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
SAUSAGE-SPINACH STUFFED SHELLS RECIPE | FOOD NETWORK ...
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
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
More about "spinach and ricotta stuffed shells recipe recipes"
SPINACH AND ARTICHOKE STUFFED SHELLS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category main-dish
- Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.
SAUSAGE-SPINACH STUFFED SHELLS RECIPE | FOOD NETWORK ...
Reviews 4.7
Total Time 2 hours 10 minutes
Calories 553 per serving
- 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.
SPINACH AND ARTICHOKE STUFFED SHELLS RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category main-dish
- Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.
EASY SPINACH AND RICOTTA STUFFED SHELLS - CHEF SAVVY
From chefsavvy.com
SPINACH & RICOTTA STUFFED SHELLS (BULK RECIPE FOR FREEZING)
From ahealthysliceoflife.com
SPINACH AND RICOTTA STUFFED SHELLS - FORK KNIFE SWOON
From forkknifeswoon.com
STUFFED SHELLS RECIPE - LOVE AND LEMONS
From loveandlemons.com
CLASSIC ITALIAN-AMERICAN STUFFED SHELLS WITH RICOTTA AN…
From seriouseats.com
GIANT STUFFED PASTA SHELLS RECIPE | ALLRECIPES
From allrecipes.com
SPINACH CHEESE MANICOTTI RECIPE | ALLRECIPES
From allrecipes.com
10 BEST STUFFED PASTA SHELLS WITH RICOTTA RECIPES | YUMMLY
From yummly.com
SPINACH STUFFED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
GIANT STUFFED PASTA SHELLS RECIPE | ALLRECIPES
From allrecipes.com
RICOTTA STUFFED SHELLS - DINNER, THEN DESSERT
From dinnerthendessert.com
STUFFED SHELLS RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
From recipetineats.com
STUFFED SHELLS WITH MEAT AND CHEESE RECIPE - THE ANTHONY ...
From theanthonykitchen.com
EASY STUFFED SHELLS - MOM ON TIMEOUT
From momontimeout.com
OUR 36 BEST RICOTTA CHEESE RECIPES | TASTE OF HOME
From tasteofhome.com
CHEESE STUFFED SHELLS (3 CHEESES INCLUDED) - SOUTHERN …
From southernplate.com
EASY VEGETARIAN SPINACH AND CHEESE MANICOTTI RECIPE ...
From midwestfoodieblog.com
10 BEST STUFFED PASTA SHELLS WITH RICOTTA RECIPES | YUMMLY
From yummly.com
SPINACH STUFFED PORTOBELLO MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com