You are here

Ricotta Stuffed Shells

Chef.at.Home's picture
Ingredients
For sauce
  Roma tomatoes 12 , halved (Italian Plum Variety)
  Scallions 1 Bunch (100 gm), chopped
  Garlic 2 Clove (10 gm), minced
  Carrot 1 , chopped
  Celery stalk 1 , chopped
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Onion 1 , chopped
  Olive oil 1⁄2 Cup (8 tbs)
  Unsalted butter 1 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
For filling
  Jumbo shells/12 manicotti 24
  Frozen spinach 10 Ounce, thawed (1 Package)
  Ricotta cheese 3 Cup (48 tbs) (Nonfat / Low Fat Type)
  Egg white 1 Large
  Nutmeg 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Preheat the oven to 325°F.
Combine the first 7 ingredients in a 3-quart saucepan.
Bring to a boil and reduce heat.
Simmer, partially covered, for 45 minutes.
Puree the sauce in a blender or food processor.
Strain and set aside.
Saute onions in olive oil and butter until golden.
Add white wine and simmer for 2 minutes.
Add the sauce and cook for 10 to 15 minutes on low heat.
Cook the pasta in a large pot of boiling salted water according to the package directions.
Drain, rinse in cool water, and pat dry.
Squeeze any excess liquid from the spinach and chop.
In a large bowl, combine the ricotta, spinach, egg white, salt, nutmeg, and pepper.
Using a pastry bag, fill the shells or manicotti with stuffing mixture and place them in a large oiled casserole.
Pour the sauce over shells, then sprinkle with grated Parmesan.
Cover and bake for 40 minutes.
Uncover and bake 10 minutes more.

Recipe Summary

Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.235295
Average: 4.2 (17 votes)