Stuffed Shells With Spinach And Cheese Recipes

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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 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 (WITH SPINACH AND CHEESE)



Stuffed Shells (with Spinach and Cheese) image

A really unique stuffed shells recipe. I usually make this for company. The original recipe included one pound of bulk Italian sausage in the stuffing, which I have omitted for my own personal tastes. I'm getting hungry just typing this recipe and remembering how good it is!

Provided by Laura O.

Categories     Pasta Shells

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 21

1 large onion, chopped
1 (10 ounce) package frozen chopped spinach, well drained
1 (8 ounce) package cream cheese, softened
1 egg, beaten
2 cups shredded mozzarella cheese, divided (8 oz)
2 cups shredded cheddar cheese (8 oz)
1 cup cottage cheese
1/4 grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash cinnamon (optional)
20 large shell noodles, cooked and drained
1 (29 ounce) can tomato sauce
1 tablespoon dried onion flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons parsley flakes
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a skillet, cook onion until tender.
  • Transfer to a large bowl.
  • Stir in the spinach, cream cheese, and egg.
  • Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
  • Stuff shells and arrange in a greased 13x9x2 baking dish.
  • Combine sauce ingredients; mix well.
  • Pour over shells.
  • Cover and bake at 350 degrees for 40 minutes.
  • Uncover; sprinkle with remaining mozzarella.
  • Return to oven for 5 minutes or until cheese melts.

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.

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 STUFFED SHELLS WITH WHITE SAUCE



Spinach Stuffed Shells with White Sauce image

Here's a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It's easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 10

15 uncooked jumbo pasta shells
1 envelope white sauce mix
1 cup 4% cottage cheese
1/2 cup shredded part-skim mozzarella cheese
1 large egg white
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside., Preheat oven to 375°. In a small bowl, combine cottage cheese, mozzarella cheese, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11x7-in. baking dish. , Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. , Cover and bake 25 minutes or until heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 302 calories, Fat 11g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 646mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 18g protein.

CHEESY SPINACH STUFFED SHELLS



Cheesy Spinach Stuffed Shells image

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

Yield 6 servings

Number Of Ingredients 20

Sauce
28 ounce can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
Pasta Shells
24 large pasta shells (about 3/4 of a 12 ounce box)
Filling
16 ounces (2 cups) cottage cheese
15 ounces (about 2 cups) part skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
10 ounces frozen, chopped spinach, thawed and squeezed dry of excess liquid
1/2 cup freshly grated Parmesan cheese
6 ounces mozzarella cheese, shredded (about 1 1/2 cups)

Steps:

  • For the sauce, combine all the ingredients in a medium saucepan and bring to a simmer. Continue simmering for 10-15 minutes. Remove from the heat.
  • While the sauce simmers, in a large pot of boiling, salted water, cook the pasta shells al dente according to package directions. Drain and immediately place them in an even layer on paper towels or parchment.
  • For the filling, in a medium bowl, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano and basil. Add the spinach and mix until combined. Stir in the cheeses.
  • Lightly grease a 9X13-inch pan with cooking spray and preheat the oven to 350 degrees. Spoon about half of the sauce on the bottom of the prepared pan and spread evenly. Fill each pasta shell with an even amount of the filling (about 1/4 cup per shell, more or less) and place the shells on top of the sauce in the pan - making three rows of eight shells.
  • Pour the remaining sauce evenly over the top of the shells. Cover the dish with aluminum foil and bake for 35-40 minutes. Uncover and bake five or so more minutes. Remove the pan from the oven and let the shells sit for 5-10 minutes before serving.

CHEESY STUFFED SHELLS



Cheesy Stuffed Shells image

This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a 'spaghetti that behaves itself!'

Provided by Kimber

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 12

1 (16 ounce) package jumbo pasta shells
½ pound Italian sausage
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup ricotta cheese
1 egg
3 cloves garlic, crushed
½ lemon, juiced
¼ cup grated Parmesan cheese
salt and pepper to taste
½ teaspoon dried oregano
2 cups spaghetti sauce
2 cups shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
  • Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
  • Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 51.9 g, Cholesterol 69.1 mg, Fat 18.4 g, Fiber 4.4 g, Protein 21.9 g, SaturatedFat 7.8 g, Sodium 741.3 mg, Sugar 6.1 g

SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA)



Spinach and Cottage Cheese Stuffed Shells (No Ricotta) image

I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)

Provided by Greeny4444

Categories     < 60 Mins

Time 50m

Yield 20 shells, 5 serving(s)

Number Of Ingredients 13

20 jumbo pasta shells, cooked (about half of a 12 oz. box)
1 1/2 cups cottage cheese (I use 2%)
1 cup reduced-fat mozzarella cheese, shredded
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1 teaspoon italian seasoning
2 teaspoons garlic, minced (from a jar-I usually have them heaping, because I love garlic)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 small onion, finely chopped
fresh ground pepper (about 1 teaspoon)
1 egg
3 cups spaghetti sauce, divided (I use Classico Tomato and Basil from Costco)
1/2 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine ingredients "cottage cheese" through "egg".
  • Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
  • Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
  • Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 256.2, Fat 10.7, SaturatedFat 4.5, Cholesterol 60.5, Sodium 1419.1, Carbohydrate 22.7, Fiber 2.5, Sugar 14.5, Protein 18.3

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

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From theseasonedmom.com


RECIPE: STUFFED SEASHELL PASTA WITH CHEESE AND SPINACH ON …
Recipe Stuffed pasta-shells with cheese and spinach, composition: macaroni shells (large), mozzarella cheese, ricotta cheese, frozen spinach, spaghetti sauce (tomato sauce);, …
From southerncookinglight.com


SPINACH AND RICOTTA STUFFED SHELLS - FORK KNIFE SWOON
2013-05-13 In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the …
From forkknifeswoon.com


SPINACH AND CHEESE STUFFED SHELLS - THE COOKIN CHICKS
2021-02-04 Instructions. Cook pasta shells in boiling water until al dente (follow directions on back of box). While shells are cooking, preheat oven to 375 degrees. Add the olive oil to a …
From thecookinchicks.com


THREE CHEESE STUFFED SHELLS WITH SPINACH - FEAST AND FARM
2020-01-21 Cook until the spinach is wilted about 6 to 8 minutes. Set aside to cool slightly. In a separate bowl add the ricotta, mozzarella, and parmesan cheeses. Stir in the egg, parsley, …
From feastandfarm.com


STUFFED SHELLS WITH MEAT AND CHEESE RECIPE - THE ANTHONY KITCHEN
2020-01-28 Instructions. Preheat the oven to 400° and have ready a greased 9x13" casserole dish. Cook ½ of a 12-ounce package of shells (about 20 shells) to al dente according to …
From theanthonykitchen.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


GIANT CHEESE STUFFED SHELLS WITH SPINACH - SEASON & THYME
This should take 1-2 minutes. In a mixing bowl combine all remaining ingredients, leaving 1 cup of the mozzarella to sprinkle on top. Drain pasta shells and once cool enough to work with, stuff …
From seasonandthyme.com


STUFFED SHELLS RECIPE WITH SPINACH AND CHEESE - THERESCIPES.INFO
Cheese and Spinach Stuffed Shells Recipe | Little House ... tip littlehousebigalaska.com. cook pasta shells for 1 minute less than package directions while cooking pre-heat the oven to 350˚ …
From therecipes.info


SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES
Directions. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta …
From myrecipes.com


SPINACH AND THREE CHEESE STUFFED SHELLS RECIPE - HOME …
2020-08-03 Our recipe for Spinach and Three Cheese Stuffed Shells looks absolutely amazing. It’s a feast for the eyes as well as for the mouth. The red tomato sauce, green …
From homestratosphere.com


CREAMED SPINACH STUFFED SHELLS - SIMPLY DELICIOUS
2022-01-27 Stuff the shells: Using a teaspoon, stuff the creamed spinach mixture into the pasta shells. Place the shells into the casserole dish. Bake: Top the shells with mozzarella then …
From simply-delicious-food.com


STUFFED MANICOTTI RECIPES WITH GROUND BEEF - THERESCIPES.INFO
Beef-Stuffed Manicotti Recipe - Food.com trend www.food.com. directions Brown ground beef & drain. Cook manicotti using package directions. Do not drain. Run cold water over it until water …
From therecipes.info


EASY SPINACH AND RICOTTA STUFFED SHELLS - CHEF SAVVY
2018-10-06 Add in garlic and cook for an additional minute. Add the spinach and cook until wilted, about 2 minutes. Transfer the spinach mixture to a large bowl and add in ricotta, …
From chefsavvy.com


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