STUFFED SHELLS WITH SPINACH RECIPES

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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

SPINACH AND ARTICHOKE STUFFED SHELLS RECIPE | FOOD NETWORK ...



Spinach and Artichoke Stuffed Shells Recipe | Food Network ... image

Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 12

24 jumbo pasta shells (about 12 ounces)
10 ounces frozen chopped spinach, thawed, drained and squeezed dry 
One 14-ounce can artichoke hearts, drained and roughly chopped
1 cup whole milk ricotta 
8 ounces cream cheese, at room temperature
2/3 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 cup half-and-half
1 cup shredded mozzarella
2 tablespoons olive oil
1/3 cup panko 
1/4 cup chopped fresh Italian parsley, optional

Steps:

  • Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
  • Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes. 
  • Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes. 
  • 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. 

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