Spinach Pesto And Beef Stuffed Shells Food

BAKED SPINACH AND BEEF STUFFED SHELLS

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.

SPINACH, PESTO, AND BEEF STUFFED SHELLS

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.

SPINACH, PESTO, AND BEEF STUFFED MANICOTTI

Steps:

• 1. Brown the ground meat and season well with salt and pepper. Drain off the grease and put in a large bowl.
• 2. Boil the shells, according to package, drain and set aside. Preheat the oven to 350 degrees.
• 3. In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
• 4. Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
• 5. 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.
• 6. Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
• 7. Top each shell with Provolone. Pour remaining marinara over shells, top with shredded mozzarella.
• 8. Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.

SPINACH PESTO

Steps:

• In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). Process til spinach is small and everything is well combined.
• Meanwhile boil pasta til Al Dente.
• Pour Pesto mixture into large Pasta bowl and toss in hot pasta to coat and 1 or 2 tbs of pasta water if needed.
• Serve immediately with chicken or eat alone.
• Enjoy.

CREAMY PESTO-STUFFED SHELLS

Steps:

• Heat oven to 350ºF.
• Cook pasta shells as directed on package, omitting salt.
• Meanwhile, brown beef with onions in large skillet; drain. Remove from heat. Mix cream cheese spread, 2 Tbsp. milk and pesto until blended; stir 3/4 cup into meat. Add ricotta, 1/2 cup mozzarella and Parmesan; mix well.
• Drain shells; stuff with meat mixture. Spread 1 cup sauce onto bottom of 13x9-inch baking dish; top with shells and remaining sauce. Cover.
• Bake 25 min. Mix remaining cream cheese mixture and milk; drizzle over shells. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted.

SPINACH-BASIL PESTO

Steps:

• Preheat the oven to 350°F.
• Fill a large stockpot three-quarters full with water and bring to a boil over high heat.
• Meanwhile, spread out the walnuts on a small rimmed baking sheet and roast in the oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.
• Fill a large bowl halfway with ice and water, and set it close to the sink.
• Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.
• Combine the greens and walnuts with the salt, olive oil, and Parmesan in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

STUFFED SHELLS WITH CRISPY PANCETTA AND SPINACH

Steps:

• Preheat the oven to 375 degrees F.
• For the shells: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain pasta. Toss with 1 tablespoon olive oil and allow to cool before stuffing.
• Warm 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl.
• Add the spinach, onion, garlic, parsley, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine.
• Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
• For the sauce: Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute.
• Add the cream and bring to a simmer.
• Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved.
• Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese.
• Bake, covered, until golden on top, about 25 minutes. Remove from the oven and serve immediately.

SPINACH STUFFED SHELLS

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.