Crock Pot Spinach Stuffed Pasta Shells Recipes

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CROCK POT SPINACH STUFFED PASTA SHELLS



Crock Pot Spinach Stuffed Pasta Shells image

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

Provided by Miss Annie

Categories     Pasta Shells

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (12 ounce) package jumbo pasta shells
1 (32 ounce) jar spaghetti sauce
2 cups cottage cheese
2 cups shredded mozzarella cheese
1/2 cup parmesan cheese, grated or shredded
1/2 cup diced onion
2 tablespoons italian seasoning
1 (10 ounce) package frozen spinach, thawed, and squeezed dry

Steps:

  • Cook jumbo shells according to package directions.
  • Drain and set aside.
  • Pour 1/2 of spaghetti sauce into crock pot.
  • In a medium bowl, combine spinach and remaining ingredients, mixing well.
  • Stuff each pasta shell with spinach mixture and layer in crock pot.
  • Pour remaining spaghetti sauce over shells.
  • Cook on LOW for 4 hours.

JUMBO SHELLS STUFFED WITH SPINACH AND CORN



Jumbo Shells Stuffed with Spinach and Corn image

These spinach and corn stuffed shells are a very yummy, filling dish.

Provided by creativelife247

Categories     Main Dish Recipes     Pasta

Time 35m

Yield 6

Number Of Ingredients 11

1 (12 ounce) box jumbo pasta shells
¼ cup grapeseed oil
1 (10 ounce) package frozen leaf spinach, thawed and drained
1 (10 ounce) package frozen corn kernels, thawed and drained
1 tablespoon chicken bouillon granules
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
3 (8 ounce) cans diced tomatoes with basil
1 (3 ounce) can tomato paste
½ cup warm water
1 pinch dried cilantro

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
  • Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
  • Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
  • Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 62.3 g, Cholesterol 0.1 mg, Fat 10.8 g, Fiber 5.9 g, Protein 12.2 g, SaturatedFat 1.2 g, Sodium 1225.3 mg, Sugar 10 g

STUFFED SHELLS RECIPE BY TASTY



Stuffed Shells Recipe by Tasty image

Stuffed with a garlicky spinach-ricotta-Parmesan mixture, dressed with bright marinara sauce, topped with mozzarella cheese, and baked to golden, melty perfection, these shells are worth staying in for.

Provided by Tasty

Categories     Lunch

Time 55m

Yield 8 servings

Number Of Ingredients 13

1 teaspoon kosher salt, plus more for boiling
1 package jumbo shell
1 tablespoon olive oil, plus more for greasing
3 cloves garlic, minced
4 cups fresh spinach, packed
1 container ricotta cheese
10 large eggs
1 cup finely grated parmesan cheese
1 teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
3 cups marinara sauce, divided
1 cup shredded mozzarella cheese
fresh basil leaf, for garnish

Steps:

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil over high heat. Add the jumbo shells and cook according to the package instructions until al dente. Drain the jumbo shells through a colander.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the garlic and stir until aromatic, about 30 seconds. Add the spinach and cook until just wilted down, about 1 minute. Remove the pan from the heat and let the spinach cool to room temperature, then roughly chop on a cutting board.
  • In a medium bowl, mix together the ricotta and egg. Add the chopped spinach, Parmesan, 1 teaspoon kosher salt, the black pepper, and red pepper flakes and stir to combine.
  • Fill the jumbo shells with the ricotta mixture.
  • Grease a 9 x 13-inch baking dish with olive oil. Spread 2 cups of marinara on the bottom of the pan.
  • Arrange the stuffed shells in a single layer over the marinara sauce. Spread the remaining 1 cup of marinara over the shells and top with the mozzarella.
  • Cover the baking dish with foil and bake for 20 minutes. Uncover the pan and continue baking until the cheese has melted and is golden brown, about 15 minutes.
  • Garnish with the basil and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 497 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 2 grams, Protein 30 grams, Sugar 4 grams

SPINACH STUFFED PASTA SHELLS



Spinach Stuffed Pasta Shells image

Easy, meatless main dish. Make it ahead of time and just pop in into the oven at dinner time. Recipe came from an internet site and states it has 5 WW points per serving.

Provided by b4uc1or2

Categories     Pasta Shells

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

26 ounces fat free spaghetti sauce, divided
vegetable oil cooking spray
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup low-fat ricotta cheese
1/2 cup parmesan cheese, divided..finely shredded
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
12 large pasta shells (cooked as directed on package.)

Steps:

  • Spoon half of spaghetti sauce into an 11x7x1 1/2 inch baking dish coated with cooking spray. Set aside.
  • Combine spinach, ricotta cheese, 1/4 cup parmesan cheese, pepper and nutmeg, stir well.
  • Spoon spinach mixture evenly into pasta shells.
  • Arrange shells over sauce in baking dish.
  • Spoon remaining sauce over shells.
  • Cover and bake at 400 for 35 minutes or until bubbly.
  • Sprinkle with remaining 1/4 cup parmesan cheese.

Nutrition Facts : Calories 78, Fat 4.2, SaturatedFat 2.4, Cholesterol 11, Sodium 243.8, Carbohydrate 3.9, Fiber 2.3, Sugar 0.8, Protein 7.7

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

SLOW-COOKER STUFFED SHELLS



Slow-Cooker Stuffed Shells image

There's no need to precook the shells in this simple pasta dish. It's almost like magic when you open the lid and find the deliciousness waiting in the slow cooker. Add garlic bread and you're golden! -Sherry Day, Pinckney, Michigan

Provided by Taste of Home

Categories     Dinner

Time 4h30m

Yield 10 servings.

Number Of Ingredients 12

1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2-1/2 cups shredded Italian cheese blend
1/2 cup diced red onion
1/2 teaspoon garlic powder
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 jars (24 ounces each) roasted garlic Parmesan pasta sauce
2 cups water
1 package (12 ounces) jumbo pasta shells
Optional: Additional shredded Italian cheese blend and sliced fresh basil

Steps:

  • Mix first 8 ingredients (mixture will be stiff). In a greased 6-qt. slow cooker, mix 1 jar pasta sauce with water. Fill shells with ricotta mixture; layer in slow cooker. Top with remaining jar of pasta sauce., Cook, covered, on low until pasta is tender, 4-5 hours. If desired, serve with additional cheese and fresh basil.

Nutrition Facts : Calories 303 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 377mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

STUFFED PASTA SHELLS



Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

  • Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

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