BAKED SPINACH AND BEEF STUFFED SHELLS
A mixture of ricotta, spinach and ground beef makes this classic baked pasta dish particularly satisfying. Grass-fed beef is rich and flavorful, so cooking with even a small amount makes a big impact.
Time 45m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.
- Meanwhile, preheat oven to 350°F.
- Heat a large, heavy skillet over medium-high heat. Add beef and cook, stirring and breaking up chunks, until browned, about 7 minutes. Drain off any excess fat.
- In a large bowl, combine beef, ricotta cheese and spinach.
- Spread half the marinara sauce over the bottom of a 9x13-inch baking dish.
- Spoon a heaping tablespoon of filling into each shell and place them open side up into the dish; fit them together snuggly and you should be able to get them all in a single layer.
- Pour remaining marinara evenly over top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 510 calories, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 80 milligrams, Sodium 760 milligrams, Carbohydrate 49 grams, Protein 35 grams
EASY BEEF-STUFFED SHELLS
Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
MOM'S SPINACH AND RICOTTA STUFFED SHELLS
This is moms stuffed shell recipe, it can be made with reduced fat cheeses and with a straight tomato sauce for a lighter fare.
Provided by Steve_G
Categories Pasta Shells
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Bring 4 - 5 qts of water to a rolling boil, add 2 tbs of salt, gently add pasta, be sure to add extra shells as you will lose a few, cook for approximately 10 minutes, or it tests al dente. Drain and rinse in cold water. If pasta is starchy, you can toss in olive oil to prevent from sticking, but use sparingly as it will also prevent the cheese from sticking.
- While pasta is cooking start your sauce:.
- In an 6-8 qt pan brown meats over a medium hot burner, work it with a spoon until meat crumbles, add onion, then cook until dark brown, If there is an excessive amount of fat, drain and, optionally, rinse. Add garlic and season to taste. Cook until garlic is fragrant, use caution not to burn. Add sauce & paste, reduce to a simmer. Continue to simmer until ready to serve, adjust seasoning as necessary.
- While meat sauce is cooking thaw and rinse and your spinach, I like to use the microwave , but you can rinse it under hot water. After draining all the water you can in a colander wrap the spinach in a very clean towel and twist to get the remaining water out, this is a critical step. When you get done the spinach will be VERY dry. Crumble the spinach in a large bowl, add ricotta, ¾ of the mozzarella, ¾ of the parmesan, mix, add egg, mix add seasonings/garlic and mix. Be sure to add enough salt here, the spinach really comes alive when seasoned properly.
- Preheat oven to 350 degrees F.
- I like to bake the noodles in 8x12 foil pans, but you can use a single ½ sheet pan or a large casserole dish or a pair of 9x13 pans. Whatever you decide, lightly grease the pans, ladle in a generous amount of sauce. Each shell will take about 2 tablespoons of filling. They are very full, but not too top heavy. I fit about 20 shells in an 8x12 pan. Once the shells are filled and arranged, spoon a small amount of sauce on each one, sprinkle remaining cheeses on the top, cover with greased foil and bake for 25 minutes.
- If you are making the shells ahead of time you will need to adjust your cooking time, bake at 325 for 15 minutes or so, then raise temp to 350 and bake for an additional 20-25 minutes. Remove the foil and bake for another 5 minutes, until cheese is melted. At this point you can turn on the broiler (top element) and brown the cheeses.
- Remove from oven and let sit for 10 minutes (or so) while you warm up your garlic bread.
Nutrition Facts : Calories 791.2, Fat 48.3, SaturatedFat 23.4, Cholesterol 213.4, Sodium 2663.5, Carbohydrate 37.5, Fiber 8.8, Sugar 16.7, Protein 56.6
SPINACH, PESTO, AND BEEF STUFFED SHELLS
This is a light, cheesy and very easy manicotti. Use whatever shell type pasta you like. I have homemade pesto and tomato sauce in the freezer but this is fine with store bought. This recipe makes a large amount so we have enough for two dinners and a lunch for three people. Enjoy!
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown the ground meat and season well with salt and pepper.
- Drain off the grease and put in a large bowl.
- Boil the shells, drain and set aside.
- Preheat the oven to 350 degrees.
- In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
- Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
- Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
- Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
- Top each shell with Provolone.
- Pour remaining marinara over shells, top with shredded mozzarella.
- Bake for 45-60 minutes, until hot and bubbly with the cheese all melted but not too browned.
Nutrition Facts : Calories 842.6, Fat 49.8, SaturatedFat 25.1, Cholesterol 168.6, Sodium 1382.8, Carbohydrate 48, Fiber 3.5, Sugar 12.8, Protein 50
SPINACH STUFFED SHELLS
Make and share this Spinach Stuffed Shells recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Pasta Shells
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven 350.
- cook jumbo shells according to pkg direction: drain, reserve 1/2 c pasta water.
- cook ground beef.
- stir in oil, spinach, onion, garlic.
- add some of the pasta water until blended well.
- let mixture cool.
- stir in egg and parmesan cheese.
- Freeze stuffing if making it for a freezer recipe.
- Serving Directions: pour 1 c tomato basil sauce into 13x9 baking dish.
- fill jumbo shells with meat mixture; place in dish.
- pour remaining sauce over shells.
- cover with foil.
- bake 30 min or until thoroughly heated.
Nutrition Facts : Calories 532.6, Fat 19, SaturatedFat 6.2, Cholesterol 90.3, Sodium 1164.4, Carbohydrate 61.4, Fiber 3.4, Sugar 13.9, Protein 27.8
More about "baked spinach and beef stuffed shells food"
SPINACH AND GROUND BEEF STUFFED SHELLS | GIMME …
From gimmedelicious.com
4.9/5 (14)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- Preheat oven to 400 degrees F. In a big pot boil 6 cups of water and cook shells al dente style (according to package), add salt and pepper to taste.
- While the shells are boiling Heat a large pan or skillet. Add the ground beef (no oil needed) and brown for 2-3 minutes. Add the chopped onions, garlic, basil, oregano, tomato paste and salt + pepper to taste. Simmer for 2 minutes then add the spinach and simmer for 2 more minutes.
- After the shells are cooked (be careful not to overcook because they will start to break apart) and the meat sauce is ready put the mixture in the shells like a tablespoon and half into each one line them up in across a 13x19 casserole dish. Pour the marinara sauce over the top, sprinkle with mozzarella cheese and Parmesan cheese and cook for 15 minutes at 400°F.
STUFFED SHELLS WITH MEAT, CHEESE AND SPINACH - JUST A TASTE
From justataste.com
5/5 (3)Category Main CourseCuisine ItalianCalories 345 per serving
- Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside.
- Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink. Using a slotted spoon, transfer the ground beef to a bowl and set it aside to cool completely.
- Once the ground beef has cooled, stir in the ricotta cheese, spinach, egg, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
SPINACH STUFFED SHELLS - THE SEASONED MOM
From theseasonedmom.com
STUFFED SHELLS - JO COOKS
From jocooks.com
EASY SPINACH AND RICOTTA STUFFED SHELLS - CHEF SAVVY
From chefsavvy.com
JUMBO STUFFED SHELLS WITH PORTUGUESE SAUSAGE, ULU & SPINACH
From ktasuperstores.com
BAKED SPINACH AND BEEF STUFFED SHELLS - WHOLE FOODS MARKET
From wholefoodsmarket.com
BAKED SPINACH AND ARTICHOKE ORZO | RECIPE IN 2023 | BEEF AND …
From pinterest.com
15 EASY GROUND TURKEY AND PASTA RECIPES – HAPPY MUNCHER
From happymuncher.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
STUFFED SHELLS WITH GROUND BEEF | GIRL HEART FOOD®
From girlheartfood.com
SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN SPINACH)
From thekitchn.com
BEEF AND SPINACH STUFFED JUMBO SHELLS | THRIFTY FOODS RECIPES
From thriftyfoods.com
15 ITALIAN RECIPES THAT WILL IMPRESS YOUR GUESTS - MSN.COM
From msn.com
DELICIOUS SPINACH RECIPES TO MAKE YOU FEEL STRONG!
From msn.com
HEALTHY AND DELICIOUS GRASS-FED GROUND BEEF RECIPES
From simpleandsavory.com
SPINACH ARTICHOKE STUFFED SHELLS - GALBANI CHEESE
From galbanicheese.com
EASY & DELICIOUS BAKED BEEF CANNELLONI RECIPE WITH SPINACH
From shesnotcookin.com
SUN-DRIED TOMATO AND FETA BAKED SALMON WITH SPINACH
From theroastedroot.net
SPINACH & MUSHROOM STUFFED SHELLS | 12 TOMATOES
From 12tomatoes.com
BACON CHEESEBURGER CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
LET’S MAKE SOME SPINACH AND RICOTTA STUFFED SHELLS #RECIPES …
From tiktok.com
THE BEST STUFFED PASTA SHELLS - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love