spinach stuffed shells

These cheesy stuffed shells are the absolute best kind of comfort food. Topped with marinara and baked until tender and gooey. The Brilliant Secret to Making Better Mashed Potatoes, 65 Super Easy Finger Foods to Make for Any Party. Brown until almost cooked through, drain any grease. Bring a large pot of salted water to a boil. Arrange stuffed shells in the prepared baking dish, open side up. Stir to combine. Fold spinach into mixture until just barely wilted. Step 2 In a large bowl, stir together egg, ricotta, 1 cup. Assemble the shells: Pour half the marinara in a 9 x 13 inch casserole dish.Pipe each shell with about 2 tbsp of the cheese and spinach mixture and place in the casserole dish over the sauce. HOW TO MAKE FILLING: Heat a wide skillet over medium-high heat. Remove from the heat and let cool slightly while you parboil the shells. Add marinara sauce. Pipe cheese into shells and add to baking dish. The noodles should be *just* pliable. Add in garlic and cook for an additional minute. add some of the pasta water until blended well. Spinach Stuffed Shells is an easy and healthy vegetarian dinner recipe that can be prepared in advance! I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. Allow liquid to heat up and thicken for a few minutes. Cover with foil and bake for about 30 minutes, or until heated through. I will definitely be making this again! Cook onions, then sausage, then add garlic: Heat olive oil in a large skillet on medium high heat. Great meal to make ahead earlier in the day. 1 10-oz. I would make it again I think for a vegetarian dish. Cover with remaining sauce and sprinkle fresh-grated parmesan. Cook the shells per the instructions on the box in salted water until al dente, then drain and cool slightly. This recipe stays pretty true to the classic bluepriint because sometimes simple is simply better. Place spinach into the center of a sheet of cheese cloth. If you're short on time, I'll cook up some penne or rigatoni pasta, add it to the spinach/cheese mixture and then dump it all in the pan and follow the rest of the directions as is. 3 Make the filling: Thank you so much for sharing! Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. How to make ricotta cheese and spinach filling. Combine pasta sauce and mushrooms in a medium bowl. directions preheat oven 350. cook jumbo shells according to pkg direction: drain, reserve 1/2 c pasta water. With three types of cheese, the ultimate cozy, family-friendly meal is a hearty and satisfying meatless dish thats perfect for hungry appetites. We used fresh spinach with smaller shells, and it was great. Kids and adults love this dinner! Transfer the meat mixture to a bowl. Add salt and pepper to. 16-20 jumbo pasta shells 2 tablespoons olive oil 4 cloves garlic (minced) 4 cups packed fresh spinach leaves (roughly chopped) 32 oz ricotta cheese 1 cup mozzarella cheese (shredded) 1 cup grated Parmesan cheese (plus more for serving) 2 large eggs (beaten) 1 teaspoon onion powder 1 teaspoon dried Italian herbs 1/2 teaspoon dried parsley We may earn commission from the links on this page. Cook pasta shells according to package directions for al dente. Squeeze all the liquid out of the thawed spinach. Added four minced garlic cloves (instead of two)we love garlic. Chop cooked spinach. Stuff shells with the spinach cheese mixture and place in the baking dish. baking dish. Place each stuffed shell in the baker in rows. Spread 1 cup sauce into a greased 13x9-in. stir in egg and parmesan cheese. Meanwhile, preheat oven to 350F. Pour the remaining marinara sauce over the shells and top with mozzarella. Get our best recipes, grocery finds, and clever kitchen tips delivered to your inbox. Preheat your oven to 350 degrees F. Prepare 1-2 large glass baking dishes with a one-inch layer of spaghetti sauce on the bottom. Cook until wilted, 3 minutes. Thanks so much for sharing! Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Cover with foil and bake for 30 minutes. stir in oil, spinach, onion, garlic. Pour remaining half of the marinara sauce over top. Rave reviews from my husband! freshly grated Parmesan or pecorino, divided, (16-oz.) this was very good, the family enjoyed it. In large bowl, combine cottage cheese, mozzarella, seasonings, spinach, onion and egg. MyRecipes.com is part of the Allrecipes Food Group. Heat the olive oil in a large skillet over medium heat. Alternatively, transfer mixture into a large ziploc bag, snip one corner, and pipe filling into shells. Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. This recipe calls for either fresh or frozen spinach, depending on whats convenient for you. Heat olive oil in a large skillet on medium heat and saut diced onions for 5-7 minutes until translucent. Simmer for 10 to 12 minutes, as you continue to cook. Take off heat. I made a double batch of the cheese filling so I could use up all of the shells. Gently place pasta shells in boiling water; return water to a boil. I made this as a vegetarian option for Christmas dinner this year. Spoon into shells. Meanwhile, add the marinara sauce to a 9x13 casserole dish. Stuff mixture into cooked shells. Add the onions and garlic for 4 to 5 minutes, stirring occasionally, until the onions are soft. The jumbo shells are stuffed with ricotta cheese, parmesan cheese, mozzarella cheese, spinach, onions and garlic. Prepare the filling by stirring together the spinach, ricotta, 1 1/2 cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder. 5 Spoon the mushroom filling into the shells. Get 5 quick-prep meals you can make tonight, Stuffed Shells with Ground Beef or Sausage. container ricotta 2 cups shredded mozzarella cup shredded Parmesan 1 10-oz. MUCH better with fresh spinach. In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Top the shells with the remaining mozzarella. 55+ Easy Dinner Recipes for Busy Weeknights. I thought it was good, but not fall-down-dead delicious. Mix until well combined. To make the filling: In a large bowl mix together 1 cup of Mozzarella, ricotta, black pepper, artichoke hearts, spinach, and garlic until well combined. 498 calories; fat 26g; saturated fat 13g; protein 28g; carbohydrates 41g; fiber 7g; cholesterol 88mg; sodium 1253mg. If youre wondering what goes with stuffed shells for dinner, here are a few easy ideas to get you started: Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. To me they are comfort food at its finest. Reheat leftover stuffed pasta shells by putting them into a shallow oven safe dish, cover, and bake at 350 degrees F. until heated through, about 15 minutes. Jumbo pasta shells are filled with ricotta, mozzarella, parmesan and spinach and baked in marinara sauce for one tasty bite. Add the mushrooms and shallots. In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Make the stuffed shells: Preheat the oven to 375 F. Bring a large pot of salted water to a boil. She also loves staring at alpacas. Add stuffed shells so you have four rows of five shells. In a large bowl, combine the chicken, spinach, ricotta, 1 cups of the mozzarella, Parmesan, egg, basil, salt, garlic powder and nutmeg. Lightly grease two 9x13 baking dishes. Yes! Stir in cheeses and vegetables. 2022 The Seasoned Mom. We've also served it to company and when I've taken meals to friends. This stuffed shells recipe will keep in the freezer for up to 3 months. Simmer sausage in tomato sauce. Place spinach in a large bowl. Top with the remaining sauce and bake for 20-30 minutes or until warmed through. Cover with foil and bake at 350 for 30 minutes. Have sometimes had to substitute the ricotta for 'quark' since not all stores in Germany have ricotta, but it still works and is delicious! Combine cottage cheese, spinach, cup mozzarella cheese, cup Parmesan cheese, eggs, and seasoning. These look good but i think more veggies and less of these cheeses is even better for me. Step 2 Heat oil in a medium pan over medium heat. Cook until shells are just tender; drain well. You can choose between Parmesan or pecorino cheeseboth are delicious. Preheat oven to 350 degrees F. Coat a 9 by 13 inch casserole dish with cooking spray. Mince 3 garlic cloves. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Place soft cheeses, spinach, garlic & seasonings in a bowl. June Xie is the current Senior Food Producer for Delish, where she hosts recipe videos and the wildly popular YouTube show, Budget Eats. The only change I made was adding cooked ground turkey to my pasta sauce (meatless doesn't go over too well w/ the husband:) Served w/ toasted sour dough and a simple green salad. Sprinkle with remaining cup of mozzarella. Stash the stuffed shells in your fridge or keep them in your freezer, and youll be glad that dinners waiting for you when youre ready to bake them! Preheat the oven to 350F. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Mix until combined. Preheat the oven to 350F. Cover and bake the shells at 350 degrees F for about 30 minutes, or until heated through. This content is imported from poll. If using frozen spinach, thaw it according to package instructions, transfer it to a clean kitchen towel, roll it up, and squeeze out its liquid. Preheat oven to 350 degrees F. In a medium bowl stir together the ricotta, cottage cheese, half of the grated mozzarella, Parmesan, salt, and pepper. Cook pasta in a large pot of salted boiling water according to package instructions. In a medium pan, mix together ricotta cheese, Parmesan cheese and cooked spinach. This made me so happy that shes eating mamas good cooking!! So glad you enjoyed this recipe! Heat oil in a large skillet. If it doesn't appear after 10 minutes, try refreshing the page. Tender pasta shells stuffed with cheese and baked with pasta sauce until warm and gooey. Stuff each of your shells with the spinach & cheese mixture. Spoon into shells. First, cook the pasta shells according to the package instructions. Add the shells and cook until al dente, about 9 minutes. Add white wine (optional) and de-glaze skillet. Pulse until well. Drain. Step 1 Cook pasta shells according to package directions until al dente, 6 to 7 minutes. Add the spinach mixture and stir again. Repeat with all the shells and filling. I doubled the recipe and used the whole box of shells so Add the spinach and cook until wilted, about 2 minutes. Add onion and cook until tender about 3-4 minutes. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Arrange in prepared baking dish. Yes, you can absolutely use frozen spinach to make these stuffed shells. Still, it is good to eat meatless sometimes, and this fit the bill. For more classic pasta & sauce recipes, check out .css-1es3cx1{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:#004685;text-underline-offset:0.25rem;color:#004685;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1es3cx1:hover{color:#595959;text-decoration-color:#595959;}chicken Parm pasta and everything bagel pasta! Spread 1 cup sauce into a 13x9-in. Every recipe is very clear, concise and easy to follow. Season mixture with salt and pepper to taste. Stuff shells with the spinach cheese mixture and place in the baking dish. Freeze stuffing if making it for a freezer recipe. Dont Forget to Share a Pic of What You Made! Can you freeze and if yes do you need to cook it thru or can you freeze before cooking? Boil water and cook shells according to package directions, make sure to make them al dente. Then add in spinach, cook until spinach is wilted. My kids love it, which says a lot when one of them is as picky as my son! 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. In a bowl, combine diced tomatoes and sauce and Italian seasoning. Mist a 9-by-13-inch baking dish with cooking spray. Drain, drizzle with the remaining 1 tablespoon olive oil while still in the strainer, and toss to coat. Squeeze all of the liquid out of the spinach. Add the onion and garlic, and saute until the onion starts to soften, about 4 minutes. Whenever I make something with spinach 99 times out of 100 I will use fresh. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. In a large bowl, add cottage cheese, egg, and ground beef mixture. Ingredients 16 jumbo pasta shells cooked to al dente 1 tablespoon olive oil 3 garlic cloves minced 4 cups lightly packed baby spinach leaves 1 cups ricotta cheese 1 cup shredded mozzarella cheese plus more for topping We make it on a regular basis now. Cook shells al dente according to package directions. Sheela is the Senior Contributing Food Editor at Kitchn and the author of, Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni. Even my meat-loving husband had to admit he likes it. Add ricotta, 1 cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add ricotta, 1 cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. I am a mom of two who loves cooking easy, flavorful dishes the whole family will love! Cover the baker (s) tightly with foil and bake on the middle rack for 30 minutes. Drain immediately and shake dry completely. Frozen Spinach, to me, has a funny taste. Your email address will not be published. Made this with fresh spinach for dinner last night. So glad you enjoyed this recipe! Drain and rinse under cold water. Spinach Stuffed Shells are an easy and healthy vegetarian dinner recipe that can be prepared in advance! Yield Serves 4 to 6, Makes about 20 stuffed shells Prep time 35 minutes Cook time 33 minutes to 36 minutes Show Nutrition Ingredients 10 ounces baby spinach (about 10 cups), or 1 (10-ounce) package frozen chopped spinach This was delicious and easy to make! Add cooled sausage, be careful to not add any of the grease. Bake uncovered until the cheese is melted and the sauce is bubbling, about 30 minutes. I think its easier and tastes better then frozen. Everybody understands the stuggle of getting dinner on the table after a long day. Once the mixture has cooled, add egg, ricotta, spinach, parmesan, salt and pepper. Serve immediately with basil and parmesan cheese, if desired. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup). this link is to an external site that may or may not meet accessibility guidelines. Stuff each shell with about 2 tablespoons of the spinach mixture. Add to a mixing bowl along with the ricotta, parmesan, egg, salt and pepper, Italian . Offers may be subject to change without notice. Cover shells with foil and bake 30 minutes, uncover and bake until cheese is brown and bubbly, 12 to 15 minutes more. Spinach and ricotta stuffed shells with frozen spinach go together quite easily. Thaw the spinach and squeeze out the water. Easy Dinner, Italian Food, Stuffed Shells, Weeknight Dinner, What to serve with Spinach and Ricotta Stuffed Shells. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish. Stuff the shells with the cheese and spinach mixture. Ingredients 24 jumbo pasta shells 1 15-oz. Instructions. Rinse in cold water and drain well. Cook pasta until al dente according to package directions. Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Line with half of the shells and top with 1 cup of pasta sauce. Strain shells and place on clean kitchen towels. Spoon the remaining marinara sauce over the tops of the shells. (You might have a few leftover or broken shells; save them for another use.) Add the spinach and pulse to chop finely. Stuff shells with cheese-and-spinach mixture and place in dish. Concerning the spinach; is it frozen/thawed and dried, or fresh baby etc. Combine ricotta, parmesan, egg and seasonings together in a bowl. Add tomatoes and cook, stirring until slightly thickened, about 20 minutes. Add salt, Italian seasoning, and red pepper flakes. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Love this recipe. Plus, its a great prep-ahead option for busy nights. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Fresh or frozen spinach can be used in this recipe. Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish. While they might look fancy, I assure you if you can boil pasta, you can make this recipe! I used the fresh spinachso easy and quick to use. Place each stuffed shell in a greased baking dish with a layer of marinara sauce. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Stir in 1 cup mozzarella. Saute spinach with garlic. jar spaghetti sauce Directions Per Serving: My whole family enjoyed it and I got some spinach into my kids. Directions Preheat the oven to 350 degrees F (175 degrees C). Cook the pasta shells according to the instructions on the package. For saucy shells, feel free to add extra sauce. Let it cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg. Using a clean kitchen towel, squeeze out the excess liquid. Yes! Bring to a simmer, then whisk in the half-and-half. Not to mention a little bit of rigidity to the past will make the stuffing part easier. I froze half for another night, and they came out great. Arrange stuffed shells in the prepared baking dish, open side up. In a large bowl combine spinach, ricotta, cheeses, Italian seasoning, egg, salt and pepper. Thoroughly combine. cook ground beef. I would have leftovers. Season with 1/4 teaspoon of the kosher salt. Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Arrange shells on top of sauce. If using frozen spinach, add to the pan and cook, stirring occasionally, until the liquid has evaporated, about 2 minutes. Cover with foil and bake at 375 for 25 minutes. Add pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Arrange in baking dish. Season with salt and pepper. Meanwhile, microwave frozen spinach for 2-3 minutes. I too prefer fresh spinach. This has been one of my staples since All You printed the recipe! Meanwhile, heat 2 tablespoons of the olive oil in a large high-sided skillet over medium heat until shimmering. I recommend making this for a holiday or a gathering - everyone will want seconds! Your email address will not be published. Drain and set aside. Sign up for my newsletter and get a free guide with 5 quick-prep dinners you can make tonight. Learn more, * I consent to receive emails from Chef Savvy. They should be bendable but still feel hard and not cooked through. While both stuffed shells and manicotti are cheesy filled Italian pastas, they are a bit different. This was good, not great. Privacy Policy. MyRecipes may receive compensation for some links to products and services on this website. Spread cup marinara sauce on the bottom of a 9x13 casserole dish. We loved it!! While the pasta is cooking, mix ricotta cheese, 1/2 of the mozzarella cheese, 1/2 of the Parmesan cheese, eggs, parsley, salt, and pepper in a large bowl until well combined. Top with the remaining sauce. Cook pasta shells (al dente) per package directions. Learn how your comment data is processed. Add the garlic and 1/4 teaspoon red pepper flakes and saut until fragrant, about 1 minute. Add the spinach and cook, stirring continuously, until it's slightly wilted, about 2 minutes. Store: Leftovers in an airtight container in the refrigerator for up to 4 days. In a large bowl, beat the egg lightly. Pour half of the marinara sauce into the bottom of the dish. Preheat oven to 375. Add cheese filling into a plastic bag. These cheesy vegetarian stuffed shells can be made with either fresh or frozen spinach, depending on what is convenient for you. Just made this tonight. chopped fresh basil (or 1 teaspoon dried basil), jar marinara sauce (about 2 cups total), spinach stuffed shells, Stuffed Shells Recipe. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Add the ricotta and the egg and process until well blended. Saute onion and garlic until tender, about 7 minutes. Boil water and cook the pasta shells until just before they're done/al dente. Spinach And Pancetta Stuffed Shells - Giadzy This is one of those special-occasion baked pastas that always ends up being a hit. I usually add extra! If youre trying to eat less meat, or if youre serving supper to a vegetarian guest, it helps to have a few good go-to recipes that you know everyone will enjoy. Add the sausage to the pan, breaking up the sausage into smaller bits. Spinach and Manchego Stuffed Shells Course Main Course Cuisine Mediterranean Prep Time 20 minutes Cook Time 50 minutes Servings 8 Calories 427 kcal Author Albert Bevia @ Spain on a Fork Ingredients 12 oz jumbo pasta shells 340 grams 2 tbsp extra virgin olive oil 35 ml 1 small onion 7 cloves garlic 1 carrot 14.5 oz can tomato sauce 410 grams Spread half of the diced tomatoes into the bottom of a 9x13 baking dish. This Italian-inspired dish includes Jumbo Shells pasta, which has been stuffed with a variety of ingredients and baked with sauce and cheese in a casserole dish. Thanks. Bring a large pot of salted water to a boil. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly. Step 3 Heat oven to 350 degrees. Stuffed shells freeze exceptionally well. Add chopped spinach and fold until combined. Thanks so much for the recipe, this will be a common dinner dish for us! Serve them with a simple green salad and your favorite Italian red, and youve got a dinner thats sure to satisfy. My youngest is a super-picky eater and he gobbles this up. So glad you and your family enjoyed this recipe! Husband ate 3 big helpings and couldn't stop raving about it. Drain the shells, rinse them with cool water, then set them aside. Directions Preheat oven to 350. In a large mixing bowl combine 15oz ricotta cheese, cup parmesan, 1 cups mozzarella, 1 egg, garlic powder, dried oregano, dried basil, salt, and red pepper flakes. Spread 1 cup of alfredo sauce in the bottom of a 139-inch glass baking dish. Defrost overnight and bake as directed when you are ready to serve it. Add a teaspoon or two of extra virgin olive oil and toss well, so that the oil coats the shells and they don't dry out. You will only need to use abouthalfof the box of pasta shells (about 20-22 shells total); however, I recommend cooking theentire boxbecause you will find that many of the shells break during the cooking process and will not be useable for stuffing. Bake uncovered for 5 minutes until sauce is hot. In a large skillet over medium-high heat, melt the butter. Yes this is a great freezer meal! Stir in the spinach. Stuff shells with the spinach cheese mixture and place in the baking dish. Rinse under. Stuff the Shells - Stuffed the shells with the chicken mixture and add a 9"x13" baking dish. Arrange a rack in the top third of the oven and heat the oven to 375F. Used frozen spinach but rung out as much moisture as possible. Grate 12 ounces low-moisture mozzarella cheese on the large holes of a box grater (about 3 cups). Meanwhile, spread half of the marinara sauce in the bottom of a 9 x 13-inch baking dish. These large shells have a habit of getting cupped together in the pan (spooning in a little pasta cuddle), so poke them around a bit with a fork to make sure they're all totally separate as they cook. I would make the recipe as directed and freeze it unbaked in an aluminum foil baking pan. Ryan Benyi; Styling: Stephana Bottom. Then squeeze all of the liquid out of the spinach. Stir in the garlic, canned tomatoes and spinach. Step 2: Saut the spinach with some garlic. 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. Stuff each shell with a generous spoonful (about a heaping tablespoon) of the ricotta mixture and place them filling-side up in the dish. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Drain, rinse in cold water, and set aside. Pour the remaining marinara sauce over top and sprinkle with remaining mozzarella. Combine - In a large bowl, combine the sauteed mushrooms, chicken, chopped spinach, shredded cheese, and ricotta. These stuffed pasta shells freeze beautifully! Remove pan from heat. Drizzle remaining sauce lightly over top of shells. If you double the recipe make sure you use just 1 egg or it will taste like eggs. Your photo is being processed. 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. Serve: The Spinach and Ricotta Stuffed Shells with fresh basil and extra parmesan cheese. Place cup sauce in the bottom of a 6QT slow cooker. Never the less thanks for posting. In a 139 baking dish, add 1 1/2 cups of the tomato sauce on the bottom. Just fabulous flavors and cheesiness! Preheat oven to 375 degrees. Mix up the filling. Step 4. Cook until onion and garlic are soft, about 4-5 minutes. Stuff pre-cooked shells with filling. Spread 1/2 cup tomato sauce in an even layer on bottom of baking dish. Bake: In a 375 degree oven for 20-30 minutes or until warmed through. Spinach and Ricotta Stuffed Shells. Remove the foil cover during the final 5-10 minutes to allow the cheese to get a little bit crispy on top. Delicious! Alternatively, microwave serving size portions using 30 - 60 second intervals, until warmed through (be sure to cover with a microwave safe cover). Assemble the shells in a baking dish or aluminum pan, top with sauce and cheese, then cover the dish tightly with aluminum foil and freeze for up to two months. Season with salt and pepper and mix well. Add the sausage and cook until browned, about 10 minutes. Transfer to a clean kitchen towel, roll it up in the towel, and squeeze out all the excess moisture. 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. These easy stuffed shells provide a comforting, wholesome, flavorful treat and make the perfect 30 minute meal the whole family will enjoy. Taking one shell at a time into hand, spoon spinach filling into the shell (about 2 tablespoons per shell.) For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Im not good with a pastry bag, so spooning and scooping is better for me. Directions Step 1 Preheat oven to 375. If you dont the ziti will get soggy and watery. Prepare the jumbo shells and sausage. Served with fresh basil! Add in garlic and cook for another minute until fragrant. Yes! Drain and set shells out individually on a cutting board or baking sheet so that they don't stick together. The al dente pasta will finish cooking when you bake the stuff shells. Add garlic and saut for another 30 seconds, stirring continuously not to burn garlic. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Spoon about 2 tablespoons ricotta mixture into each pasta shell until all shells are full. God bless. Thank you for sharing! Remove foil and sprinkle with breadcrumbs and vegan parmesan. Put the spinach in a bowl to catch any liquid.) Cool for a few minutes. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Remove from heat; set aside. Stir in egg white. Pour the marinara sauce into the bottom of a 139 inch baking dish or casserole dish, set aside. Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Step 3 Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Comforting and hearty with plenty of great flavor, and the spinach gives it amazing color as well as nice balance to the decadence. Add a pinch of optional nutmeg, if desired. Drain all liquids. Set aside. Stuffed Shells with Spinach I love the convenience of stuffed shells for a meal I can make early in the day and bake later, when I'm ready to serve dinner. Add the cooled sausage crumbles. Also preheat the oven to 350. I saut the spinach first in a little bit of olive oil to wilt it before adding it to the cheese mixture. Stuff each shell with about 2 tablespoons of the spinach mixture. Prepare Shells Heat the oven to 350 degrees F. Butter a 3-quart baking dish or spray with non-stick cooking spray. 5 ounces baby spinach blanched, water squeezed out, chopped cup Pecorino Romano grated 2 large eggs beaten Instructions Cook shells until very al dente in salted (2 tablespoons kosher salt per gallon) water. Drain, and then rinse the shells with cold water. Cover baking dish with foil and bake for 35 minutes. How do You Make Stuffed Shells? Cook pasta shells according to package label directions; drain and set aside to cool. Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish. Copyright 2022 Meredith Corporation. In a large bowl, combine the spinach, ricotta, eggs, mozzarella, garlic powder and seasonings. To bake the shells from frozen, transfer the baking dish to the refrigerator the night before you want to eat them to thaw slowly. Bring a large pot of lightly salted water to a boil. They are full of flavor! shells, cream, cooked chicken breast, jumbo pasta shells, cooked chicken breast and 14 more Stuffed Shells with Prosciutto and Spinach LauraHale34665 tomato, pepper, milk Stuff shells. Squeeze spinach dry and place in a large mixing bowl. Meanwhile, heat a wide skillet over medium-high heat. Pour 2 cups marinara into baking dish. Place the shells into the pans. Excellent dish!!! For the second batch, I left the mozzarella cheese off the top. Spray a 13 x 9 inch glass baking dish with cooking spray. Then, add it to the skillet with sauted garlic and red pepper flakes to warm it up and evaporate excess moisture. Home | What We're Eating | Spinach Stuffed Shells, published on Nov 08, 2019, updated Oct 02, 2022. Jumbo pasta shells stuffed with mozzarella, ricotta and parmesan cheese. Carefully stuff each pasta shell with 3 tablespoons of cheese filling. Preheat the oven to 375 degrees. Add in ground beef and cook until there is no more pink, about 5-6 minutes. baking dish coated with cooking spray. I also like the more rustic preparation. Place about 1/2 of sauce into the bottom of each pan (just enough to coat). Bring a large pot of salted water to a boil. No forks or spoons required, justeasy-to-pick-up party foods, so you can clean up in no time. Boil shells for approx 11 min or until tender/al dente. I find that its easiest to put the spinach in a dish towel and then just wring out as much water as you possibly can! Stuff each shell with the chicken mixture. These cheesy vegetarian stuffed shells can be made with either fresh or frozen spinach, depending on what is convenient for you. From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Cook for 3-4 minutes until mushrooms are just soft. Whenever I make this recipe I always double it and freeze the extra pan. Prepare pasta according to package instructions; drain and rinse under cold water. Add a pinch of optional nutmeg, if desired. You may be able to find the same content in another format, or you may be able to find more information, at their web site. 4 to 5 ounces (113.4 g) of frozen spinach 1 tablespoon extra-virgin olive oil Instructions Make the pasta: Cook your shells according to packaging instructions, then drain and rinse with cold water. Will make again soon. This dinner is ready in 45 minutes or less and is vegetarian! Add 2 cups mozzarella and parmesan cheese and stir then mix in prepared spinach. Mix ricotta filling together. Let cool on a wire rack for 5 minutes before serving. Just make sure if you are using frozen spinach to defrost it and drain all of the extra moisture from the spinach. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan. Stuff each shell with about 2 tablespoons of filling, and then arrange the shells in the baking dish. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! I angle the shells in to fill pan tightly. The sausage should be completely cooked through and broken up well. My husband loved it and my 21/2 year old whose a picky eater ate 2 shells!! Required fields are marked *. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella. Add the onions and cook until softened, about 5 minutes. Lightly grease a 913 casserole dish with olive oil spray and spread a thin layer of tomato/marinara sauce in the bottom. It also reheated well. Using a spoon, fill each shell with a large scoop of ricotta . Spoon remaining sauce over top. In a stove top pan, saute the chopped onion in a couple of tablespoons of olive oil, until translucent. These Spinach Stuffed Shells are filled with creamy ricotta, mozzarella cheese, and spinach then baked in marinara sauce with melting cheese on top. Let cool. These easy spinach stuffed shells do not disappoint! Pour half of sauce in a 9x13 pan. In a large skillet, cook the sausage until done, and in crumbles. These 5-ingredient spinach and ricotta stuffed shells is a quick and simple vegetarian pasta dinner that is perfect for a busy weeknight or a special occasion. In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Save the rest of the sauce for later. All rights reserved. Stir in the lemon zest and season with 1 teaspoon salt and a few grinds of pepper. Meanwhile, saute onions and garlic in oil. In a large bowl, combine the ricotta cheese, egg, fresh basil, Italian seasoning, 1 cups of mozzarella, and parmesan. Cook 1 minute, then stir in the wine. Prepare your cheese mixture: mix ricotta, mozzarella, spinach, salt, pepper. Assemble - Pour the Alfredo sauce over the shells and top with a layer of shredded cheese. Leave enough of the shells peeking out so you can see that these are spinach-stuffed shells. In a mixing bowl, combine the ricotta, 8oz of mozzarella, cup of parmesan, eggs, oregano, garlic powder, and pepper. Add tomatoes, salt, pepper and basil, then simmer on low, covered, about 15 minutes. Top with the remaining sauce and bake for 20-30 minutes or until warmed through. Spread cup tomato sauce over the bottom of the casserole dish. Set aside. Stir frequently to avoid sticking. Preheat oven to 375F. Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. While the noodles boil, prep your veggies. Allow shells to cool before stuffing. Remove the cover during the final 5-10 minutes to allow the cheese to melt and get crispy on top. Cook pasta shells according to directions on package. Save the rest of the sauce for later. Top with some shredded mozzarella and remaining Parm. If you've made this recipe, drop us a comment down below and let us know how you liked it! Remove the spinach from the pan and let it cool slightly, then place it inside a few paper towels and squeeze . Everyone loved it. Step 1 Pulse tomatoes and their juices in a food processor until smooth. Add the reserved spinach and season with salt and pepper. Mix in the ricotta, chopped spinach, 1/2 cup of the Parmesan cheese, parsley, salt, pepper, and sausage mixture. If using fresh baby spinach, add 10 ounces a few handfuls at a time and stir until just wilted, about 5 minutes. I created Chef Savvy to share delicious, easy, quick weeknight meals that your family will love. Everyone loves it! Also heated extra marinara sauce to spoon on (as desired) once cooked. Boil your shells according to the directions on the box but stop 3-4 minutes sooner than the box recommends. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown. Garnish with fresh basil. Add greens, 8 ounces shredded mozzarella, 1 1/2 ounces grated Parmigiano-Reggiano, garlic, and nutmeg to ricotta. To me, the recipe is already so cheesy it just wasn't needed. Step 1: Boil the pasta shells according to the instructions on the packet. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Stir in herbs and garlic. Its down-home, country-style cooking! Theyre loaded with a luxe combination of ricotta and mozzarella and a healthy dose of garlicky sauted spinach, then baked in a bath of marinara sauce and melty cheese. .css-13cdu9y{display:block;font-family:GTHaptikBold,Helvetica,Arial,Sans-serif;font-weight:bold;margin-bottom:0;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-13cdu9y:hover{color:link-hover;}}@media(max-width: 48rem){.css-13cdu9y{font-size:1.18581rem;line-height:1.2;margin-bottom:0.625rem;}}@media(min-width: 40.625rem){.css-13cdu9y{line-height:1.2;}}@media(min-width: 48rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.2;margin-bottom:0rem;}}@media(min-width: 64rem){.css-13cdu9y{font-size:1.23488rem;line-height:1.1;margin-bottom:-0.5rem;}}Peppermint Meringue, Roasted Fennel With Delicata Squash & Apples. Return to a simmer and stir in the spinach. Spinach and cheese is a classic stuffed shells filling, but you might also find beef and ricotta stuffed shells or sausage and cheese stuffed shells. Boil the pasta shells until tender. Learn More, A classically trained chef with a passion for cooking! Great recipewill be making it again! First, in a large skillet on stove top, cook spinach in a small amount of olive oil until wilted. * Percent Daily Values are based on a 2000 calorie diet. Break up with a fork and cook for an additional minute if necessary to heat through. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese. To reheat simply thaw overnight in the refrigerator and bake as directed the next day! Add ricotta, 1/3 cup Parmesan cheese, fennel, basil, and garlic. Add the onion and garlic to the pan, and finish cooking the beef. The magic of a little freshly grated nutmeg is most pronounced indairy, making stuffed shells a perfect occasion to use this special spice that rarely sees the light of day outside of baked goods and holiday drinks. Add the spinach and garlic mixture to a large bowl containing the ricotta cheese, 1 cup of the mozzarella, salt, pepper, and Italian seasoning. Spoon the mixture into the shells and place them on top of the sauce. Fill shells with cheese mixture, and place into pan with sauce. YieldServes 4 to 6, Makes about 20 stuffed shells, baby spinach (about 10 cups), or 1 (10-ounce) package frozen chopped spinach, low-moisture whole-milk or part-skim mozzarella cheese, shredded (about 3 cups), Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought), kosher salt, divided, plus more for the pasta water, (15- to 16-ounce) container whole-milk ricotta cheese (about 2 heaping cups), (about 24-ounce) jar marinara sauce (3 cups), divided. Reduce the heat to medium and add the crushed tomatoes; season with salt and pepper to taste. Preheat the oven to 375F. Make ahead: The shells can be assembled and refrigerated unbaked up to 2 days in advance, or frozen for up to 1 month. Drain the cooked shells, discarding any broken ones. These easy stuffed shells can be made ahead of time and kept in the refrigerator for up to 2 days before baking. Bake, covered with aluminum foil, at 375F for 20 minutes, then uncover and continue to bake until the cheese is melted and the sauce is bubbling, about 10 minutes more. I took this to work for lunch as leftovers, and no one believed I had made it. let mixture cool. this is great but when and where do you put the marinara sauce it does not specify? I will let the spinach thaw more next time - possibly overnight in the fridge - as it was a little difficult to work with. Spoon the remaining 2 cups marinara sauce over the shells and sprinkle with the remaining 2 cups mozzarella and Parmesan. Really good! Add onions and mushrooms and cook until tender, about 10 minutes. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Preheat oven to 350 degrees F. Cook the pasta shells according to package directions, drain and let cool. Spread 1 cup of marinara sauce from a 24-ounce jar into a 9x13-inch baking dish. While the pasta is boiling make the ricotta and spinach filling for the shells. Spread tomato sauce in a baking dish. Hearst Magazine Media, Inc. All Rights Reserved. Step 2 Combine first 4 ingredients in a medium saucepan. Sprinkle the shells with the mozzarella and bake until heated . Spoon about 2 Tbls of filling into each of the shells. Add cup of the Parmesan, the chives, and salt and pepper to taste. package frozen spinach, thawed and squeezed dry, freshly grated nutmeg, plus more for serving, lemon zest (optional), plus more for serving, Fresh herbs (such as parsley, basil, or thyme), for serving (optional). Serving Suggestions package frozen chopped spinach, thawed and squeezed dry, Back to Spinach-and-Ricotta Stuffed Shells. Preheat oven to 350. Delish editors handpick every product we feature. Add the ground beef to a large nonstick skillet set over medium heat and cook, breaking it apart with a spatula, until it is no longer pink. If using frozen spinach, thaw 10 ounces according to package directions. So much easier than stuffing shells! Once thawed, bake, covered with aluminum foil, at 375F for 20 minutes, then uncover and continue to bake the shells until the cheese is melted and the sauce is bubbling, about 10 minutes more. Let spinach cool for a few minutes and then chop. Disclosure: This post may contain affiliate links. Add turkey and salt and brown until cooked, breaking up in small pieces. In a bowl, combine the ricotta, spinach, basil, mushrooms, Parmesan, teaspoon salt, and teaspoon pepper. Credit: She previously worked in numerous restaurant kitchens throughout NYC before first joining Delish as our Test Kitchen Assistant and chief baking expert with a passion for bread dough, peanut butter, whipped cream, and gluten free cookies. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Lightly grease a 9- by 13-inch baking dish with oil. I recommend freezing before baking, as baking the shells, freezing, then reheating can dry them out. Stuffed shells are one of my favorite meals to make. If you want to switch up the regular mozzarella for some Fontina or caciocavallo, more power to you! Season with salt to taste. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Remove cover and serve. Thaw the frozen shells overnight in the refrigerator before baking. 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