Pasta Shells With Zucchini Spinach Recipes

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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

ZUCCHINI AND SHELLS



Zucchini and Shells image

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

¼ cup olive oil
½ medium onion, finely chopped
3 cloves garlic, minced
1 large zucchini, peeled and cubed
1 (15 ounce) can tomato sauce
2 cups water
1 teaspoon dried oregano
1 teaspoon dried basil
⅛ teaspoon crushed red pepper flakes
½ cup white sugar
1 (8 ounce) package uncooked pasta shells
¼ cup grated Romano cheese

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



Pasta Shells With Zucchini & Spinach image

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

1 lb jumbo pasta shells
1 cup freshly grated parmesan cheese
1/4 cup unsalted butter
2 onions, finely chopped
1 garlic clove, minced
3 medium zucchini
1 bunch spinach (about 1/2 lb)
1 lb ricotta cheese
1 cup freshly grated parmesan cheese
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup chopped fresh parsley or 1/4 cup basil
1/4 cup unsalted butter or 1/4 cup olive oil
2 onions, finely chopped
2 garlic cloves, minced
2 (28 ounce) cans plum tomatoes, undrained
1/2 teaspoon salt
1/2 teaspoon pepper

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



Creamy Zucchini and Spinach Pasta Bake image

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

3 cups cavatappi, uncooked
1 onion, chopped
2 zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1 pkg. (6 oz.) baby spinach leaves
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
1 container (15 oz.) ricotta cheese
1 tsp. dried Italian seasoning
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided

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



Pasta Shells With Lentils and Spinach image

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

1 cup lentils
1 carrot, finely chopped
2 -3 celery leaves, finely chopped
1/4 cup extra virgin olive oil
2 large onions, finely chopped
1/2 teaspoon dried thyme
10 ounces frozen chopped spinach, thawed
1 teaspoon salt
black pepper
1 lb whole wheat pasta shells
1/2 cup fresh parsley, finely minced

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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