Spinach Stuffed Shells Recipe 455 Food

SAUSAGE-SPINACH STUFFED SHELLS

Steps:

• Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
• Heat the 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 sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely.
• Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside.
• Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste.
• Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.

CHEESY SPINACH-STUFFED SHELLS

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.

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.

SPINACH-RICOTTA STUFFED SHELLS

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 MUSHROOM STUFFED SHELLS

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 TOFU STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
• In food processor, crumble tofu. Add salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
• Cook frozen spinach according to package directions or sautee fresh spinach in 2 tb olive oil. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
• Coat bottom of casserole pan with tomato sauce. Fill each jumbo shell with approx 1-2 tb of spinach tofu mixture (or more if you're feeling frisky). Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!

SPINACH STUFFED SHELLS

Steps:

• For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to.
• taste. Bring to a boil, then simmer for 30 minutes.
• For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while.
• stirring occasionally until tender (about 15 minutes).
• Drain and transfer to cold water.
• In a bowl, combine ricotta, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a.
• teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle mozzarella cheese and 1/2 cup Parmesan cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.

SPINACH STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees F.
• 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. I usually set them on wax paper and make sure they are dried off before I stuff them.
• Squeeze spinach dry. Combine spinach, ricotta, Parmesan cheese, basil, thyme, chicken bouillon, 1/2 cup mozzarella, onion and garlic in a large mixing bowl. Season with salt and pepper if desired. Add egg. Mix well.
• Spread 1/2 cup 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 sauce over the shells. Sprinkle remaining mozzarella cheese on top of the shells. (Sometimes I use shredded Romano cheese instead. )
• Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30-40 minutes.

VEGETARIAN STUFFED SPINACH SHELLS

Steps:

• Sauce: Saute garlic in butter. Add 1/2 C half-and-half, and 1/2 C milk (do not use skim/nonfat) and simmer. Add 2 C parmesan, parsley, season to taste. Turn heat down to low. Stir until combined.
• Preheat oven 375°F Prepare a lightly buttered baking dish.
• Boil the shells about 8-10 minutes.
• Stuffing: Saute meat substitute in olive oil about 5 minutes. Remove from pan. Add spinach (squeezed dry of liquid), ricotta, 1 C parmesan, pepper to cooked meat substitute.
• Stuff shells with spinach mixture, and place in baking dish.
• Pour cream sauce over top of shells. Top with parmesan cheese, and bake about 25 minutes until golden.