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
ZUCCHINI AND SHELLS
Family favorite to use that beautiful summer zucchini! Very simple recipe that tastes great accompanied by garlic bread! Very good for vegetarians, too.
Provided by FABA1228
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
- 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 large bowl, mix sauce and cooked past shells. Top with cheese to serve.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 79.3 g, Cholesterol 7.7 mg, Fat 17.2 g, Fiber 5.4 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 650.3 mg, Sugar 32 g
PASTA SHELLS WITH ZUCCHINI & SPINACH
I've taken this dish to pot lucks & served it at many dinner parties........ always received rave reviews. It can be served as the main dish or as a side dish. Personally, I like it pared with Chicken Parmesan & garlic bread. It requires a LOT of preparation (I've estimated the time) but you will not regret it. It can be made in advance & refrigerated or frozen.
Provided by CountryLady
Categories Pasta Shells
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- FILLING: Melt butter over medium heat in a large, heavy dutch oven.
- Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
- PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
- Grate& place in a colander in the sink.
- sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
- Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
- Add drained zucchini to dutch oven& cook until any moisture evaporates.
- PREPARE SPINACH: Wash well& trim off tough stems.
- Place leaves, with water from washing still clinging to them, in a large pot.
- Cook for a few minutes or just until leaves have wilted.
- Let cool, then wring dry in a clean tea towel& chop.
- Add spinach to the dutch oven and combine thoroughly.
- Remove from heat& allow the mixture to cool.
- Drain off excess liquid.
- Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
- Add Parmesan and seasonings; mix well.
- Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
- SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
- Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
- Cook for 30- 45 minutes or until sauce has thickened.
- Purée and test for seasonings.
- Set aside.
- Pasta: Cook shells in a large pot of salted water, according to package directions until"el dente".
- Drain well and rinse with cold water to stop cooking and prevent sticking.
- Using a colander, gently shake shells to drain excess water.
- Lightly grease a 13 x 9 inch casserole dish.
- Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
- Pour sauce over the shells& sprinkle with Parmesan cheese.
- (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
- Bake at 350°F for 40-50 minutes or until heated through and bubbling.
CREAMY ZUCCHINI AND SPINACH PASTA BAKE
Enjoy Italian fare at home with our Creamy Zucchini and Spinach Pasta Bake! You'll love the taste of this spinach pasta bake and how easy it is to make.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cook and stir onions in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add zucchini and mushrooms; cook 3 to 4 min. or until zucchini is crisp-tender, stirring frequently. Add half the spinach; cook 2 to 3 min. or just until wilted. Repeat with remaining spinach. Remove from heat.
- Drain pasta. Add to vegetable mixture in skillet along with the pasta sauce, ricotta, Italian seasoning and 1 cup mozzarella; mix lightly.
- Spoon into 13x9-inch baking dish sprayed with cooking spray; top with remaining mozzarella.
- Bake 20 to 25 min. or until casserole is heated through and mozzarella is melted.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
PASTA SHELLS WITH LENTILS AND SPINACH
This is a very filling vegetarian dish with a delightful variety of colors, textures and flavors. It is from "The One-Dish Vegetarian" cookbook. I prepared it for my husband and his cousin (who is a nutritionist) and they both liked it.
Provided by Prose
Categories Pasta Shells
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook lentils, carrot, and celery leaves in 1 quart water for 15-20 minutes or until lentils are almost tender. Drain the lentils, and reserve the cooking water.
- Meanwhile, heat olive oil in large skillet. Add onions and thyme, and sautee for 10-12 minutes.
- Add the lentils to the skillet along with 1 cup of the reserved broth. Squeeze excess moisture from the spinach before adding to the skillet. Season with salt and pepper to taste. Simmer over low heat while pasta cooks.
- Cook pasta according to package directions. Drain and toss with lentil sauce. Add more lentil broth if too dry. Add parsley and serve with grated Parmesan (or nutritional yeast) if desired.
Nutrition Facts : Calories 421.4, Fat 10.6, SaturatedFat 1.5, Sodium 442.4, Carbohydrate 71.5, Fiber 11.6, Sugar 3.6, Protein 16.6
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