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
CHEESY SPINACH STUFFED SHELLS
Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.
Yield 6 servings
Number Of Ingredients 20
Steps:
- For the sauce, combine all the ingredients in a medium saucepan and bring to a simmer. Continue simmering for 10-15 minutes. Remove from the heat.
- While the sauce simmers, in a large pot of boiling, salted water, cook the pasta shells al dente according to package directions. Drain and immediately place them in an even layer on paper towels or parchment.
- For the filling, in a medium bowl, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano and basil. Add the spinach and mix until combined. Stir in the cheeses.
- Lightly grease a 9X13-inch pan with cooking spray and preheat the oven to 350 degrees. Spoon about half of the sauce on the bottom of the prepared pan and spread evenly. Fill each pasta shell with an even amount of the filling (about 1/4 cup per shell, more or less) and place the shells on top of the sauce in the pan - making three rows of eight shells.
- Pour the remaining sauce evenly over the top of the shells. Cover the dish with aluminum foil and bake for 35-40 minutes. Uncover and bake five or so more minutes. Remove the pan from the oven and let the shells sit for 5-10 minutes before serving.
CHEESY STUFFED SHELLS
This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
- Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
- Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 g
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
STUFFED SHELLS (WITH SPINACH AND CHEESE)
A really unique stuffed shells recipe. I usually make this for company. The original recipe included one pound of bulk Italian sausage in the stuffing, which I have omitted for my own personal tastes. I'm getting hungry just typing this recipe and remembering how good it is!
Provided by Laura O.
Categories Pasta Shells
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 21
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-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
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