Sensational Spinach Stuffed Shells Recipes

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DECADENT SPINACH-STUFFED SHELLS



Decadent Spinach-Stuffed Shells image

I created this comforting stuffed shells dish to serve on Christmas Eve, but it's so good we enjoy it all year long. It can easily be assembled and frozen to bake at a later date. If you have any leftover cheese mixture, it can be served as a dip, either cold or spooned into ramekins and baked until browned. If you don't like roasted red peppers, feel free to substitute chopped sun-dried tomatoes in the filling and any other pasta sauce. -Crystal Schlueter, Northglenn, CO

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1 package (12 ounces) jumbo pasta shells
1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
2 packages (8 ounces each) cream cheese, softened
1 cup roasted garlic Alfredo sauce
Dash salt
Dash pepper
Dash crushed red pepper flakes, optional
2 cups shredded Italian cheese blend
1/2 cup grated Parmesan cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup finely chopped water-packed artichoke hearts
1/4 cup finely chopped roasted sweet red pepper
Additional Parmesan cheese, optional

Steps:

  • Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain., Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into shells. Arrange in prepared baking dish., Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

Nutrition Facts : Calories 389 calories, Fat 22g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 707mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.

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

SPINACH STUFFED SHELLS



Spinach Stuffed Shells image

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

Provided by Denise in NH

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 package jumbo pasta shells, for stuffing
2 (9 ounce) packages frozen creamed spinach (cook in pouch type)
1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 lb ground beef
1 (32 ounce) jar spaghetti sauce (your choice)

Steps:

  • Cook shells according to package directions and drain well.
  • Cook spinach to package directions; when cooked, pour into a large bowl and cool slightly; stir in the Ricotta and Mozzarella cheese's, salt, pepper, garlic powder and onion powder.
  • Stuff each shell with one tbsp.
  • of the spinach mixture.
  • Brown ground beef and add spaghetti sauce; pour this mixture over the stuffed shells.
  • Bake covered at 350 for 30- 40 minutes.

SPINACH-RICOTTA STUFFED SHELLS



Spinach-Ricotta Stuffed Shells image

Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 17

1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
2 28-ounce cans San Marzano tomatoes, crushed by hand
1 teaspoon dried oregano
Pinch of red pepper flakes, plus more for topping
Kosher salt and freshly ground pepper
Kosher salt
9 ounces jumbo pasta shells (30 to 34 shells)
1 tablespoon extra-virgin olive oil
1 8-ounce bag fresh spinach
2 cups ricotta cheese
2 cups shredded low-moisture mozzarella cheese
1/3 cup finely chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for topping
2 teaspoons finely grated lemon zest
1 large egg, beaten
Freshly ground pepper

Steps:

  • Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
  • Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
  • Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
  • Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
  • To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
  • Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.

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

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

ACCIDENTAL SPICY SPINACH SHELLS



Accidental Spicy Spinach Shells image

A delicious meal anytime that was created purely accidentally (well kind of).

Provided by Izblue

Categories     World Cuisine     European     Italian

Time 1h

Yield 6

Number Of Ingredients 9

1 (16 ounce) package pasta shells
4 spicy Italian sausages, casings removed
1 (16 ounce) package shredded Monterey Jack cheese
1 ½ cups chopped fresh spinach
½ large tomato, diced
½ onion, diced
¼ cup diced red bell pepper
1 (16 ounce) container ricotta cheese
1 (26 ounce) jar tomato sauce

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water until cooked through but firm to the bite, 12 minutes. Drain.
  • Cook sausage in a large skillet over medium heat until completely browned, 5 to 7 minutes.
  • Melt Monterey Jack cheese in a saucepan over medium-low heat, 2 to 3 minutes. Stir spinach, tomato, onion, and bell pepper into the cheese; cook until hot, 2 to 3 minutes. Remove from heat and cool slightly.
  • Spoon sausage, Monterey Jack cheese mixture, and ricotta cheese into the pasta shells; arrange in a 9x13-inch baking dish. Pour tomato sauce over the stuffed shells.
  • Bake in preheated oven until the sauce is hot and bubbling, 20 to 25 minutes.

Nutrition Facts : Calories 954.5 calories, Carbohydrate 68.8 g, Cholesterol 147.1 mg, Fat 54.2 g, Fiber 5.1 g, Protein 49.8 g, SaturatedFat 26.9 g, Sodium 1700.7 mg, Sugar 9.5 g

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SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN …
2021-11-09 Make ahead: The shells can be assembled and refrigerated unbaked up to 2 days in advance, or frozen for up to 1 month. Thaw the frozen shells overnight in the refrigerator before baking. Bake, covered with aluminum foil, at 375°F for 20 minutes, then uncover and continue to bake until the cheese is melted and the sauce is bubbling, about 10 ...
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Top Asked Questions

How do you make spinach stuffed shells with cheese sauce?
Directions. Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling,...
How to cook spinach pasta shells?
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. Squeeze spinach dry. 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.
How much spinach&ricotta stuffed shells per serving?
In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner. 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.) 4 cups (packed) fresh spinach leaves, roughly-chopped
What do you like to make with stuffed shells?
Stuffed shells are one of my favorite meals to make. Tender pasta shells stuffed with cheese and baked with pasta sauce until warm and gooey. To me they are comfort food at it’s finest. The jumbo shells are stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic.

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