Cottage Shells And Spinach Recipes

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SPINACH CASSEROLE WITH COTTAGE CHEESE



Spinach Casserole with Cottage Cheese image

Spinach noodle casserole with cottage cheese and a crunchy top. That's all!

Provided by katie mae

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 35m

Yield 4

Number Of Ingredients 5

2 cups seashell pasta
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) package cottage cheese
1 slice day old bread, toasted
3 tablespoons melted butter

Steps:

  • Preheat oven to 425 degrees F (220 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.
  • In a 2 quart casserole dish combine cooked pasta, spinach and cottage cheese; mix well.
  • In a small bowl crumble the toast and add melted butter. Sprinkle over spinach mixture.
  • Bake in preheated oven for 15 minutes, or until heated through.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 49.9 g, Cholesterol 39.7 mg, Fat 15.6 g, Fiber 4.1 g, Protein 24.6 g, SaturatedFat 9 g, Sodium 612.9 mg, Sugar 2.9 g

SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA)



Spinach and Cottage Cheese Stuffed Shells (No Ricotta) image

I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)

Provided by Greeny4444

Categories     < 60 Mins

Time 50m

Yield 20 shells, 5 serving(s)

Number Of Ingredients 13

20 jumbo pasta shells, cooked (about half of a 12 oz. box)
1 1/2 cups cottage cheese (I use 2%)
1 cup reduced-fat mozzarella cheese, shredded
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1 teaspoon italian seasoning
2 teaspoons garlic, minced (from a jar-I usually have them heaping, because I love garlic)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 small onion, finely chopped
fresh ground pepper (about 1 teaspoon)
1 egg
3 cups spaghetti sauce, divided (I use Classico Tomato and Basil from Costco)
1/2 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine ingredients "cottage cheese" through "egg".
  • Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
  • Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
  • Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 256.2, Fat 10.7, SaturatedFat 4.5, Cholesterol 60.5, Sodium 1419.1, Carbohydrate 22.7, Fiber 2.5, Sugar 14.5, Protein 18.3

COTTAGE SHELLS 'N SPINACH



Cottage Shells 'N Spinach image

A blend of low fat cottage cheese, spinach, Parmesan, cherry tomatoes and red onions is tossed with cooked pasta for a delicious warm salad.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 6

1 pkg. (7 oz.) small shell macaroni, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 cup cherry tomatoes, cut in half
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup finely chopped red onions

Steps:

  • Cook macaroni as directed on package; drain.
  • Combine remaining ingredients in large bowl.
  • Add macaroni; toss lightly.

Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g

SPINACH + COTTAGE CHEESE STUFFED SHELLS ARE HEALTHY AND DELICIOUS



Spinach + Cottage Cheese Stuffed Shells Are Healthy AND Delicious image

Food Network's Melissa d'Arabian shares a healthy recipe for stuffed spinach and cottage cheese shells.

Provided by Melissa d'Arabian

Number Of Ingredients 26

½ cup finely chopped onion
1 carrot
grated (about ½ cup)
⅓ cup olive oil
4 cloves garlic
minced or pressed
½ teaspoon Italian herb seasoning
One 28-ounce can crushed tomatoes
One 15-ounce can tomato sauce
½ cup beef stock (or vegetable stock
if making vegetarian)
Salt and pepper
10 ounces jumbo pasta shells
24 ounces low-fat cottage cheese (1 ½ containers)
1 egg
slightly beaten
¼ cup grated parmesan cheese
optional
One 10-ounce package frozen chopped spinach
thawed and squeezed dry
½ teaspoon Italian herb seasoning
¾ teaspoon granulated garlic
Salt and pepper
2 tablespoons parmesan cheese
optional
½ cup chopped fresh basil

Steps:

  • For the sauce, in a large saucepan, cook the onion and grated carrot in the olive oil over medium-low heat until vegetables are softened, about 7 minutes; do not let brown
  • Add the garlic and Italian herbs and cook until fragrant, 1 to 2 minutes more
  • Turn up the heat to high, add the crushed tomatoes, and stir with a wooden spoon
  • Once the mixture starts to boil, add the tomato sauce and stock, season with salt and pepper, and bring to a simmer again
  • Reduce the heat to low and simmer for 15 minutes
  • In a large pot of boiling salted water, cook the shells according to package directions and remove 1 minute before the suggested cooking time
  • Rinse, then place in cold water to prevent sticking
  • For the filling, pulse the cottage cheese in a food processor until the large curds are broken down into smaller ricotta-like curds, about 5 pulses
  • (Scrape the sides down with a rubber spatula between pulses
  • ) Scrape the cottage cheese into a medium bowl and stir in the remaining filling ingredients
  • Spoon the filling into a resealable plastic bag, and cut a 1-inch tip open in the corner
  • (Refrigerate if waiting before stuffing shells
  • ) Preheat oven to 350°F
  • Spray a 2½-quart baking dish with nonstick spray
  • Spread ½ cup sauce on the bottom of the pan; add 2 tablespoons water if needed to spread the sauce
  • Pipe filling into each shell and arrange the filled shells in the pan
  • Once shells are filled, pour the remaining sauce on top of the shells, cover with foil and bake for 30 minutes
  • Uncover the pan, top with parmesan cheese, if using, and bake for an additional 15 minutes
  • Let cool for a few minutes before topping with basil and serving

SHELLS WITH CRISPY PANCETTA AND SPINACH



Shells with Crispy Pancetta and Spinach image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (12-ounce) package jumbo shells pasta
2 tablespoons olive oil
1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
2 pounds frozen spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
1 cup grated asiago cheese
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 tablespoon butter
1 garlic clove, minced
1 cup cream
2 cups grated asiago cheese, plus 1/4 cup
1/4 cup chopped fresh parsley
1/4 teaspoon freshly ground black pepper

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.

MUSHROOM-SPINACH STUFFED SHELLS



Mushroom-Spinach Stuffed Shells image

Provided by Food Network Kitchen

Time 2h10m

Yield 8 servings

Number Of Ingredients 21

Kosher salt
8 ounces (20 to 24) jumbo pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
1 10-ounce package frozen spinach, thawed and squeezed dry
1 1/2 cups low-fat small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/4 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
Large pinch of red pepper flakes
1 28-ounce can whole plum tomatoes, crushed by hand
Kosher salt
1/4 cup low-fat small-curd cottage cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated parmesan cheese

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



Spinach-Stuffed Shells image

This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.-Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 15

1 pound ground beef
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup 4% cottage cheese
3/4 cup grated Parmesan cheese
1 large carrot, grated
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
36 jumbo pasta shells, cooked and drained
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2-1/4 cups whole milk
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned.

Nutrition Facts :

SPINACH QUICHE WITH COTTAGE CHEESE



Spinach Quiche with Cottage Cheese image

I don't normally like cooked spinach but I fell in love with this at first bite. Sooo good!

Provided by bettina

Categories     Main Dish Recipes     Quiche     Spinach Quiche Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed
1 bunch green onions, finely chopped (white parts only)
4 eggs, beaten
1 (16 ounce) package cottage cheese
2 cups shredded Cheddar cheese
¼ cup crushed croutons

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
  • Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
  • Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

Nutrition Facts : Calories 231 calories, Carbohydrate 6.1 g, Cholesterol 131.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 8.4 g, Sodium 478.3 mg, Sugar 1.4 g

SPINACH CASSEROLE



Spinach Casserole image

This is an always requested vegetable side dish at our holiday gatherings.

Provided by Valerie

Categories     Side Dish     Vegetables     Greens

Time 1h5m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package cottage cheese
6 eggs
½ cup all-purpose flour
¼ cup sour cream
2 teaspoons salt
½ teaspoon ground black pepper
2 (10 ounce) packages frozen chopped spinach, thawed and drained
4 cups shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Place cottage cheese, eggs, flour, sour cream, salt, and pepper in a food processor. Process until smooth. Mix spinach, cottage cheese mixture, and 2 cups of Cheddar cheese in a bowl, then spread into the prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Top with the remaining 2 cups of Cheddar cheese and continue baking until cheese has melted, about 10 minutes.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 7.9 g, Cholesterol 140.3 mg, Fat 18 g, Fiber 1.5 g, Protein 19.6 g, SaturatedFat 10.4 g, Sodium 845.4 mg, Sugar 0.8 g

CHEESY SPINACH-STUFFED SHELLS



Cheesy Spinach-Stuffed Shells image

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

1 package (12 ounces) jumbo pasta shells
1 tablespoon butter
1 cup sliced mushrooms
1 small onion, finely chopped
4 garlic cloves, minced
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1 can (4-1/4 ounces) chopped ripe olives
1-1/2 cups shredded Italian cheese blend, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 jar (24 ounces) marinara sauce
Additional minced fresh basil, optional

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

SHELLS AND SHRIMP WITH SPINACH



Shells and Shrimp with Spinach image

Make Italian restaurant fare in less than 30 minutes! Shrimp, pasta and garlic are smothered in a delicious Alfredo sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

18 uncooked jumbo pasta shells (about 6 oz)
1/4 cup Progresso™ Parmesan bread crumbs
1 teaspoon butter or margarine
2 tablespoons chopped fresh parsley
3 slices bacon
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1/2 cup dry white wine or nonalcoholic white wine
18 uncooked large shrimp (about 1 lb), peeled, deveined
1/2 cup half-and-half
1 container (10 oz) refrigerated Alfredo pasta sauce
2 cups packed fresh spinach leaves

Steps:

  • Cook pasta as directed on package; drain well.
  • Meanwhile, in 1-quart saucepan, cook bread crumbs and butter over medium-high heat 3 to 4 minutes, stirring constantly, until browned. Stir in parsley; remove from heat.
  • In 12-inch skillet, cook bacon over medium-high heat, turning occasionally, until crisp; remove from skillet and drain on paper towels. Crumble bacon.
  • In same skillet, cook onion and garlic in bacon drippings over medium-high heat, stirring frequently, until onion is crisp-tender and starting to brown. Stir in wine and shrimp. Reduce heat to medium; cook 2 to 3 minutes, stirring frequently, until shrimp begin to turn pink.
  • Stir in half-and-half, Alfredo sauce, spinach, drained pasta and cooked bacon; cook until thoroughly heated and spinach is wilted. Serve shrimp mixture sprinkled with bread crumb mixture.

Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 170 mg, Fat 4, Fiber 2 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 1/2 g

RICOTTA AND SPINACH STUFFED PASTA SHELLS



Ricotta and Spinach Stuffed Pasta Shells image

Make and share this Ricotta and Spinach Stuffed Pasta Shells recipe from Food.com.

Provided by Terese

Categories     Pasta Shells

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

32 large pasta shells (conchiglioni in Italian)
500 g spinach
250 g low-fat ricotta cheese
500 g low fat cottage cheese
600 ml bottled pasta sauce
250 ml vegetable stock
1 tablespoon finely grated parmesan cheese

Steps:

  • Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
  • Cool slightly.
  • Preheat oven to moderate.
  • Boil, steam or microwave spinach until just wilted; drain.
  • Chop spinach finely, squeeze out excess liquid.
  • Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
  • Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
  • Place pasta shells in dish; sprinkle with parmesan.
  • Bake, covered, in moderate oven about 1 hour or until pasta is tender.

COTTAGE CHEESE SPINACH SALAD



Cottage Cheese Spinach Salad image

Even folks who don't care for spinach enjoy this distinctive salad. The creamy dressing is a bit sweet, and cottage cheese assures that this dish is extra hearty and satisfying. We love the unusual combination of ingredients.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 8

1 package (10 ounces) fresh spinach, torn
1-1/2 cups 4% cottage cheese
1/2 cup chopped pecans, toasted
1/2 cup sugar
3 tablespoons white vinegar
2 teaspoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon ground mustard

Steps:

  • In a large serving bowl, layer half of the spinach, cottage cheese and pecans. Repeat layers. In a small bowl, combine the remaining ingredients. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 121 calories, Fat 6g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 257mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.

SPINACH AND CHEESE STUFFED PASTA SHELLS



Spinach and Cheese Stuffed Pasta Shells image

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

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

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

SPINACH STUFFED SHELLS WITH WHITE SAUCE



Spinach Stuffed Shells with White Sauce image

Here's a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It's easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 10

15 uncooked jumbo pasta shells
1 envelope white sauce mix
1 cup 4% cottage cheese
1/2 cup shredded part-skim mozzarella cheese
1 large egg white
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon shredded Parmesan cheese

Steps:

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

Nutrition Facts : Calories 302 calories, Fat 11g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 646mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

SPINACH WITH COTTAGE CHEESE



Spinach with cottage cheese image

An easy recipe for an extremely popular and delicious, rich in iron, Indian vegetarian main course dish !

Provided by aazmeen

Time 30m

Yield Serves 4

Number Of Ingredients 11

6 bunches, spinach leaves
2 onions, chopped and sauted (to look transluscent)
6 green chillies
1 bunch coriander leaves
150 gms Paneer, cubed (cottage cheese)
1 tsp Cumin seeds (Jeera)
1 pinch, soda bi-carb (optional)
Salt, to taste
1 tablespoon Oil / Ghee
1 dessert-spoon Butter (optional)
Water

Steps:

  • Cut off the stems from the Spinach leaves and wash the leaves carefully. Blanch them in a pot of boiling water for about 10 minutes, adding a pinch a soda-bicarb to ensure that the colour of the spinach doesn't run. Drain the water and cool the spinach.
  • In a blender, puree the sauted onions, spinach, coriander, chillies and cumin seeds, with a little water, till it is smooth.
  • In a pan / skillet, heat some oil / ghee, and lightly fry the paneer cubes. Remove the goldenish paneer cubes from the pan and keep aside.
  • In the skillet, add the pureed spinach on a medium flame adding about a cup of water (if you want it of a thinner consistency). Add salt to taste and let it remain on the fire, till little bubbles start to appear. Add a tablespoon of butter, for a delicious taste.
  • Now add the paneer to the Spinach.
  • Serve hot with Parathas / Naan / Chapatis / Rotis.

COTTAGE CHEESE SPINACH CHICKEN



Cottage Cheese Spinach Chicken image

Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired.

Provided by POTLICKER

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed
½ yellow onion, chopped
1 cup cottage cheese
4 skinless, boneless chicken breast halves
2 tablespoons Cajun-style seasoning
2 tablespoons melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
  • Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
  • Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 274.4 calories, Carbohydrate 7.5 g, Cholesterol 92.1 mg, Fat 10.4 g, Fiber 2.6 g, Protein 37.4 g, SaturatedFat 5.7 g, Sodium 1109.5 mg, Sugar 1.2 g

STUFFED SHELLS (WITH SPINACH AND CHEESE)



Stuffed Shells (with Spinach and Cheese) image

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

1 large onion, chopped
1 (10 ounce) package frozen chopped spinach, well drained
1 (8 ounce) package cream cheese, softened
1 egg, beaten
2 cups shredded mozzarella cheese, divided (8 oz)
2 cups shredded cheddar cheese (8 oz)
1 cup cottage cheese
1/4 grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash cinnamon (optional)
20 large shell noodles, cooked and drained
1 (29 ounce) can tomato sauce
1 tablespoon dried onion flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons parsley flakes
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

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.

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2022-05-30 Cottage Cheese, Spinach, and Tomato Omelet SparkRecipes. cherry tomatoes, non-stick cooking spray, spinach, spinach, onions and 2 more. Sweet Potato & Cottage Cheese Pizza for One Yeah... Imma Eat That. …
From yummly.com
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CHEESY SPINACH STUFFED SHELLS - PEAS AND CRAYONS
2019-05-17 Preheat your oven to 350 degrees F. Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. For saucy shells, feel free to add extra sauce. I usually add extra! Boil shells for approx 11 min or until tender/al dente. Drain and set aside. While the noodles boil, prep your veggies.
From peasandcrayons.com
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CROCKPOT STUFFED SHELLS {WITH SPINACH & CHEESE} - SPEND WITH …
Cook shells al dente according to package directions. Rinse in cold water and drain well. Combine cottage cheese, spinach, ½ cup mozzarella cheese, ¼ cup Parmesan cheese, eggs, and seasoning. Stuff mixture into cooked shells. Place ½ cup sauce in the bottom of a 6QT slow cooker. Line with half of the shells and top with 1 cup of pasta sauce.
From spendwithpennies.com
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STUFFED SHELLS - JO COOKS
2022-03-14 Pipe each shell with about 2 tbsp of the cheese and spinach mixture and place in the casserole dish over the sauce. Pour the remaining marinara sauce over the shells and top with mozzarella. Bake for 20 to 25 minutes until bubbly, then broil for 2-5 minutes or until the cheese browns.
From jocooks.com
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SPINACH AND GROUND BEEF CASSEROLE - THE SEASONED MOM
2020-07-27 Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside. In a large skillet, cook beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spinach, cream cheese, condensed soup, sour cream, milk, salt and 1 cup of the mozzarella cheese. Stir over low heat, just until combined.
From theseasonedmom.com
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STUFFED SHELLS WITH MEAT, CHEESE AND SPINACH - JUST A TASTE
2021-05-17 Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside. Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink.
From justataste.com
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10 BEST SPINACH CASSEROLE WITH COTTAGE CHEESE RECIPES - YUMMLY
2022-05-26 Spinach Casserole Belly Full. nutmeg, black pepper, cottage cheese, freshly grated Parmesan and 6 more. Sweet Potato & Cottage Cheese Pizza for One Yeah... Imma Eat That. chicken, egg, spinach, pizza sauce, salt, oat flour, sweet potato and 3 more.
From yummly.com
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10 BEST STUFFED SHELLS WITH COTTAGE CHEESE RECIPES - YUMMLY
2022-06-07 Skinny Italian Stuffed Shells, a Vegetarian Delight Skinny Kitchen. jumbo pasta shells, cottage cheese, extra-virgin olive oil, pasta sauce and 8 more. Cheese Stuffed Shells - a great freezer meal! Southern Plate. oregano, eggs, shredded mozzarella, salt, grated Parmesan, cottage cheese and 3 more.
From yummly.com
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SPINACH AND GROUND BEEF STUFFED SHELLS | GIMME DELICIOUS
2014-06-13 Instructions. Preheat oven to 400 degrees F. In a big pot boil 6 cups of water and cook shells al dente style (according to package), add salt and pepper to taste. While the shells are boiling Heat a large pan or skillet. Add the ground beef (no oil needed) and brown for 2-3 minutes. Add the chopped onions, garlic, basil, oregano, tomato paste ...
From gimmedelicious.com
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SPINACH STUFFED SHELLS - THE SEASONED MOM
2019-11-08 Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later. Prepare pasta according to package instructions; drain and rinse under cold water. Squeeze all of the liquid out of the spinach.
From theseasonedmom.com
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COTTAGE CHEESE STUFFED SHELLS - EVERYDAY DELICIOUS
2021-08-26 add olive oil to pasta cooking water. slightly undercook the shells. stir the pasta often with a wooden spoon. drain and toss with cold water. Next, preheat the oven to 375°F/190°C/Gas Mark 5, no fan. STEP 2 (photos 1+2): Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan ...
From everyday-delicious.com
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SHELLS AND CHEESE RECIPE EASY - THERESCIPES.INFO
Shells and Cheese Recipe - BlogChef top blogchef.net. Cook shells according to package directions. Meanwhile, in a medium saucepan, melt the butter over medium heat. Stir in flour, salt and pepper. Slowly add the milk and cook while stirring until the mixture becomes somewhat thick. Stir in the
From therecipes.info
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STUFFED SHELLS WITH SPINACH | EASY DINNER IDEAS
2020-06-17 Boil: 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 and rinse with cold water. Do not overcook pasta. 3. Mix: While pasta cooks, in a large bowl, combine spinach, cottage cheese, ricotta cheese, parmesan cheese, egg, garlic, salt, and pepper. 4.
From easydinnerideas.com
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10 BEST QUICHE WITH COTTAGE CHEESE AND SPINACH RECIPES - YUMMLY
2022-06-01 spinach, small curd cottage cheese, pie shell, nutmeg, eggs, pink salmon and 6 more Crustless Spinach Quiche Love Bakes Good Cakes frozen chopped spinach, green onions, large eggs, shredded cheddar cheese and 4 more
From yummly.com
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SAUSAGE STUFFED SHELLS WITH SPINACH - INSPIRED TASTE
Directions. Prepare Shells. Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray. Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and …
From inspiredtaste.net
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STUFFED SHELLS (ITALIAN RECIPE WITH RICOTTA AND SPINACH)
2020-11-30 Ricotta and Spinach Filling. Begin by steaming the spinach in a pot with a little water, for about 5 minutes. Drain and cool, then squeeze the remaining liquid from the spinach and place in a large bowl. Add the ricotta, egg, salt and pepper and mix well. Add the shredded mozzarella at this time if you are using it.
From christinascucina.com
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HEALTHY STUFFED SHELLS WITH SPINACH - HEALTHY SEASONAL RECIPES
2019-12-13 Preheat oven to 350 degrees F. Coat a 9 by 13 inch casserole dish with cooking spray. Spread ½ cup tomato sauce over the bottom of the casserole dish. Taking one shell at a time into hand, spoon spinach filling into the shell (about 2 tablespoons per shell.) Set the shell into the casserole.
From healthyseasonalrecipes.com
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SPINACH & CHEESE STUFFED SHELLS RECIPE | EATINGWELL
Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white. Step 4. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish.
From eatingwell.com
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CREAMED SPINACH STUFFED SHELLS - SIMPLY DELICIOUS
2022-01-27 Cook the pasta shells in a large pot of salted, boiling water for 7 minutes then drain and allow to cool to room temperature. Pour the tomato sauce into the bottom of a casserole dish. Using a teaspoon, stuff the creamed spinach mixture into the pasta shells. Place the shells into the casserole dish. Top the shells with mozzarella then cover ...
From simply-delicious-food.com
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SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN SPINACH) - KITCHN
2021-11-09 Instructions. Arrange a rack in the top third of the oven and heat the oven to 375°F. If using frozen spinach, thaw 10 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture. Mince 3 …
From thekitchn.com
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EASY STUFFED SHELLS RECIPE - KRISTINE'S KITCHEN
2020-12-14 Put the spinach in a bowl to catch any liquid.) Using a clean kitchen towel, squeeze out the excess liquid. Set aside. Preheat oven to 350 degrees F. In a medium bowl stir together the ricotta, cottage cheese, half of the grated mozzarella, Parmesan, …
From kristineskitchenblog.com
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SPINACH MUSHROOM COTTAGE CHEESE CASSEROLE - THERESCIPES.INFO
Add spinach, 1-1/4 cups cheddar cheese, salt and nutmeg. Spoon into greased 12x7-1/2x2-in. baking pan. Bake at 350° until set, about 45 minutes. Remove from oven. Sprinkle with remaining cheddar Spoon into greased 12x7-1/2x2-in. baking pan.
From therecipes.info
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HOW TO MAKE SPINACH-STUFFED SHELLS - DELISH
2021-10-12 Cook pasta shells according to package directions until al dente, 6 to 7 minutes. Drain immediately and shake dry completely. In a large bowl, stir together egg, ricotta, 1 ¼ cup mozzarella, ½ ...
From delish.com
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BEST STUFFED SHELLS RECIPE - COOKIE AND KATE
2021-04-28 Preheat the oven to 375 with racks in the middle and upper third of the oven. Bring a large Dutch oven or stockpot of water to boil over high heat. Generously salt the water (use at least 2 teaspoons). If you’re not using frozen greens, fill a large bowl with ice water for blanching.
From cookieandkate.com
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STUFFED PASTA SHELLS WITH GROUND BEEF AND SPINACH
2020-03-25 Brown until almost cooked through, drain any grease. Add the onion and garlic to the pan, and finish cooking the beef. Cook until onion and garlic are soft, about 4-5 minutes. Transfer the meat mixture to a bowl. Cool for a few minutes. Once the mixture has cooled, add egg, ricotta, spinach, parmesan, salt and pepper.
From cookingforkeeps.com
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RICOTTA STUFFED SHELLS WITH SPINACH - MIDWEST FOODIE
2019-10-09 Pour in water. Add fresh chopped parsley or fresh basil and stir to combine. Add spinach, ricotta, about ½ of the mozzarella, all of the Parmesan, egg and a pinch of salt and pepper to a large bowl. Mix until well combined. Fill each uncooked pasta shell with a couple tablespoons of the cheese mixture. Nestle stuffed jumbo shells into the ...
From midwestfoodieblog.com
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50 COTTAGE CHEESE RECIPES | TASTE OF HOME
2019-03-15 Green Chili Egg Puff. Green chilies add a touch of Southwest flavor to this fluffy egg dish. The cottage cheese offers nice texture, and people always love the gooey Montery Jack cheese melted throughout. —Laurel Leslie, Sonora, California. Go to Recipe.
From tasteofhome.com
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CLASSIC STUFFED SHELLS WITH SPINACH AND RICOTTA - RECIPE TEACHER
2018-07-13 Preheat oven to 375 degrees F. Boil 16-18 shells for 9 minutes. Drain and set aside. Add olive oil to a pan over medium meat and saute chopped fresh spinach for 2-4 minutes. In a mixing bowl, add ricotta cheese, Parmesan cheese, 1 egg, salt, pepper, onion powder, garlic powder and spinach. Mix until all ingredients are well incorporated.
From recipeteacher.com
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CHEESY SHELLS WITH SAUSAGE AND SPINACH | 12 TOMATOES
Set pasta aside. In the same pot, brown sausage with a drizzle of oil, breaking up the sausage with a spoon, cooking until no longer pink, about 5 to 6 minutes. Add the Italian seasoning, sautéing for another minute or two. Stir in tomato sauce and bring to a simmer, about 8 minutes. Fold in spinach and parsley.
From 12tomatoes.com
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Top Asked Questions

How to cook spinach and egg casserole?
Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan. Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons.
What is the best way to make a spinach pie?
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan. Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
How do you cook shells and cheese for lasagna?
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.
How long does it take to cook shells in the oven?
Sprinkle shells with mozzarella. Bake until cheese has melted and sauce is bubbly and hot, about 20 minutes. Garnish with extra parmesan cheese. * Percent Daily Values are based on a 2000 calorie diet.

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