Spinach Cheese Balls With Pasta Sauce Recipes

CHERYL'S SPINACH CHEESY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
• Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
• Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

SPINACH-CHEESE BALLS

Steps:

• Heat oven to 400°F. Spray cookie sheet with cooking spray. In large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1-inch balls; place on cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Immediately remove from pan. Serve with pasta sauce.

SPINACH AND CHEESE STUFFED PASTA SHELLS

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.

SPINACH-CHEESE BALLS WITH PASTA SAUCE

Steps:

• Remove spinach from pouch; place in colander.
• Rinse with warm water until thawed; drain well.
• Squeeze spinach dry with paper towel.
• Meanwhile, in large bowl, mix egg, both cheeses, salt, onion powder, garlic powder, oregano, ground nutmeg, sour cream, oil and ricotta cheese until well blended.
• Add spinach to cheese mixture; mix well.
• Stir in flour, 1 cup at a time, until well blended.
• Fill 10" skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350F.(Or use deep fryer; add oil to fill line and heat to 350F).
• Meanwhile, place bread crumbs in small bowl.
• Shape spinach-cheese mixture into 1-1/2" balls(about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet.
• Fry 6 balls at a time 4-6 minutes, turning as necessary, until golden brown.
• With slotted spoon, remove balls from skillet; place on paper towels to drain.
• Cool 2 minutes before serving; serve with warm pasta sauce for dipping.

SPINACH CHEESE BALLS

Steps:

• Heat oven to 400^. Spray cookie sheet with cooking spray. Squeeze all moisture from spinach then fluff with fork. In a large bowl, mix all ingredients together, except sauces. Shape into 1-inch balls; place on cookie sheet. Bake 10-15 minutes or until golden brown. Immediately remove from pan. Serve with warm sauces. --- Note: You may like to press dough into a sprayed 11x7-inch baking dish and bake according to directions. Cut into squares and top with your favorite sauce.

SPINACH CHEESE BALLS WITH PASTA SAUCE

Steps:

• In a large bowl, combine first 10 ingredients. Blend well. Add spinach, mix well. Stir in flour, 1 cup at a time, until well blended.
• Heat oil to 350.
• Place bread crumbs in a small bowl. Shape spinach mixture into 1 1/2 inches balls; roll in bread crumbs and place on a baking sheet.
• Fry six balls at a time, about 4-6 minutes or until golden brown on all sides. Remove with a slotted spoon and drain on paper towels. Cool 2 minutes before serving. Serve wit pasta sauce for dipping.