Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Australian / Ricotta, Spinach & Chicken Stuffed Pasta Shells Recipe
    Lost? Site Map

    Ricotta, Spinach & Chicken Stuffed Pasta Shells

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Mooloolaba Denise's Note:

    I've found that food recipes for the masses just didn't suit as in our home, we like a lot more seasoning. However, with a daughter that is vegetarian, I adapted this by just eliminating the chicken. It still is a tasty dish to take to events away. Sometimes it is difficult to buy the very large pasta shells, but I have found them at various fruit & veggie barns. My favourite shell is Conchiglioni 87/b by Divella.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180F (160C) (I use my NuWave Oven for about 45 minutes).
    2. 2
      Par-cook the pasta in boiling water for 3 minutes. Drain and cool slightly.
    3. 3
      Brush a shallow 8 cup ovenproof baking dish or ramekins, with oil. (or spray).
    4. 4
      Microwave the spinach until just wilted. Then drain and chop finely, squeezing out excess liquid.
    5. 5
      Combine spinach, ricotta and cottage cheese annd spoon or pipe into the pasta shells.
    6. 6
      Combine the pasta sauce and stock and pour into the prepared dish or ramekins. Place the shells on top and scatter pieces of skinless chicken around. Sprinkle grated parmesan over all.
    7. 7
      Bake covered for about 1 hour and scatter torn basil leaves on top to serve.

    Ratings & Reviews:

    • on August 18, 2008

      55

      Very tasty combination of ingredients. I had to modify the recipe somewhat because we need to eat gluten-free. I cannot find GF large pasta to stuff, so I made the whole thing as a casserole. I boiled GF pasta, then combined all of the ingredients (except the pasta sauce). I spread a layer of sauce on the bottom of the casserole dish, added the cheesy filling, then topped it with the rest of the sauce and the parmesan and baked it until hot and bubbly. The arrabiata sauce is a nice counterpoint to the creamy filling. This dish will be making a return visit to our dinner table.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Ricotta, Spinach & Chicken Stuffed Pasta Shells

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 885.0
     
    Calories from Fat 229
    25%
    Total Fat 25.4 g
    39%
    Saturated Fat 12.6 g
    63%
    Cholesterol 136.5 mg
    45%
    Sodium 1841.6 mg
    76%
    Total Carbohydrate 86.9 g
    28%
    Dietary Fiber 6.2 g
    25%
    Sugars 18.1 g
    72%
    Protein 75.3 g
    150%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites