STUFFED SPINACH RECIPES

Name: Spinach-Stuffed Bread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1 loaf (1 pound) frozen bread dough; 1 medium onion, chopped; 1 to 2 garlic cloves, minced; 2 teaspoons olive oil; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 2 cups shredded reduced-fat cheddar or part-skim mozzarella

SPINACH-STUFFED BREAD RECIPE: HOW TO MAKE IT

Spinach-Stuffed Bread Recipe: How to Make It image

Appetizers are the highlight of parties at our home. Slices of this golden loaf swirled with spinach and cheese disappear in a hurry. They're a tasty accompaniment to most any meal, too.

Provided by Taste of Home

Categories Appetizers

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded reduced-fat cheddar or part-skim mozzarella

Steps:

Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach. , On a lightly floured surface, roll dough into a 14x10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm.

Nutrition Facts : Calories 340 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 687mg sodium, CarbohydrateContent 45g carbohydrate (0 sugars, FiberContent 4g fiber), ProteinContent 21g protein.

SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES

Spinach-and-Ricotta Stuffed Shells Recipe | MyRecipes image

Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly.

Provided by MyRecipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield Serves 6

Number Of Ingredients 10

Ingredients

24 jumbo pasta shells
1 15-oz. container ricotta
2 cups shredded mozzarella
½ cup shredded Parmesan
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 large egg, lightly beaten
Salt and pepper
1 teaspoon Italian seasoning
Pinch of ground nutmeg
1 26-oz. jar spaghetti sauce

Steps:

Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.
Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.
Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.

Nutrition Facts : Calories 498 calories, CarbohydrateContent 41 g, CholesterolContent 88 mg, FatContent 26 g, FiberContent 7 g, ProteinContent 28 g, SaturatedFatContent 13 g, SodiumContent 1253 mg

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