You are here

Ricotta Stuffed Shells's picture
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)

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

Side Dish
Preparation Time: 
5 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)


Ricotta Stuffed Shells Recipe