RECIPE FOR STUFFED SHELLS WITH SPINACH RECIPES

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SAUSAGE-SPINACH STUFFED SHELLS RECIPE | FOOD NETWORK ...



Sausage-Spinach Stuffed Shells Recipe | Food Network ... image

Provided by Food Network Kitchen

Total Time 2 hours 10 minutes

Prep Time 50 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 21

Kosher salt
8 ounces (20 to 24) jumbo pasta shells
1 tablespoon extra-virgin olive oil, plus more for drizzling and brushing
1 small onion, finely chopped
2 cloves garlic, minced
1/2 pound hot Italian sausage, casings removed
1 10-ounce package frozen spinach, thawed and squeezed dry
Freshly ground pepper
1 15-ounce container ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/4 cup chopped fresh parsley
2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1/2 cup heavy cream
1/3 cup grated parmesan cheese
Kosher salt
Freshly grated nutmeg
1/2 cup jarred marinara sauce

Steps:

  • Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until just slightly softened but still firm, about 7 minutes. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside. 
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the spinach, 1/2 teaspoon salt, and pepper to taste and stir until heated through, about 2 more minutes. Remove from the heat and let cool completely. 
  • Combine the spinach mixture, ricotta, 1 cup mozzarella, the parmesan, parsley and 1 teaspoon salt in a bowl. Stuff each shell with about 2 tablespoons of the filling; set aside. 
  • Preheat the oven to 350 degrees F. Make the cheese sauce: Melt the butter with the garlic in a medium saucepan over medium heat. When the butter begins to foam, add the flour and whisk constantly until lightly golden, about 1 minute. Add the milk and cream, bring to a simmer and cook, whisking constantly, until the sauce is thick enough to coat a spoon, 2 to 3 minutes. Remove from the heat and whisk in the parmesan, 1/4 teaspoon salt, and nutmeg to taste. 
  • Brush a 9-by-13-inch baking dish with olive oil and pour in about two-thirds of the cheese sauce. Add the stuffed shells and top with the remaining cheese sauce. Cover with aluminum foil and bake 20 minutes. Uncover and top with the marinara sauce and the remaining 1 cup mozzarella; continue baking until the sauce is bubbly, 15 to 20 more minutes.  

Nutrition Facts : Calories 553, FatContent 34 grams, SaturatedFatContent 18 grams, CholesterolContent 101 milligrams, SodiumContent 1,015 milligrams, CarbohydrateContent 33 grams, FiberContent 2 grams, ProteinContent 30 grams

CHEESY SPINACH-STUFFED SHELLS RECIPE: HOW TO MAKE IT



Cheesy Spinach-Stuffed Shells Recipe: How to Make It image

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

Total Time 01 hours 30 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 15

1 package (12 ounces) jumbo pasta shells
1 tablespoon butter
1 cup sliced mushrooms
1 small onion, finely chopped
4 garlic cloves, minced
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1 can (4-1/4 ounces) chopped ripe olives
1-1/2 cups shredded Italian cheese blend, divided
1-1/2 cups shredded part-skim mozzarella cheese, divided
1 jar (24 ounces) marinara sauce
Additional minced fresh basil, optional

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, FatContent 13g fat (7g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 642mg sodium, CarbohydrateContent 32g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 18g protein. Diabetic Exchanges 2 starch

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