Mushroom Spinach Stuffed Shells Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE



Spinach Stuffed Shells With a Mushroom Sauce image

Watch these disappear! The shells are cooked al dente stuffed with creamy cheese and tender baby spinach topped with a tomato mushroom sauce then cooked in the oven where they plump up. And have you wanting more.

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 17

1 (12 ounce) package jumbo pasta shells, cooked al dente
5 dried shiitake mushrooms
1 cup hot water
1 tablespoon oil
1 onion, diced
4 garlic cloves, minced
6 ounces of pre washed Baby Spinach
1/3 cup white wine
1/8 cup chopped fresh basil or 1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried oregano
4 cups crushed tomatoes or 4 cups your favorite tomato sauce
2 cups ricotta cheese
1/2 cup grated pecorino romano cheese, plus extra for garnish
1 cup grated mozzarella cheese
1 egg
1/2 nutmeg, grated

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 MUSHROOM STUFFED SHELLS



Spinach and Mushroom Stuffed Shells image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 24

Olive oil, for greasing
Kosher salt and freshly ground black pepper
8 ounces jumbo pasta shells (20 to 24)
10 ounces cremini mushrooms, stems trimmed, coarsely chopped
1 shallot, coarsely chopped
3 tablespoons unsalted butter
8 ounces baby spinach
2 tablespoons chopped fresh parsley
One 15-ounce tub whole milk ricotta
1/2 cup pine nuts, toasted
3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan, plus more for serving
2 1/2 cups Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
Pinch red pepper flakes
One 14-ounce can diced tomatoes
1/2 cup heavy cream
1/4 cup vodka
2 tablespoons tomato paste
Pasta cooking water, for adjusting sauce consistency
Kosher salt and freshly ground black pepper

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.

VEGETARIAN SKILLET STUFFED SHELLS



Vegetarian Skillet Stuffed Shells image

Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.

Provided by Anna Stockwell

Categories     Pasta     Mushroom     Wine     Vermouth     Spinach     Garlic     Butter     Sauce     Ricotta     Parmesan     Oregano     One-Pot Meal     Dinner     Vegetarian     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 14

18 jumbo pasta shells (about 6 oz.)
1 1/2 tsp. kosher salt, divided, plus more
2 Tbsp. extra-virgin olive oil
1/2 lb. crimini mushrooms, thinly sliced
1 tsp. freshly ground black pepper
1/2 cup dry white wine or vermouth
5 oz. baby spinach
6 garlic cloves, thinly sliced
2 Tbsp. unsalted butter
3 cups marinara sauce
1/2 tsp. crushed red pepper flakes
2 cups whole-milk ricotta
3 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped oregano, divided

Steps:

  • Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
  • Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
  • Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
  • While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
  • Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.

MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY



Mushrooms And Greens Stuffed Shells Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 tablespoon unsalted butter
1 cup yellow onion, minced
1 clove garlic, minced
2 cans Campbell's® Cream of Mushroom Soup
½ cup vegetable stock
1 teaspoon lemon juice, plus more to taste
½ tablespoon fresh thyme leaf, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon olive oil
3 cups white mushroom, roughly chopped
2 ½ cups kale leaves
1 cup spinach, chopped
½ teaspoon kosher salt, plus more to taste
½ cup ricotta cheese
1 cup freshly shredded parmesan cheese, divided
1 package pasta shells, jumbo, cooked according to package instructions

Steps:

  • Preheat the oven to 400°F (200°C).
  • Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
  • Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
  • Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
  • Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
  • Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
  • Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 850 calories, Carbohydrate 101 grams, Fat 36 grams, Fiber 8 grams, Protein 31 grams, Sugar 10 grams

STUFFED MUSHROOMS WITH SPINACH



Stuffed Mushrooms with Spinach image

Stuff large mushrooms with spinach, bacon and Parmesan cheese, and you have the perfect appetizer!

Provided by MOLSON7

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 12

Number Of Ingredients 11

2 tablespoons butter
5 slices bacon
1 (10 ounce) package frozen chopped spinach
12 large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
2 cloves garlic, peeled and minced
.4 cup heavy cream
¼ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons butter, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain.
  • Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems.
  • Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper.
  • Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.

Nutrition Facts : Calories 162.5 calories, Carbohydrate 2.5 g, Cholesterol 38.4 mg, Fat 15.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 8.2 g, Sodium 198.6 mg, Sugar 0.6 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

CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY



Creamy Spinach-Stuffed Mushrooms Recipe by Tasty image

Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 5 servings

Number Of Ingredients 9

20 medium sized mushrooms
1 tablespoon butter
2 cloves garlic, minced
4 cups fresh spinach
8 oz cream cheese
salt, to taste
pepper, to taste
¼ cup breadcrumb
¼ cup parmesan cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Remove the stems from the mushrooms. Place the top half on a baking sheet.
  • Mince the stems.
  • Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
  • Add the spinach, cook until it wilts.
  • Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
  • Take a spoonful of the spinach mixture and fill each mushroom top.
  • Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
  • Bake for 12-15 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams

SPINACH STUFFED MUSHROOMS



Spinach Stuffed Mushrooms image

A recipe I put together for a bridal shower. Everyone enjoyed them and I hope you will too

Provided by farmgirl

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 45m

Yield 30

Number Of Ingredients 11

¼ cup olive oil
30 large whole fresh mushrooms, stems removed
1 egg
salt and ground black pepper to taste
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
¼ cup shredded Gouda cheese
¼ cup shredded mozzarella cheese
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Brush 30 cups in muffin pans lightly with olive oil. Brush the remaining olive oil onto the mushrooms on all sides, and place them gill-sides-up into the muffin cups.
  • Bake the mushrooms in the preheated oven until just tender, about 12 minutes. While the mushrooms are baking, beat the egg, salt, and garlic in a mixing bowl. Stir in the drained spinach, 1/4 cup Parmesan cheese, Gouda cheese, mozzarella cheese, and bread crumbs until evenly blended.
  • Remove the mushrooms from the oven, and drain off any accumulated juice. Fill the mushroom caps with the spinach mixture, and replace into the muffin pan. Sprinkle the mushrooms with the remaining 1/4 cup Parmesan cheese.
  • Return to the oven, and bake until the stuffing is hot and golden brown, about 10 minutes.

Nutrition Facts : Calories 41.5 calories, Carbohydrate 1.9 g, Cholesterol 9.1 mg, Fat 3 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 129.1 mg, Sugar 0.6 g

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI



Mushroom , Spinach, and Cheese Stuffed Cannelloni image

A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste buds - squash, carrots, sun dried tomatoes the possibilities are endless

Provided by amber h.

Categories     < 60 Mins

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 15

30 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
parmesan cheese
1 tablespoon parsley
1 -2 tablespoon minced garlic
1 cup fresh spinach, torn with stems removed
1 cup diced fresh mushrooms
1/2 medium yellow onion, diced
1/4 green bell pepper, diced
2 eggs, beaten
2 -3 tablespoons olive oil
salt (to taste)
white pepper (to taste)
26 ounces pasta sauce (I use Classico Italian Sausage)
12 cannelloni tubes, cooked according to package

Steps:

  • Preheat oven to 350°F.
  • Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
  • Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
  • Pour filling into two 1-quart size Ziploc baggies.
  • In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
  • Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
  • Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
  • Sprinkle with mozzarella and parmesan.
  • Cook for 30 minutes.

More about "mushroom spinach stuffed shells recipes"

WILD MUSHROOM AND SPINACH STUFFED SHELLS RECIPE | REAL …
wild-mushroom-and-spinach-stuffed-shells-recipe-real image
2018-03-12 Wipe skillet clean and heat 1 tablespoon oil over medium-high. Add mushrooms and remaining ¼ teaspoon salt and ½ teaspoon pepper; cook, …
From realsimple.com
3.5/5 (184)
Total Time 40 mins
Servings 4
  • Preheat oven to 400°F. Cook shells in boiling salted water according to package directions for al dente pasta. Drain.
  • Heat 1 tablespoon oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in tomatoes, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring often, until slightly thickened, 6 to 8 minutes. Reserve ½ cup sauce. Spoon remaining sauce into a lightly oiled 13-by-9-inch baking dish.
  • Wipe skillet clean and heat 1 tablespoon oil over medium-high. Add mushrooms and remaining ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to skillet. Add spinach and cook, tossing, until wilted, about 1 minute.
  • Stuff shells with ricotta, mushrooms, and spinach and arrange in baking dish. Top with reserved cup ½ sauce and Parmesan. Bake until shells are heated through and cheese is melted, 12 to 15 minutes.


SPINACH AND MUSHROOM STUFFED SHELLS - SIPS, NIBBLES & BITES
2020-02-23 Drain and rinse the pasta with cold water. Preheat oven to 350F. In a large skillet over high heat, add olive oil and onions, sauté for 3 minutes until soft, add the garlic for 20 …
From sipsnibblesbites.com
5/5 (2)
Total Time 1 hr 5 mins
Category Main Course
Calories 360 per serving
  • Boil the pasta based on the manufacturer’s instructions for the shortest amount of time recommended. Drain and rinse the pasta with cold water
  • In a large skillet over high heat, add olive oil and onions, sauté for 3 minutes until soft, add the garlic for 20 seconds, add the chopped mushrooms, stir to combine, cover and let steam for 5 minutes


STUFFED PASTA SHELLS WITH RICOTTA, SPINACH, AND MUSHROOMS
2021-09-17 Add spinach and cook until wilted. Crack the egg into a large mixing bowl and beat well with a fork. Add ricotta, half the pecorino, the remaining ½ teaspoon salt and the pepper and mix well. Add spinach and mushroom mixture and mix well. In a 9x13-inch baking dish, spread 1 cup of the tomato sauce.
From umamigirl.com


MUSHROOM & SPINACH STUFFED SHELLS - I HEART PUBLIX
2014-09-26 Instructions. Preheat oven to 375º F. Cook the shells according to package directions, limiting the took time to about 9 minutes then drain. While the shells are cooking, heat the olive oil in a large skillet. Add the onions and cook until translucent. Add in the garlic and cook until fragrant, about 1 -2 minutes.
From iheartpublix.com


CREAMY SPINACH & MUSHROOM STUFFED SHELLS — THE YUMMY VEGAN
2019-05-11 Directions. 1. Soak the Cashews in hot water for at least 30 minutes. Then rinse and set aside for the sauce. 2. To make the sauce; blend together the Cashews, Plant Milk, Garlic, Nutritonal Yeast, 1/4 cup of Parmesan, Salt & …
From theyummyvegan.com


SPINACH AND RICOTTA STUFFED SHELLS RECIPE- SALAD IN A JAR
2022-01-27 Season with salt and pepper. Fill each shell with spinach and mushroom and cheese mixture. Add water to half of prepared sauce and pour it into the bottom of a 9 x 13 inch dish. Place shells on top of the sauce, open side up. Pour remaining sauce over the top of the shells. Sprinkle remaining mozzarella and Parmesan over shells.
From saladinajar.com


STUFFED SHELLS - JO COOKS
2022-03-14 Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish.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.
From jocooks.com


SPINACH AND MUSHROOM STUFFED SHELLS - BIG BEAR'S WIFE
2015-07-07 Preheat the oven to 375F. Spray a 9×13 baking pan with cooking spray or line with foil. Set Aside. In a large stock pot of salted water, cook the shells according to the package directions (normally about 10 minutes). Once done, drain and set aside. While the shells are cooking, heat the olive oil in a large skillet.
From bigbearswife.com


BEST SPINACH AND MUSHROOM STUFFED SHELLS RECIPE - HOW TO MAKE …
2020-05-28 Bring to a simmer, then whisk in the half-and-half. Return to a simmer and stir in the spinach. Cook until wilted, 3 minutes. Stir in the lemon zest and season with 1 teaspoon salt and a few grinds of pepper. Spoon the mushroom filling into the shells. Spread one-third of the cream sauce in a 9-by-13 inch baking dish. Arrange the shells in the ...
From thepioneerwoman.com


SPINACH AND MUSHROOM STUFFED SHELLS RECIPE - 8 POINTS - LAALOOSH
2011-10-18 Preheat oven to 375°F. Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside. Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
From laaloosh.com


SPINACH AND MUSHROOM STUFFED SHELLS ⋆ TWO LUCKY SPOONS
2016-11-22 Instructions. Preheat oven to 350 degrees. Heat a large pot of water to boiling and add in the jumbo shells. Cook until softened but not quite done all the way through, about 12 minutes. Drain, rinse, and set aside to cool. Meanwhile in a medium sized skillet, heat the oil …
From twoluckyspoons.com


SPINACH AND MUSHROOM STUFFED SHELLS | PUNCHFORK
Ingredients. Makes 4-6 servings. 1 1/2 tsp kosher salt, plus more for the pasta. 12 oz jumbo pasta shells (25 to 30) 2 tbsp olive oil. 1 lb cremini mushrooms, thinly sliced. 2 tsp fresh thyme, chopped. 4 garlic cloves, minced. 2 16-ounce containers whole-milk ricotta.
From punchfork.com


MUSHROOM -SPINACH STUFFED SHELLS - PLAIN.RECIPES
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.
From plain.recipes


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


MUSHROOM-SPINACH STUFFED SHELLS RECIPE
Get one of our Mushroom-spinach stuffed shells recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 91% Mushroom-Spinach Stuffed Shells Recipe Foodnetwork.com Get Mushroom-Spinach Stuffed Shells Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 71% Stuffed Shells IV Allrecipes.com Shell pasta stuffed with a garlicky …
From crecipe.com


MUSHROOM AND SPINACH STUFFED SHELLS - READERSDIGEST.CA
Preheat oven to 200°C / 400°F. Pour three-quarters of the tomato sauce into a large ovenproof casserole. Stuff the shells with the mushroom-spinach mixture and arrange them side by side in the casserole. Spoon the rest of the sauce over the shells and sprinkle with the remaining cheese. Bake 20 minutes until the cheese is lightly browned.
From readersdigest.ca


STUFFED MUSHROOMS {WITH SPINACH AND CHEESE} - COOKING CLASSY
2019-12-27 Fill mushrooms: Scoop out a spoonful at a time and stuff into mushrooms. Set on baking sheet, filling upright. Prepare topping, add to mushrooms: In a small mixing bowl stir together panko, remaining 1/4 cup parmesan cheese …
From cookingclassy.com


STUFFED SHELLS WITH SPINACH AND MUSHROOMS - WORN SLAP OUT
2020-02-10 Add onions and mushrooms and cook until tender, about 10 minutes. Add in garlic and cook for another minute until fragrant. Fold spinach into mixture until just barely wilted. Take off heat. In a large bowl, combine the ricotta cheese, egg, fresh basil, Italian seasoning, 1 ½ cups of mozzarella, and parmesan.
From wornslapout.com


CREAMY WHITE WINE MUSHROOM STUFFED SHELLS. - HALF BAKED HARVEST
2021-11-08 Boil-off the shells, then mix the ricotta cheese with thawed spinach. Grab a baking dish and spoon some of the béchamel into the bottom. Start stuffing the shells with the ricotta, then place them into the dish. Pour over the remaining béchamel, sprinkle on some cheese, and then finish with the mushrooms. Cover and bake until that cheese is ...
From halfbakedharvest.com


SPINACH AND MUSHROOM STUFFED SHELLS - AQUAINTLIFE.COM
Instructions. In a large stock pot add water and a fair amount of salt.; Cook pasta according to package directions. In a mixing bowl add the ricotta cheese, 1/2 cup of the parmesan, egg and a pinch or salt & pepper.
From aquaintlife.com


STUFFED SHELLS W. SPINACH AND MUSHROOMS RECIPE - FOOD NEWS
Combine ricotta cheese, ham/mozzerella pieces, eggs, finely chopped mushrooms and spinach, ground pepper and garlic pesto sauce. mix well. stuff shells with filling and top with sauce and cheese. Bake covered with foil in preheated oven for 30minutes. Serve warm. Makes 21 servings. Number of Servings: 21 Recipe submitted by SparkPeople user LADYVA73.
From foodnewsnews.com


JEFF MAURO'S SPINACH AND MUSHROOM STUFFED SHELLS | THE KITCHEN
Jeff cooks fresh spinach with caramelized mushrooms and shallots to create this creamy and cheesy pasta dish!Watch #TheKitchen, Saturdays at 11a|10c + subscr...
From youtube.com


WEIGHT WATCHERS SPINACH & MUSHROOM STUFFED SHELLS
2012-04-20 Preheat oven to 375°F. Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside. Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
From domesticsuperhero.com


SPINACH, MUSHROOM, & RICOTTA STUFFED SHELLS - HANDLE THE HEAT
2011-03-04 Spinach, Mushroom, & Ricotta Stuffed Shells. Yield: 4-6 servings. Because this recipe is delicious, quick enough to get on the table tonight, and happens to be a great meatless option. Ingredients. 20 jumbo pasta shells (about half a 12-ounce box) 1 24-ounce jar marinara sauce (or 3 cups homemade sauce) 1 15-ounce container part-skim ricotta; 2 cups baby …
From handletheheat.com


PORTABELLA MUSHROOMS STUFFED WITH SPINACH - THERESCIPES.INFO
cream cheese, sour cream, portobello mushrooms, green.... All information about healthy recipes and cooking tips
From therecipes.info


MUSHROOM SPINACH STUFFED SHELLS – PINE & PALM KITCHEN
2020-12-22 In a large pan, add olive oil. Sauté mushrooms about 3-4 minutes until browned around the edges. Add in two of the chopped cloves of garlic. Sauté until fragrant. Stir in the 1/2 cup of wine. Add in salt, pepper and nutmeg. Add in spinach and cook until the moisture has completely evaporated. Set mixture aside in a small bowl.
From pineandpalmkitchen.com


MUSHROOM-SPINACH STUFFED SHELLS RECIPE
Mushroom-Spinach Stuffed Shells Recipe with 190 calories. Includes kosher salt, jumbo pasta shells, extra-virgin olive oil, onion, garlic, white mushrooms, frozen spinach, low fat small curd cottag chees, part-skim mozzarella cheese, grated parmesan cheese, large eggs, fresh basil, extra-virgin olive oil, garlic, fennel seeds, red pepper flakes, plum tomatoes, kosher salt, low …
From recipegraze.com


SPINACH AND MUSHROOM STUFFED SHELLS RECIPE - FOOD NEWS
Wild Mushroom and Spinach Stuffed Shells Recipe. Add the baby spinach and stir. Season with the garlic powder, salt and black pepper and cook for 2–3 minutes. Stir in the Alfredo sauce and chicken breast strips. In a oven - safe dish, cover the bottom of the dish with half of the sauce. Add the frozen stuffed shells to the baking dish. Cover ...
From foodnewsnews.com


WILD MUSHROOM AND SPINACH STUFFING RECIPES
3/4 cup (1 1/2 sticks) unsalted butter, divided: 1 tablespoon olive oil: 1 pound assorted fresh wild mushrooms (such as chanterelle, stemmed shiitake, and …
From recipes.servegame.org


VEGAN STUFFED SHELLS WITH SPINACH & MUSHROOMS - CROWDED KITCHEN
2020-02-27 Add onions and cook for 5-6 minutes. Stir in garlic and cook for 2-3 more minutes. Add mushrooms and Italian seasoning blend and cook, stirring frequently for 7-8 minutes. Add spinach and parsley and cook just until wilted. Pour mushroom + spinach mixture into a bowl. Stir in 1 cup of vegan ricotta, mozzarella and parmesan cheese.
From crowdedkitchen.com


STUFFED SHELLS WITH RICOTTA, SPINACH, AND PORTOBELLO MUSHROOMS
2009-06-08 Heat the olive oil in a large skillet. Once hot, add the onion, cook until soft. Add in garlic, mushrooms, and red peppers. Remove from heat and cool. In a large bowl combine the ricotta, ¼ cup of the mozzarella, ¼ cup of the Parmesan, stir well. Add in the egg, spinach, dried basil, crushed red pepper,salt and fresh cracked pepper to taste.
From twopeasandtheirpod.com


SPINACH, MUSHROOM, & RICOTTA STUFFED SHELLS - LUNCH RECIPES
This recipe serves 6. One portion of this dish contains about 22g of protein, 13g of fat, and a total of 328 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of baby spinach, mushrooms, part-skim ricotta, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up ...
From fooddiez.com


CREAMY SPINACH AND MUSHROOM STUFFED SHELLS (VEGAN)
2021-09-30 Heat a large frying pan over medium heat, then add the olive oil. Add the mushrooms to the pan and spread into an even layer. Cook, avoiding stirring, for 3-4 minutes, or until browned. Add the onion and cook for another 1-2 minutes. Add the garlic, salt, and pepper, and cook for another minute.
From occasionallyeggs.com


STUFFED GIANT SHELLS BEST RECIPES
Arrange stuffed shells into a 9x11-inch baking dish. Pour pasta sauce over the shells; top with 1/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake in preheated oven until the cheese is melted and the shells are hot, about 30 minutes.
From findrecipes.info


STUFFED SHELLS W. SPINACH AND MUSHROOMS RECIPE | SPARKRECIPES
6oz. ( approx. 21 shells) jumbo shells 3 tbsp garlic pesto sauce 2 cup part skim ricotta cheese 1.5 cup finely chopped Spinach, fresh, 1 cup finely chopped Mushrooms, fresh 1/8" slices of prosciutto ham and Mozzerella roll 2 extra large Egg, fresh, 1-2 oz Mozzarella Cheese, part skim milk 3 cups Classico Sweet Basil Sauce, 4 slice (1 oz ...
From recipes.sparkpeople.com


STUFFED SHELLS WITH GROUND BEEF, SPINACH, AND MUSHROOMS
2015-03-16 Add in ground beef and cook until there is no more pink, about 5-6 minutes. Then add in spinach, cook until spinach is wilted. In a large bowl, add cottage cheese, egg, and ground beef mixture. In a 13×9 baking dish, add 1 1/2 cups of the tomato sauce on the bottom. Stuff shells with 2-3 tablespoons of filling and line up in baking dish until ...
From joyfulhealthyeats.com


GIANT RICOTTA, MUSHROOM AND SPINACH STUFFED PASTA SHELLS
Pasta. Fill a medium large pot 2/3 full with water, add kosher salt, and bring to a boil. Add pasta shells, stir and reduce heat to a strong simmer and cook for about 15-20 minutes, or until shells are firm but cooked through. Drain, return pasta to cooking pot and add a little cold water to the pan to keep the pasta from sticking together.
From inspiredcuisine.ca


Related Search