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 IV
Wonderful stuffed shells - makes two 9x13 pans full! You can also freeze them on a cookie sheet and have them when company shows up!
Provided by Barbara
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h15m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
- In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
- Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
- Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.
Nutrition Facts : Calories 323.4 calories, Carbohydrate 30.9 g, Cholesterol 54.4 mg, Fat 11.3 g, Fiber 3.5 g, Protein 24.4 g, SaturatedFat 4.9 g, Sodium 621.6 mg, Sugar 7.4 g
SPINACH AND TURKEY STUFFED SHELLS
Use fresh spinach if you wish. Ground beef, veal or pork may be used instead of turkey. It is up to your personal taste!
Provided by Aroostook
Categories Pasta Shells
Time 1h
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Cook spinach according to package directions.
- Drain and squeeze out excess moisture.
- Brown ground turkey in olive oil.
- Preheat oven to 375°F.
- Grease 12x8-inch baking dish.
- Combine spinach, parsley, crumbs, eggs, garlic, and cheese in a large bowl; mix well.
- Add turkey and mix well.
- Fill shells with this mixture.
- Spread 1 cup sauce on bottom of baking dish.
- Add shells and cover with remaining sauce.
- Cover with foil.
- Bake 35-40 minutes until warmed through and bubbly.
Nutrition Facts : Calories 426.9, Fat 16.4, SaturatedFat 4, Cholesterol 109.7, Sodium 629.2, Carbohydrate 45.1, Fiber 2.9, Sugar 8.6, Protein 24.2
STUFFED PASTA SHELLS WITH GROUND BEEF AND SPINACH
These Stuffed Pasta Shells with Ground Beef and Spinach are truly, the best stuffed shell recipe you'll find. They're packed with ground beef, nutty parmesan cheese, a little bit of spinach, and just enough creamy ricotta to hold the filling together. They're served in an easy marinara sauce, covered with fresh mozzarella and baked. Classic comfort food!
Provided by Nicole
Categories Main Course
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Bring a large pot of water to a rolling boil. Season liberally with salt. It should be as salty as the sea.
- Heat a large skillet with high sides to a medium-low heat. Add olive oil. Once the oil is hot, add 1/4 cup of the onion and half of the garlic. Saute for 1-2 minutes until slightly softened and fragrant. Season with a little bit of salt and pepper. Add in red wine. Bring the mixture to a boil and then reduce to a simmer. Simmer until reduced by half.
- Whisk in tomato paste. Cook for 1 minute. Whisk in water, 1/2 teaspoon salt, sugar, and italian seasoning. Bring to a boil and reduce to a low simmer. Cover and simmer for 10-15 minutes. Season to taste with salt and pepper.
- In another medium non-stick skillet. Cook the ground beef until slightly browned and almost all the way cooked through. If any excess grease is produced, drain. Add remaining onion, garlic, and 1 teaspoon salt. Continue to cook until beef is cooked all the way through and onion and garlic are soft, about 3-4 minutes. Remove from heat and cool.
- Drop the pasta shells in the water and cook until aldente.(I like to cook them all even though we only use 12 becaue some will bread.) DO NOT OVER COOK. Use a slotted spoon to pull the shells out one by one. Drain of any excess water and let cool.
- Once the beef has cooled slightly, add remaining 1/4 teaspoon salt, spinach, ricotta, parmesan cheese, and egg. Mix to combine. Season to taste with salt and pepper. (I added an extra 1/4 teaspoon of salt, but I like things on the saltier side.)
- Transfer filling to a large ziplock bag. Cut off about 3/4-inch of the tip. Pipe the filling into the cooled shells. Turn the heat off on the sauce and arrange shells in the pan. (If you're using store-bought marinara, just pour the marinara into a skillet with high sides and arrange the stuffed shells in the pan.)
- Spoon a little bit of the sauce on top of the shells, but don't completely cover them. Sprinkle shells with mozzarella. Bake until cheese has melted and sauce is bubbly and hot, about 20 minutes. Garnish with extra parmesan cheese.
Nutrition Facts : ServingSize 1 shell, Calories 321 kcal, Carbohydrate 33 g, Protein 21 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 734 mg, Fiber 2 g, Sugar 3 g
SPINACH AND RICOTTA STUFFED SHELLS
In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.
Provided by Laura Bolton - Fork Knife Swoon
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
SPINACH AND CHEESE STUFFED SHELLS
This recipe is adapted from one I found online posted by Sisters Cafe which said the original recipe was by Paula Deen. I changed up the recipe to make it vegetarian and it received rave reviews from everyone.
Provided by lovestocook 4
Categories Cheese
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Cook Shells according to package directions. Be careful not to overcook them or they will tear easily. Drain and set shells out so they don't stick together.
- Preheat Oven to 350 degrees.
- Lightly grease 9 x 13 baking dish (2 if you are doubling the recipe).
- In large bowl, combine all ingredients except spaghetti sauce and 1 cup of mozzarella cheese. Spoon into shells.
- Spread a small layer of spaghetti sauce in bottom of casserole dish. Arrange filled shells over sauce and top with remaining sauce. Cover tightly with aluminum foil. (If you are making one to freeze - freeze after this step.).
- Bake covered for 40 minutes. Uncover, sprinkle with remaining mozzarella cheese and bake uncovered for 5 to 10 more minutes.
Nutrition Facts : Calories 468.7, Fat 25.4, SaturatedFat 14.4, Cholesterol 99.3, Sodium 794.4, Carbohydrate 35.9, Fiber 2.5, Sugar 6.1, Protein 23.9
MUSHROOM-SPINACH STUFFED SHELLS
Provided by Food Network Kitchen
Time 2h10m
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1 large egg, lightly beatenMake the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes. Add the spinach and stir until heated through, about 2 minutes. Let cool completely.
- Finely chop the spinach-mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
- Preheat the oven to 350 degrees F. Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
- Make the cheese sauce: Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.
- Brush a 9-by-13-inch flameproof baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.
Nutrition Facts : Calories 368 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 80 milligrams, Sodium 884 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 20 grams
SPINACH STUFFED SHELLS RECIPE
Perfectly cheesy, hearty and comforting, these spinach stuffed shells are one delicious family meal. Jumbo pasta shells are filled with ricotta, mozzarella, parmesan and spinach and baked in marinara sauce for one tasty bite.
Provided by Becky Hardin - The Cookie Rookie
Categories Dinner
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F and spray a shallow 8x8 inch baking dish with nonstick spray; set aside.
- Bring a pot of water on the stovetop to a boil. Cook the pasta shells to al dente. After cooking the pasta shells, drain and place them upside down on a baking sheet to dry.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about a minute or two.
- Add the spinach and cook, stirring occasionally, for about 4 minutes until the leaves start to wilt. Remove from the heat and let the spinach cool.
- In a large mixing bowl, stir together the spinach, ricotta, mozzarella, parmesan, egg, salt, and pepper until thoroughly combined.
- Pour half of the marinara sauce into the bottom the baking dish.
- Working 1 shell at a time, generously fill each pasta shell with the spinach and ricotta mixture. Carefully place each shell in the baking dish, filling side up.
- Once all shells are filled and in the baking dish, cover with the remaining marinara sauce and a sprinkle of shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the aluminum foil and bake for an additional 15 minutes, until the cheese starts to bubble and begins to brown.
- Serve with a sprinkle of parmesan cheese and fresh basil leaves.
Nutrition Facts : Calories 131 kcal, Carbohydrate 9 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 32 mg, Sodium 411 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
- Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
- In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
- To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
- To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
- 2 tablespoons extra-virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups jarred or fresh marinara sauce
- Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
SLOW COOKER STUFFED SHELLS WITH SAUSAGE AND SPINACH
Slow Cooker Stuffed Shells with Sausage and Spinach is an easy crockpot meal. Jumbo shells filled with a cheesy spinach mixture and then topped with a browned sausage (or ground beef!) sauce is an easy, comforting family favorite.
Provided by Melissa Williams
Categories Main Course
Time 4h20m
Number Of Ingredients 8
Steps:
- In a large pot of salted boiling water, boil the pasta until just soft. The noodles need to be undercooked as they will continue to cook in the slow cooker. Drain and set aside.
- Meanwhile, in a large bowl, combine the ricotta cheese, spinach, 1 ½ cups mozzarella cheese and egg. Stir to combine well and season with salt & pepper, to taste.
- Spoon the ricotta mixture evenly into the parboiled shells.
- Spread a bit of sauce into the bottom of the 6 quart slow cooker.
- Place the stuffed shells into the slow cooker. You can stack them to fit.
- Pour the browned, drained sausage all over the shells.
- Next, pour the remaining sauce all over the top, covering each shell.
- Cover and cook on LOW for 3-4 hours until bubbly.
- In the last 30 minutes or so of cooking, add the remaining shredded cheese to the top of the shells, replace lid, and let melt.
- Top with parmesan and parsley and serve!
Nutrition Facts : ServingSize 1 g, Calories 873 kcal, Carbohydrate 55 g, Protein 49 g, Fat 51 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 192 mg, Sodium 1574 mg, Fiber 5 g, Sugar 8 g, UnsaturatedFat 22 g
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