SPINACH STUFFED SHELLS RECIPES RECIPES

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STUFFED SHELLS FILLED WITH SPINACH AND RICOTTA RECIPE ...



Stuffed Shells Filled With Spinach and Ricotta Recipe ... image

These are comforting and easy to put together. You can make them ahead and heat them in the oven when you’re ready for dinner.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield About 40 shells, serving 6

Number Of Ingredients 11

1 pound baby spinach, rinsed, or 2 pounds bunch spinach, stemmed and washed thoroughly
Salt to taste
12 ounces giant pasta shells
1 tablespoon extra virgin olive oil
1 to 2 garlic cloves, to taste, cut in half, green shoots removed
10 ounces ricotta cheese
1 egg, beaten
2 tablespoons minced chives
2 ounces Parmesan, grated about 1/2 cup
Freshly ground pepper
2 cups marinara sauce, preferably homemade

Steps:

  • Bring a large pot of water to a boil and salt generously. Fill a bowl with ice water. Blanch the spinach for no more than 20 seconds, just until wilted, and transfer to the ice water, then drain. Squeeze out excess water. Bring the water in the pot back to a boil and add the pasta shells. Cook al dente, about 10 minutes, and drain and toss with the olive oil. Set aside.
  • Turn on a food processor fitted with the steel blade and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl. Add the spinach and pulse to chop finely. Add the ricotta and the egg and process until well blended. Add 1/3 cup of the Parmesan, the chives, and salt and pepper to taste. Pulse until well blended.
  • Preheat the oven to 350 degrees. Oil a large baking dish or two 2-quart dishes. The shells should fit into the dish in one layer. Fill each shell with a scant tablespoon of the filling. Arrange in a single layer in the baking dish. Top with the tomato sauce and cover the dish with foil.
  • Bake 30 minutes in the preheated oven. Remove from the heat, sprinkle on the remaining Parmesan, and serve.

Nutrition Facts : @context http//schema.org, Calories 424, UnsaturatedFatContent 6 grams, CarbohydrateContent 54 grams, FatContent 14 grams, FiberContent 5 grams, ProteinContent 21 grams, SaturatedFatContent 6 grams, SodiumContent 672 milligrams, SugarContent 7 grams, TransFatContent 0 grams

SPINACH STUFFED SHELLS RECIPE (WITH FRESH OR FROZEN ...



Spinach Stuffed Shells Recipe (with Fresh or Frozen ... image

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

10 ounces baby spinach (about 10 cups), or 1 (10-ounce) package frozen chopped spinach
3 cloves garlic
12 ounces low-moisture whole-milk or part-skim mozzarella cheese, shredded (about 3 cups)
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
3 tablespoons olive oil, divided
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt, divided, plus more for the pasta water
6 ounces dried jumbo pasta shells (about 20)
1 (15- to 16-ounce) container whole-milk ricotta cheese (about 2 heaping cups)
1/4 teaspoon freshly ground black pepper
1 (about 24-ounce) jar marinara sauce (3 cups), divided

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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