Spinach Stuffed Shells With White Sauce Food

SPINACH STUFFED SHELLS

Steps:

• Cook the pasta according to package directions.
• Meanwhile, prepare white sauce according to package directions, set aside.
• In a small bowl, combine the cottage cheese, mozzerella, egg white, basil, garlic powder, pepper, and half of the spinach. (save remaining for another use).
• Pour half of the white sauce into a greased 11x7 inch baking dish.
• Drain pasta, and rinse in cold water, stuff each shell with 2 tablespoons of the spinach mixture.
• Arrange over sauce, and top with remaining white sauce.
• Cover, and bake at 375 degrees for 25 minutes, or until heated through.
• Sprinkle with parmesan cheese.

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.

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 8 to 10 minutes. Drain pasta.
• Warm the 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, 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 until golden on top, about 25 minutes. Remove from the oven and serve immediately.

STUFFED SHELLS (WITH SPINACH AND CHEESE)

Steps:

• In a skillet, cook onion until tender.
• Transfer to a large bowl.
• Stir in the spinach, cream cheese, and egg.
• Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
• Stuff shells and arrange in a greased 13x9x2 baking dish.
• Combine sauce ingredients; mix well.
• Pour over shells.
• Cover and bake at 350 degrees for 40 minutes.
• Uncover; sprinkle with remaining mozzarella.
• Return to oven for 5 minutes or until cheese melts.

SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 inch pan with nonstick spray.
• Soak mushrooms in hot water.
• In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
• Remove spinach from pan leaving some garlic and onions in pan.
• Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
• Add the mushroom soaking water(strained from any grit), white wine and herbs.
• Season with salt and pepper.
• Cook till liquid is all absorbed.
• Add crushed tomatoes.
• Simmer while preparing shells.
• Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
• Mix to blend.
• Adding salt and pepper to taste.
• Spoon evenly into shells and place into pan.
• Pour sauce over shells.
• Reserving some sauce for serving at the table.
• Bake covered for 30 minutes.
• Garnish with grated cheese.
• Mangia!

SPINACH AND CHEESE STUFFED PASTA SHELLS

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.

SPINACH AND TURKEY STUFFED SHELLS

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.

CHICKEN & SPINACH STUFFED SHELLS

Steps:

• Heat oven to 350°F.
• Cook and drain pasta as directed on package. Rinse with cool water, drain.
• Meanwhile, in medium bowl, mix ricotta cheese, egg, parm cheese, spinach and chicken.
• Spread 1 cup of pasta sauce over bottom of 13 x 9 inch baking dish. Spoon about two tablespoons ricotta mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Spoon remaining sauce over stuffed shells.
• Cover with foil. Bake 30 minutes and then sprinkle with italian cheese blend.
• Bake uncovered until cheese is melted.