SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 366.2
  • Total Fat: 7.1 g
  • Cholesterol: 26.4 mg
  • Sodium: 134.2 mg
  • Total Carbs: 55.8 g
  • Dietary Fiber: 3.6 g
  • Protein: 13.6 g

View full nutritional breakdown of Ray Rays Double Stuffed Shells - Meatless calories by ingredient
Report Inappropriate Recipe

Ray Rays Double Stuffed Shells - Meatless

Submitted by: DAS92687

Introduction

Ingredients

1 pound jumbo pasta shells (16 pieces)
1 cup (4 oz) baby pasta shells
6 plum tomatoes, seeded and chopped
1/4 cup EVOO
3 cloves garlic, finely chopped
1/2 teaspoon herbes de provence
Salt and pepper
1/2 pound thawed frozen spinach, squeezed to remove excess liquid
1 1/2 cups ricotta (about 12 oz)
1/2 cup grated parmesan
Directions

Preheat the broiler. In a pot of boiling, salted water, cook the jumbo shells until al dente. In a smaller saucepan of boiling, salted water, cook the baby shells until al dente. Drain separately, reserving 3/4 cup of the cooking water. Spread the jumbo shells out on a work surface.
Meanwhile, in a large, ovenproof skillet, toss the tomatoes with 3 tbsp. EVOO. Broil for 15 minutes. Remove, then stir in the garlic, herbs and 1/2 cup reserved pasta water; season with salt and pepper. Lower the oven to 350 degrees .
In a bowl, toss the baby shells with the remaining 1 tbsp. EVOO. Stir in the spinach, ricotta, 1/4 cup parmesan and remaining 1/4 cup pasta water; season. Stuff the jumbo shells with the spinach mixture; arrange in the skillet atop the sauce. Top with the remaining parmesan, cover and bake until heated through, about 30 minutes.
Ingredients

1 pound jumbo pasta shells (16 pieces)
1 cup (4 oz) baby pasta shells
6 plum tomatoes, seeded and chopped
1/4 cup EVOO
3 cloves garlic, finely chopped
1/2 teaspoon herbes de provence
Salt and pepper
1/2 pound thawed frozen spinach, squeezed to remove excess liquid
1 1/2 cups ricotta (about 12 oz)
1/2 cup grated parmesan
Directions

Preheat the broiler. In a pot of boiling, salted water, cook the jumbo shells until al dente. In a smaller saucepan of boiling, salted water, cook the baby shells until al dente. Drain separately, reserving 3/4 cup of the cooking water. Spread the jumbo shells out on a work surface.
Meanwhile, in a large, ovenproof skillet, toss the tomatoes with 3 tbsp. EVOO. Broil for 15 minutes. Remove, then stir in the garlic, herbs and 1/2 cup reserved pasta water; season with salt and pepper. Lower the oven to 350 degrees .
In a bowl, toss the baby shells with the remaining 1 tbsp. EVOO. Stir in the spinach, ricotta, 1/4 cup parmesan and remaining 1/4 cup pasta water; season. Stuff the jumbo shells with the spinach mixture; arrange in the skillet atop the sauce. Top with the remaining parmesan, cover and bake until heated through, about 30 minutes.

Number of Servings: 4

Ingredients

    Ingredients

    1 pound jumbo pasta shells (16 pieces)
    1 cup (4 oz) baby pasta shells
    6 plum tomatoes, seeded and chopped
    1/4 cup EVOO
    3 cloves garlic, finely chopped
    1/2 teaspoon herbes de provence
    Salt and pepper
    1/2 pound thawed frozen spinach, squeezed to remove excess liquid
    1 1/2 cups ricotta (about 12 oz)
    1/2 cup grated parmesan
    Directions

    Preheat the broiler. In a pot of boiling, salted water, cook the jumbo shells until al dente. In a smaller saucepan of boiling, salted water, cook the baby shells until al dente. Drain separately, reserving 3/4 cup of the cooking water. Spread the jumbo shells out on a work surface.

    Meanwhile, in a large, ovenproof skillet, toss the tomatoes with 3 tbsp. EVOO. Broil for 15 minutes. Remove, then stir in the garlic, herbs and 1/2 cup reserved pasta water; season with salt and pepper. Lower the oven to 350 degrees .

    In a bowl, toss the baby shells with the remaining 1 tbsp. EVOO. Stir in the spinach, ricotta, 1/4 cup parmesan and remaining 1/4 cup pasta water; season. Stuff the jumbo shells with the spinach mixture; arrange in the skillet atop the sauce. Top with the remaining parmesan, cover and bake until heated through, about 30 minutes.

Directions



Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user DAS92687.






Great Stories from around the Web


Rate This Recipe