STUFFED PASTA SHELLS WITH GROUND BEEF AND SPINACH
These Stuffed Pasta Shells with Ground Beef and Spinach are truly, the best stuffed shell recipe you'll find. They're packed with ground beef, nutty parmesan cheese, a little bit of spinach, and just enough creamy ricotta to hold the filling together. They're served in an easy marinara sauce, covered with fresh mozzarella and baked. Classic comfort food!
Provided by Nicole
Categories Main Course
Time 1h5m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Bring a large pot of water to a rolling boil. Season liberally with salt. It should be as salty as the sea.
- Heat a large skillet with high sides to a medium-low heat. Add olive oil. Once the oil is hot, add 1/4 cup of the onion and half of the garlic. Saute for 1-2 minutes until slightly softened and fragrant. Season with a little bit of salt and pepper. Add in red wine. Bring the mixture to a boil and then reduce to a simmer. Simmer until reduced by half.
- Whisk in tomato paste. Cook for 1 minute. Whisk in water, 1/2 teaspoon salt, sugar, and italian seasoning. Bring to a boil and reduce to a low simmer. Cover and simmer for 10-15 minutes. Season to taste with salt and pepper.
- In another medium non-stick skillet. Cook the ground beef until slightly browned and almost all the way cooked through. If any excess grease is produced, drain. Add remaining onion, garlic, and 1 teaspoon salt. Continue to cook until beef is cooked all the way through and onion and garlic are soft, about 3-4 minutes. Remove from heat and cool.
- Drop the pasta shells in the water and cook until aldente.(I like to cook them all even though we only use 12 becaue some will bread.) DO NOT OVER COOK. Use a slotted spoon to pull the shells out one by one. Drain of any excess water and let cool.
- Once the beef has cooled slightly, add remaining 1/4 teaspoon salt, spinach, ricotta, parmesan cheese, and egg. Mix to combine. Season to taste with salt and pepper. (I added an extra 1/4 teaspoon of salt, but I like things on the saltier side.)
- Transfer filling to a large ziplock bag. Cut off about 3/4-inch of the tip. Pipe the filling into the cooled shells. Turn the heat off on the sauce and arrange shells in the pan. (If you're using store-bought marinara, just pour the marinara into a skillet with high sides and arrange the stuffed shells in the pan.)
- Spoon a little bit of the sauce on top of the shells, but don't completely cover them. Sprinkle shells with mozzarella. Bake until cheese has melted and sauce is bubbly and hot, about 20 minutes. Garnish with extra parmesan cheese.
Nutrition Facts : ServingSize 1 shell, Calories 321 kcal, Carbohydrate 33 g, Protein 21 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 64 mg, Sodium 734 mg, Fiber 2 g, Sugar 3 g
SPINACH, PESTO, AND BEEF STUFFED SHELLS
This is a light, cheesy and very easy manicotti. Use whatever shell type pasta you like. I have homemade pesto and tomato sauce in the freezer but this is fine with store bought. This recipe makes a large amount so we have enough for two dinners and a lunch for three people. Enjoy!
Provided by Penny Stettinius
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Brown the ground meat and season well with salt and pepper.
- Drain off the grease and put in a large bowl.
- Boil the shells, drain and set aside.
- Preheat the oven to 350 degrees.
- In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
- Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
- Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
- Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
- Top each shell with Provolone.
- Pour remaining marinara over shells, top with shredded mozzarella.
- Bake for 45-60 minutes, until hot and bubbly with the cheese all melted but not too browned.
Nutrition Facts : Calories 842.6, Fat 49.8, SaturatedFat 25.1, Cholesterol 168.6, Sodium 1382.8, Carbohydrate 48, Fiber 3.5, Sugar 12.8, Protein 50
SPINACH, PESTO, AND BEEF STUFFED MANICOTTI
I love stuffed Manicotti. The more I can stuff in it, the better! I love cheese too and this has 4 cheeses! This recipe has a different take on the usual, with marinara sauce and pesto ... you can't go wrong! Served with garlic bread, I couldn't be happier!
Provided by Tammy T
Categories Beef
Time 50m
Number Of Ingredients 11
Steps:
- 1. Brown the ground meat and season well with salt and pepper. Drain off the grease and put in a large bowl.
- 2. Boil the shells, according to package, drain and set aside. Preheat the oven to 350 degrees.
- 3. In the same skillet in which you browned the meat, add some olive oil and saute the spinach until completely done.
- 4. Mix the pesto, cream cheese, Parmesan and spinach into the ground meat.
- 5. Pour a little marinara into a large (large enough to hold all the manicotti in one layer) casserole dish, enough to allow the shells to sit on and not stick to the bottom of the dish.
- 6. Then stuff the shells with the meat mixture and lay the stuffed shells into the casserole.
- 7. Top each shell with Provolone. Pour remaining marinara over shells, top with shredded mozzarella.
- 8. Bake for 45-60 minutes according to your oven temperature, until hot and bubbly with the cheese all melted but not too browned.
RICOTTA-STUFFED SHELLS WITH PESTO
Classic stuffed and baked Italian-American jumbo shells are an easy sell. This summery version dispenses with the tomato sauce: The shells are instead drizzled lightly with olive oil, dusted with grated pecorino and bread crumbs, baked briefly until nicely browned, then napped with a bright green garlicky pesto sauce. The effect is more akin to crispy ravioli than a juicy, long-baked casserole. Serve 2 or 3 shells as a first course, 5 to 6 for a main.
Provided by David Tanis
Categories casseroles, pastas, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Put a large pot of well-salted water over high heat, and bring to a boil. Add the pasta shells, put the lid on the pot to help water return to a boil, then remove lid, stir pasta and continue cooking, uncovered until al dente, usually abut 10 minutes. (It's better to err on the undercooked side than risk flabby pasta, so check early and often.)
- Remove pasta from pot and cool in a large bowl of water. Drain well and spread cooked shells on a baking sheet lined with a kitchen towel.
- Meanwhile, make the ricotta filling: In a mixing bowl, combine ricotta, eggs, scallions, parsley, thyme, lemon zest and juice, and crushed red pepper to taste. Add grated Parmesan and pecorino. Season well with salt and pepper and mix well to incorporate ingredients. Taste and adjust seasoning.
- Heat oven to 375 degrees. Lightly oil a large shallow baking dish (use 2 dishes if necessary). Using a spoon or pastry bag, put about 1 tablespoon ricotta mixture into each pasta shell. Arrange the filled shells in one layer in the baking dish, packed closely together. Drizzle surface lightly with olive oil, or use a small brush to lightly paint each shell.
- Sprinkle top with 1/4 cup pecorino and bread crumbs and bake, uncovered, for about 20 minutes, until heated through, crisp and golden brown.
- To make the pesto, pulse basil, parsley, garlic and 1/2 teaspoon salt in a blender or food processor until roughly chopped. Add oil slowly and blend well. Add a little pepper, taste and adjust seasoning and transfer to a serving bowl.
- To serve, drizzle shells with a little pesto sauce and pass the rest at the table.
Nutrition Facts : @context http, Calories 706, UnsaturatedFat 30 grams, Carbohydrate 53 grams, Fat 45 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 13 grams, Sodium 524 milligrams, Sugar 3 grams, TransFat 0 grams
SPINACH STUFFED SHELLS
Make and share this Spinach Stuffed Shells recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Pasta Shells
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven 350.
- cook jumbo shells according to pkg direction: drain, reserve 1/2 c pasta water.
- cook ground beef.
- stir in oil, spinach, onion, garlic.
- add some of the pasta water until blended well.
- let mixture cool.
- stir in egg and parmesan cheese.
- Freeze stuffing if making it for a freezer recipe.
- Serving Directions: pour 1 c tomato basil sauce into 13x9 baking dish.
- fill jumbo shells with meat mixture; place in dish.
- pour remaining sauce over shells.
- cover with foil.
- bake 30 min or until thoroughly heated.
Nutrition Facts : Calories 532.6, Fat 19, SaturatedFat 6.2, Cholesterol 90.3, Sodium 1164.4, Carbohydrate 61.4, Fiber 3.4, Sugar 13.9, Protein 27.8
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
EASY BEEF-STUFFED SHELLS
Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.
Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.
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STUFFED SHELLS WITH MEAT, CHEESE AND SPINACH - JUST A TASTE
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5/5 (3)Category Main CourseCuisine ItalianCalories 345 per serving
- Bring a large pot of salted water to a boil. Add the shells and cook until al dente, about 9 minutes. Drain the shells, rinse them with cool water, then set them aside.
- Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink. Using a slotted spoon, transfer the ground beef to a bowl and set it aside to cool completely.
- Once the ground beef has cooled, stir in the ricotta cheese, spinach, egg, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
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Reviews 11Category Main CourseCuisine ItalianTotal Time 1 hr 5 mins
- Cook the shells per the instructions on the box in salted water until al dente, then drain and cool slightly.
- In a stove top pan, saute the chopped onion in a couple of tablespoons of olive oil, until translucent. Add the ground beef to the pan and cook until no pink remains. Season with salt and pepper to taste.
- Drain excess fat from the pan. Add the sun dried tomatoes, pesto, Worcestershire sauce, minced garlic, Italian seasoning, and red pepper flakes to the ground beef. Stir until combined.
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- Preheat oven to 400 degrees F. In a big pot boil 6 cups of water and cook shells al dente style (according to package), add salt and pepper to taste.
- While the shells are boiling Heat a large pan or skillet. Add the ground beef (no oil needed) and brown for 2-3 minutes. Add the chopped onions, garlic, basil, oregano, tomato paste and salt + pepper to taste. Simmer for 2 minutes then add the spinach and simmer for 2 more minutes.
- After the shells are cooked (be careful not to overcook because they will start to break apart) and the meat sauce is ready put the mixture in the shells like a tablespoon and half into each one line them up in across a 13x19 casserole dish. Pour the marinara sauce over the top, sprinkle with mozzarella cheese and Parmesan cheese and cook for 15 minutes at 400°F.
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