Spinach Stuffed Shells With Tomato Concasse Recipes

SPINACH-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. thick shell. Invert tomatoes onto paper towels to drain., Meanwhile, melt 2 tablespoons of butter in a skillet. Add spinach; cook and stir 7 minutes. In a bowl, combine bread crumbs and Italian seasoning. Set aside 1/4 cup for topping. Add spinach and cheese to remaining crumb mixture. Sprinkle tomato shells with garlic salt and pepper; stuff with spinach mixture. Place in a greased 13-in. x 9-in. baking dish. Melt remaining butter; toss with reserved crumbs. Sprinkle over tomatoes. Bake, uncovered, at 375° for 20-25 minutes or until crumbs are lightly browned.

SPINACH STUFFED SHELLS WITH TOMATO CONCASSE

Steps:

• For filling: Insert steel knife in food processor. Break bread into pieces and process to fine crumbs, about 40 seconds. Set aside. With machine running, drip garlic through feed tube and mince. Heat olive oil in heavy medium skillet over medium heat. Add pine nuts and cook until golden, stirring frequently, about 4 minutes. Transfer to small dish using slotted spoon. Reduce heat to medium low. Add garlic and green onions to skillet and cook until soft, stirring occasionally, about 5 minutes. Mix in thawed frozen spinach, vinegar, 1/4 t salt, pepper and nutmeg and cook until hot, about 2 minutes. Using shredding disk, shred Fontina cheese using light pressure. Add cheese, ham, pinenuts and bread crumbs to spinach mixture and mix well. Season to taste with salt. Fill each shell with spinach mixture. For tomato concasse: Core tomatoes, cut in half crosswise and squeeze to seed. Cut into 3/8" dice. Place in 9" square glass baking dish. Mix in 2 T oil, basil, sugar and salt. Spread tomato concasse over bottom of dish; arrange shells over. Brush outsides of shells with remaining 2 T oil. (Can be prepared 1 day ahead; chill. Bring to room temperature.) Position rack in center of oven and preheat to 350. Cover dish tightly with foil and bake 30 minutes. Uncover and spoon tomatoes over shells. Bake uncovered 10 minutes. Serve hot.

CREAMED SPINACH STUFFED TOMATOES

Steps:

• Place the cream in a small pot and reduce by half by gently simmering 20 minutes.
• Heat a medium skillet with olive oil over medium heat, add onions and garlic, season with salt and pepper and saute until translucent, 6 to 7 minutes. Drain the spinach by wringing dry in clean kitchen towel. Separate the spinach with your hands and add to onions and garlic. Season spinach with nutmeg then stir in the reduced cream. Adjust flavor with salt and pepper.
• Preheat broiler.
• Trim the tops off tomatoes and scoop out the seeds. Stuff tomatoes with creamed spinach and top each with 1/4 cup blue cheese. Broil to brown the cheese. Garnish the tomatoes with chives.

SPINACH STUFFED SHELLS

Steps:

• For the sauce, using a large saucepan, cook the onion in the oil over low heat until it is soft, but not browned. Add the tomatoes, garlic, crushed pepper and salt and pepper to.
• taste. Bring to a boil, then simmer for 30 minutes.
• For the shells, heat the oven to 375 degrees. Rub the bottom of a 9 x 13 inch baking dish with olive oil. Cook the shells in boiling water, being careful not to tear shells while.
• stirring occasionally until tender (about 15 minutes).
• Drain and transfer to cold water.
• In a bowl, combine ricotta, eggs, salt and pepper, spinach and nutmeg. Spread half of tomato sauce on bottom of baking dish. After filling each shell with filling (use a.
• teaspoon), gently set them in the baking dish, cut sides up. Spread remaining sauce over all and sprinkle mozzarella cheese and 1/2 cup Parmesan cheese over top. Cover with foil and bake 40-50 minutes. Spoon 2 shells onto each plate and sprinkle with Parmesan cheese. Serves 8.

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.