SPINACH SOUFFLE SIDE DISH RECIPE: HOW TO ... - TASTE OF HOME
You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive occasion like New Year's Eve. —Bette Duffy, Kenmore, Washington
Provided by Taste of Home
Categories Side Dishes
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake until edges are lightly browned, 35-40 minutes.
Nutrition Facts : Calories 375 calories, FatContent 33g fat (20g saturated fat), CholesterolContent 228mg cholesterol, SodiumContent 630mg sodium, CarbohydrateContent 5g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 17g protein.
SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN ...
These cheesy vegetarian stuffed shells can be made with either fresh or frozen spinach, depending on what is convenient for you.
Provided by Sheela Prakash
Categories Main dish Dinner Pasta dish Casserole
Total Time 4260S
Prep Time 2100S
Cook Time 2160S
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : SaturatedFatContent 10.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 40.5 g, SugarContent 14.5 g, ServingSize Serves 6, ProteinContent 19.9 g, FatContent 23.9 g, Calories 456 cal, SodiumContent 896.1 mg, FiberContent 3.7 g, CholesterolContent 0 mg
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