SPINACH AND RICOTTA STUFFED SHELLS
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.
Provided by Laura Bolton - Fork Knife Swoon
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
- 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 bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
- Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
SPINACH STUFFED SHELLS
Spinach Stuffed Shells are an easy and healthy vegetarian dinner recipe that can be prepared in advance!
Provided by Blair Lonergan
Categories Dinner
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.
- Prepare pasta according to package instructions; drain and rinse under cold water.
- Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
- Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired. Stuff each shell with about 2 tablespoons of the spinach mixture.
- Arrange stuffed shells in the prepared baking dish, open side up. Pour remaining half of the marinara sauce over top. Sprinkle with remaining ½ cup of mozzarella.
- Cover with foil and bake for about 30 minutes, or until heated through. Remove the foil cover during the final 5-10 minutes to allow the cheese to get a little bit crispy on top.
Nutrition Facts : ServingSize 1 /8 of the recipe, Calories 329.5 kcal, Carbohydrate 31.5 g, Protein 20.8 g, Fat 13.7 g, SaturatedFat 7.1 g, Cholesterol 58.1 mg, Sodium 891.8 mg, Fiber 3.8 g, Sugar 6.3 g, UnsaturatedFat 3.4 g
SPINACH-RICOTTA STUFFED SHELLS
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
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.
SAUSAGE STUFFED SHELLS WITH SPINACH
The filling for these easy stuffed shells holds up well. These double as dinner or finger food. The sausage you choose is up to you. Chicken or turkey sausage instead of pork sausage would be great. If you do choose a sausage that's lower in fat, add a little oil to the pan before browning. When making stuffed shells, add a few more dried pasta shells to the water than you will need since some will rip. The filling for this recipe should fill about 16 shells.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 50m
Yield Makes approximately 5 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray.
- Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water.
- Meanwhile, heat a wide skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan.
- Stir in the garlic, tomatoes, as well as the thawed and ringed out spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste.
- Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin to brown and the cheese has melted, about 25 minutes. Serve with a warm marinara sauce (optional).
Nutrition Facts : Calories 625, Protein 33 g, Carbohydrate 32 g, Fiber 7 g, Sugar 8 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 86 mg
SPINACH-STUFFED PORK TENDERLOIN
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a lengthwise slit down the center of the tenderloin to within 1/2 in. of bottom. Open tenderloin so it lies flat. On each half, make another, lengthwise slit down the center to within 1/2 in. of bottom; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic wrap; sprinkle pork with 1/4 teaspoon celery salt, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Layer with the cheese, spinach and ham. Press down gently., Roll up jelly-roll style, starting with a long side. Tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in a shallow baking pan., Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 588mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA
These are comforting and easy to put together. You can make them ahead and heat them in the oven when you're ready for dinner.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h
Yield About 40 shells, serving 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
- Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
- Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
- Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 6 grams, Carbohydrate 54 grams, Fat 14 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 672 milligrams, Sugar 7 grams, TransFat 0 grams
CHEESY SPINACH-STUFFED SHELLS
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
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
DECADENT SPINACH-STUFFED SHELLS
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
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.
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