or cheese before stuffing, and it will be a hit.
By cboisver
Weare, NH
on February 21, 2010
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I thought that it was a neat idea but the taste just wasn't there for me. Sorry
By kevin_cindy_2991761
St. Petersburg, FL
on January 25, 2010
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I used feta, and whole wheat penne for a quick dinner. The famiy absolutely loved it. Next time, I'll be adding a splash of lemon juice!
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