SPINACH AND ARTICHOKE STUFFED SHELLS
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
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT1h45m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.
- Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
- In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
- To stuff the shells, cover the bottom of a 9-by-13-by-2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.
- To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)
- 2 tablespoons extra-virgin olive oil
- 6 ounces sliced pancetta, coarsely chopped
- 2 teaspoons crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups jarred or fresh marinara sauce
- Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
ARTICHOKES AND SHELLS
I came up with this one night to satisfy both my husband's wish for an olive oil-based pasta dish, and my craving for artichokes. We really enjoyed this hot and also the next day for lunch as a cold pasta salad. Cooking times are approximate since I didn't keep track, but it is a fairly good guess. Everything should only be cooked until heated through and the sauce is thickened.
Provided by Vino Girl
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta according to package instructions; drain and set aside.
- While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute.
- Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary).
- Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces.
- Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil.
- Top with feta cheese and serve.
Nutrition Facts : Calories 388.9, Fat 14.5, SaturatedFat 3.2, Cholesterol 8.4, Sodium 722.5, Carbohydrate 53.4, Fiber 11.3, Sugar 6.4, Protein 12.6
CHEESY BAKED UN-STUFFED SHELLS WITH SPINACH & ARTICHOKES
The flavor of stuffed shells without all the rich sauce and all the work of stuffing the shells, and a nice blend of artichokes and spinach to lighten the dish up a bit. But it is still a hearty casserole and will serve 4 main plates or 8 side dishes. It is just a nice twist on a traditional baked pasta dish.
Provided by SarasotaCook
Categories Pasta Shells
Time 50m
Yield 4-8 , 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Pasta -- Cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven. Drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss. (Remember to save 1 cup of the pasta water).
- Onion, Garlic and Spinach -- So you don't dirty another dish. Add the remaining olive oil to the pot you cooked the pasta in and add the onion, garlic, red pepper flakes and cook 2 minutes on medium heat. Add in the artichokes and spinach (breaking up the spinach as you add it); stir well and remove from the heat and let cool a few minutes. Then transfer to the bowl with the pasta and lightly toss.
- Filling -- In a smaller bowl, add the ricotta, egg, nutmeg, Italian seasoning, pepper, 3/4 cup of the fontina cheese, 1/4 cup of the parmesan, and 1/2 cup of the pasta water and mix well. Add this mixture to your pasta and toss. If it seems a bit dry, add the remaining pasta water. At this point taste to see if you need to add any additional seasoning. The cheese is salty which is why I don't add salt right away. But season according to your taste.
- Casserole -- In a 13x9 casserole dish or pan, spray with non-stick spray or Pam add your pasta mixture. Add the remaining fontina and parmesan cheese. Cover with foil and bake in a 375 degree oven for 15 minutes. Remove the foil and cook another 15 minutes until bubbly and golden brown.
- Serve -- I love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side. Enjoy!
Nutrition Facts : Calories 987.9, Fat 39.4, SaturatedFat 21.5, Cholesterol 167.2, Sodium 761.7, Carbohydrate 109, Fiber 15.4, Sugar 7, Protein 51.5
TURKEY AND ARTICHOKE STUFFED SHELLS
Make and share this Turkey and Artichoke Stuffed Shells recipe from Food.com.
Provided by bricookie55
Categories Pasta Shells
Time 40m
Yield 24 shells, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F.
- Bring a pot of water to a boil for the shells. Cook according to package directions; drain.
- Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add onion and garlic and cook until onion is tender and beginning to brown, about 3 minutes.
- Add turkey, salt, and pepper, and cook until meat is light golden and heated through, stirring occasionally.
- Add artichoke hearts and stir to combine. Remove from heat; allow to cool.
- In a large bowl, combine the cooled turkey mixture with ricotta cheese, Parmesan cheese, eggs, basil, parsley, salt, and pepper. Stir.
- Cover the bottom of a 9x13-inch baking dish with 1 cup of marinara sauce. Holding a shell in the palm of your hand, stuff with large spoonfuls of turkey mixture, about 2 tablespoons per shell. Place each shell in the baking dish. Keep working until dish is full; you should have about 24 shells.
- Drizzle remaining marinara sauce over shells and top with grated mozzarella.
- Bake shells until warmed through and until cheese begins to brown, about 25 minutes.
Nutrition Facts : Calories 664.1, Fat 39.1, SaturatedFat 16.2, Cholesterol 187.8, Sodium 1391.1, Carbohydrate 37.3, Fiber 7.3, Sugar 20, Protein 41.1
ARTICHOKE AND SPINACH STUFFED SHELLS
I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation.
Provided by Chef John
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
- Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
- Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
- Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
- Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
- Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
- Bake in the preheated oven until golden brown and bubbling, about 25 minutes.
Nutrition Facts : Calories 660 calories, Carbohydrate 54 g, Cholesterol 100 mg, Fat 40.5 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 15.4 g, Sodium 1194 mg, Sugar 2.3 g
More about "artichokes and shells recipes"
KALE-ARTICHOKE STUFFED SHELLS | FOOD & WINE
From foodandwine.com
5/5 (11)Total Time 1 hr 5 minsCategory Baked Pasta
- Preheat oven to 375°F. Bring 3 quarts water to a boil in a large saucepan over medium-high. Stir in 3 tablespoons salt, and return to a boil. Add pasta shells; cook, stirring occasionally, until pasta is al dente, about 8 minutes. Drain and rinse with cold water; set shells aside.
- Stir together marinara, Calabrian chiles, and fennel seeds in a medium bowl. Season with salt to taste. Spray a 13- x 9-inch glass or ceramic baking dish with cooking spray; spread sauce in an even layer in dish, and set aside.
- Heat 2 tablespoons oil in a large skillet over medium; swirl to coat. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add kale, and toss to coat. Drizzle remaining 1/4 cup water over kale. Cover and cook until kale is tender, about 5 minutes, stirring once halfway through cook time. Add artichoke hearts; cook, uncovered, stirring occasionally, until warmed, about 2 minutes. Remove from heat.
- Combine beans, spreadable cheese, and remaining 2 tablespoons oil in a food processor; process until smooth and creamy, about 45 seconds, stopping to scrape down sides as needed. Add bean mixture to kale mixture, and stir until well combined. Season with salt to taste.
HOW TO EAT AN ARTICHOKE: 11 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 642K
SPINACH AND ARTICHOKE STUFFED SHELLS | HELLO LITTLE HOME
From hellolittlehome.com
20 ARTICHOKE RECIPES EVERYONE WILL LOVE | FOOD & WINE
From foodandwine.com
HOW TO EAT AN ARTICHOKE - THE SPRUCE EATS
From thespruceeats.com
WHAT GOES WELL WITH ARTICHOKES? - PRODUCE MADE SIMPLE
From producemadesimple.ca
WHAT TO EAT WITH ARTICHOKE (10 DELICIOUS PAIRINGS)
From bakingkneads.com
SPINACH ARTICHOKE AND CHICKEN STUFFED SHELLS
From thesuburbansoapbox.com
50 OF THE BEST ARTICHOKE RECIPES WE'VE EVER MADE
From tasteofhome.com
20 ARTICHOKE DINNER RECIPES TO TRY TONIGHT - TASTE OF …
From tasteofhome.com
STUFFED SHELLS WITH ARTICHOKES - PREVENTION.COM
From prevention.com
Cuisine ItalianTotal Time 55 minsServings 8
SPINACH AND ARTICHOKE STUFFED SHELLS - SON SHINE KITCHEN
From sonshinekitchen.com
THE BEST (& EASIEST) WAY TO COOK & EAT AN ARTICHOKE
From homesteadandchill.com
ARTICHOKE & PEA BABY SHELLS WITH ORANGE RICOTTA
From lcbo.com
WHAT GOES WELL WITH ARTICHOKES? - A NOURISHING PLATE
From anourishingplate.com
ARTICHOKES AND SHELLS
ARTICHOKE RECIPES | ALLRECIPES
From allrecipes.com
SEASONAL EATS: 20 RECIPES WITH ARTICHOKES - FOOD.COM
From food.com
WHAT TO DO WITH CANNED ARTICHOKE HEARTS - FOOD NETWORK
From foodnetwork.com
SPINACH-ARTICHOKE STUFFED SHELLS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPINACH, ARTICHOKE, AND FETA STUFFED SHELLS
From blog.ksvadl.com
HOW TO EAT AND COOK ARTICHOKES: RECIPES | REAL SIMPLE
From realsimple.com
TURKEY AND ARTICHOKE STUFFED SHELLS WITH ARRABBIATA SAUCE
From foodnetwork.ca
HOW TO COOK AND EAT AN ARTICHOKE | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
ARTICHOKES: NUTRITION, BENEFITS, & HOW TO COOK AND EAT THEM
From foodrevolution.org
SPINACH-ARTICHOKE STUFFED SHELLS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
ARTICHOKE-STUFFED SHELLS WITH LEMON RICOTTA BéCHAMEL
From husbandsthatcook.com
ARTICHOKE 101 « HOW TO COOK + EAT ARTICHOKES - CLEAN & DELICIOUS
From cleananddelicious.com
ARTICHOKES: TOP 7 BENEFITS OF ARTICHOKE NUTRITION AND RECIPES - DR.
From draxe.com
SPINACH AND ARTICHOKE STUFFED SHELLS | TASTEMADE
From tastemade.com
BAKED BROCCOLI AND ARTICHOKE SHELLS FOOD- WIKIFOODHUB
From wikifoodhub.com
10 BEST MAIN DISH TO GO WITH ARTICHOKES RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH ARTICHOKES? 8 BEST COMBOS - ALICES KITCHEN
From alices.kitchen
CHICKPEA AND ARTICHOKE SHELLS | RECIPES | HMR PROGRAM
From hmrprogram.com
SHELLS WITH ARTICHOKE HEARTS AND SHRIMP IN LEMON-OREGANO …
From food.com
SPINACH ARTICHOKE STUFFED SHELLS RECIPE - FOOD NEWS
From foodnewsnews.com
ARE ARTICHOKES LOW FODMAP? (SURPRISING?) - FOOD FAQ
From foodfaq.org
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ARTICHOKES: HEALTH BENEFITS, NUTRIENTS, PREPARATION, AND MORE
From webmd.com
17 ARTICHOKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
SPINACH ARTICHOKE STUFFED SHELLS - COOKIN' WITH MIMA
From cookinwithmima.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #lunch #main-dish #pasta #vegetables #american #greek #european #romantic #vegetarian #italian #stove-top #dietary #one-dish-meal #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #brown-bag #healthy-2 #low-in-something #pasta-rice-and-grains #pasta-shells #peppers #tomatoes #taste-mood #savory #to-go #equipment #presentation #served-cold #served-hot
You'll also love