FROZEN CHOPPED SPINACH RECIPES

Steps:

• Arrange a rack in the top third of the oven and heat the oven to 375°F.
• If using frozen spinach, thaw 10 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture.
• Mince 3 garlic cloves. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).
• Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons of the olive oil in a large high-sided skillet over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes and sauté until fragrant, about 1 minute. If using fresh baby spinach, add 10 ounces a few handfuls at a time and stir until just wilted, about 5 minutes. If using frozen spinach, add to the pan and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon of the kosher salt. Remove from the heat and let cool slightly while you parboil the shells.
• Add 6 ounces jumbo pasta shells to the pot of boiling water and cook until barely al dente, about 9 minutes or according to package directions. Drain, drizzle with the remaining 1 tablespoon olive oil while still in the strainer, and toss to coat.
• Add 15 to 16 ounces ricotta cheese, 1 cup of the mozzarella, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan of spinach and stir to combine.
• Spread 1 cup of marinara sauce from a 24-ounce jar into a 9x13-inch baking dish. Stuff each shell with a generous spoonful (about a heaping tablespoon) of the ricotta mixture and place them filling-side up in the dish. Spoon the remaining 2 cups marinara sauce over the shells and sprinkle with the remaining 2 cups mozzarella and Parmesan.
• Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes. Let cool on a wire rack for 5 minutes before serving.

Steps:

• Arrange a rack in the top third of the oven and heat the oven to 375°F.
• If using frozen spinach, thaw 10 ounces according to package directions. Transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture.
• Mince 3 garlic cloves. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup).
• Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons of the olive oil in a large high-sided skillet over medium heat until shimmering. Add the garlic and 1/4 teaspoon red pepper flakes and sauté until fragrant, about 1 minute. If using fresh baby spinach, add 10 ounces a few handfuls at a time and stir until just wilted, about 5 minutes. If using frozen spinach, add to the pan and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. Season with 1/4 teaspoon of the kosher salt. Remove from the heat and let cool slightly while you parboil the shells.
• Add 6 ounces jumbo pasta shells to the pot of boiling water and cook until barely al dente, about 9 minutes or according to package directions. Drain, drizzle with the remaining 1 tablespoon olive oil while still in the strainer, and toss to coat.
• Add 15 to 16 ounces ricotta cheese, 1 cup of the mozzarella, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan of spinach and stir to combine.
• Spread 1 cup of marinara sauce from a 24-ounce jar into a 9x13-inch baking dish. Stuff each shell with a generous spoonful (about a heaping tablespoon) of the ricotta mixture and place them filling-side up in the dish. Spoon the remaining 2 cups marinara sauce over the shells and sprinkle with the remaining 2 cups mozzarella and Parmesan.
• Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes. Let cool on a wire rack for 5 minutes before serving.