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
MEAT FILLED JUMBO SHELLS
These are a hit with our family and friends, they are a little time consuming to put together but so good when your done.
Provided by susan simons
Categories Beef
Number Of Ingredients 12
Steps:
- 1. Heat oven to 375 degrees. Cook pasta according to package directions; drain.
- 2. Meanwhile in a large skillet, cook meat and onion until meat is thoroughly cooked and onion is tender; drain. In a large bowl, stir together meat mixture, mozzarella cheese, 1/4 cup parmesan cheese, eggs, bread crumbs, parsely, italian seasoning and adobo seasoning.
- 3. In a 13x9x2 inch baking dish, spread 1/2 cup spaghetti sauce. Fill each cooked shell with 1-1/2 level tablespoons meat filling; layer one half filled shells in prepared dish. Spread 1 1/4 cup spaghetti sauce evenly over shells; layer remaining filled shells over sauce. Spread remaining spagehtti sauce over shells; sprinkle with remaining parmesan cheese. Cover with foil; bake 40 minutes or until hot and bubbly.
- 4. Serve with cesar salad and garlic bread.
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.
SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you're ready for dinner.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h
Yield About 40 shells, serving 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
- Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
- Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 14 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 0 grams
MEAT STUFFED JUMBO SHELLS
I found this recipe on the back of the San Giorgio jumbo shells box. I've tried a lot of other stuffed shells recipes but I always come back to this one. My hubby loves it and asks for this as his special birthday meal every year. Enjoy!
Provided by DragonIady
Categories Pasta Shells
Time 1h45m
Yield 36 shells, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain.
- Cool in single layer on foil or wax paper.
- Heat oven to 350°F.
- Meanwhile, in large skillet, brown meat; drain.
- In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
- Fill each shell with about 2 tablespoons meat filling.
- Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
- Place filled shells in prepared baking dish; cover with remaining sauce.
- Sprinkle with Parmesan cheese, if desired.
- Cover with foil.
- Bake 45 minutes or until hot and bubbly.
CHEESY SPINACH-STUFFED SHELLS
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
JUMBO SHELLS WITH MEAT AND SPINACH FILLING
Provided by Craig Claiborne
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- Drop the jumbo shells into boiling water and cook about 10 minutes or until tender but not overcooked. Drain.
- Grind the chicken and set it aside.
- Drop the spinach into a little boiling water and cook, stirring, until wilted. Drain well. Let cool. Chop the spinach. There should be about half a cup. Add the spinach to the ground chicken. Add six tablespoons of the grated cheese, the nutmeg, salt, pepper, garlic, eggs and cream. Blend well.
- Spoon a layer of sauce over the bottom of a casserole large enough to hold the stuffed shells in one layer.
- Fill each shell with an equal portion of the chicken mixture. Arrange the shells stuffed side up in a casserole. Spoon the remaining sauce over the shells. Sprinkle with the remaining two tablepsoons of grated cheese. Bake 25 minutes.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 22 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 11 grams, Sodium 525 milligrams, Sugar 1 gram, TransFat 0 grams
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