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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

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4617 Calories from Fat 2058

% Daily Value*

Total Fat 233 g358.5%

Saturated Fat 90.1 g450.7%

Trans Fat 0 g

Cholesterol 436.1 mg145.4%

Sodium 3063.6 mg127.7%

Total Carbohydrates 443 g147.8%

Dietary Fiber 58.2 g232.7%

Sugars 117.7 g

Protein 212 g423.7%

Vitamin A 1285.7% Vitamin C 405.5%

Calcium 242% Iron 93.4%

*Based on a 2000 Calorie diet

Ricotta Stuffed Shells Recipe