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
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
SPINACH AND MUSHROOM STUFFED SHELLS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Lightly grease a rimmed baking sheet with the oil and set aside.
- Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
- In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
- In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
- In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
- Garnish with more Parmesan and basil leaves, and serve.
- In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.
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-STUFFED PASTA SHELLS
Make and share this Spinach-Stuffed Pasta Shells recipe from Food.com.
Provided by MrsDoty
Categories Pasta Shells
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta. Drain immediately. Rinse with cold water; drain well.
- Meanwhile, drain thawed spinach well, pressing out excess liquid.
- For filling, combine eggs; ricotta, mozzarella, and cheddar cheese; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell.
- Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. Bake 2 casseroles immediately; freeze remaining casseroles as directed.
- Makes 4 servings. To Eat Two: Bake 2 of the casseroles, covered, in a 350 degree F oven about 25 minutes or until heated through.
- To Freeze Two: Seal, label, and freeze 2 of the casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F oven about 1 hour or until heated through.
Nutrition Facts : Calories 417.5, Fat 30.2, SaturatedFat 17.9, Cholesterol 199.9, Sodium 681.3, Carbohydrate 6.6, Fiber 2.2, Sugar 1.5, Protein 30.9
SPINACH-AND-CHEESE STUFFED SHELLS
Make a weeknight dinner that stands out when you introduce these Spinach-and-Cheese Stuffed Shells to the table. Ricotta, Parmesan and Mozzarella team up for this extra cheesy Spinach-and-Cheese Stuffed Shells recipe.
Provided by My Food and Family
Categories Dairy
Time 50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Pour 1 cup pasta sauce into 8-inch square baking dish sprayed with cooking spray.
- Whisk egg white and milk in medium bowl until blended. Add spinach, ricotta and Parmesan; mix well.
- Spoon spinach mixture into pasta shells, adding about 2 Tbsp. to each shell; place in prepared baking dish. Pour remaining pasta sauce over shells; cover.
- Bake 15 min. Sprinkle with mozzarella; bake, uncovered, 15 min. or until mozzarella is melted and shells are heated through.
Nutrition Facts : Calories 340, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA)
I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)
Provided by Greeny4444
Categories < 60 Mins
Time 50m
Yield 20 shells, 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine ingredients "cottage cheese" through "egg".
- Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
- Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
- Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 256.2, Fat 10.7, SaturatedFat 4.5, Cholesterol 60.5, Sodium 1419.1, Carbohydrate 22.7, Fiber 2.5, Sugar 14.5, Protein 18.3
SPINACH- AND CHEESE- STUFFED PASTA SHELLS
Provided by Blair Box
Categories Cheese Pasta Tomato Bake Vegetarian Quick & Easy High Fiber Fennel Bon Appétit Costa Mesa California
Yield Serves 6
Number Of Ingredients 10
Steps:
- Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
- Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.
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