DECADENT SPINACH-STUFFED SHELLS
I created this comforting stuffed shells dish to serve on Christmas Eve, but it's so good we enjoy it all year long. It can easily be assembled and frozen to bake at a later date. If you have any leftover cheese mixture, it can be served as a dip, either cold or spooned into ramekins and baked until browned. If you don't like roasted red peppers, feel free to substitute chopped sun-dried tomatoes in the filling and any other pasta sauce. -Crystal Schlueter, Northglenn, CO
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain., Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into shells. Arrange in prepared baking dish., Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
Nutrition Facts : Calories 389 calories, Fat 22g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 707mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
NO MESS OR STRESS STUFFED SHELLS
Steps:
- Preheat oven to 350 degrees F.
- Prepare shells according to the directions on the box. After cooking shock in an ice bath.
- In the large bowl combine the tomato sauce, and the can of peeled whole tomatoes. Break up the tomatoes with a fork. Add 4 of the meatballs to the sauce and break up with a fork.
- In a medium bowl combine the ricotta, Parmesan, shredded provolone, egg, basil and Italian seasoning. Stir until well blended.
- Pour the ricotta cheese mixture into a resealable bag. Cut 1 corner of the bag and use it to fill each pasta shell with cheese mixture.
- Pour 2 inches of the sauce and meatball mixture in the baking dish. Add 12 cheese stuffed shells, top with 1/4 cup of the mozzarella cheese and pour half of the remaining sauce mixture over shells. Place the remaining 12 stuffed shells on top, add remaining sauce mixture and top with remaining mozzarella cheese. Slice the remaining 4 meatballs in half and place around the perimeter of the baking dish.
- Cover with foil, and place in oven and bake for 50 minutes to 1 hour. Remove from oven and let cool 5 minutes before serving.
SKINNY SAUSAGE-STUFFED SHELLS
70% less sat fat • 59% less fat • 30% fewer calories than the original recipe. Shredded carrots are the secret good-for-you boost.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
- In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
- In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
- Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
- Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 7 g, TransFat 0 g
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
LASAGNA STUFFED SHELLS
Mmmm good!
Provided by TRACI
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
- While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
- Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g
SENSATIONAL SPINACH PIE
This is a really yummy recipe - it has my favorites - spinach and cheese! It is a very filling meal. I cannot remember where I got the original recipe from, but have been making it for years. It is hard for me to just eat one piece! I use Owen's brand Italian sausage which is packaged like breakfast sausage; if you use regular Itialian sausage, remove casings, crumble and cook. I also have been unable to find Herbed Soft Cream cheese, so have been substituting the Garlic&/onion.
Provided by Nursebarb
Categories Savory Pies
Time 1h
Yield 1 pie, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Cook sausage and drain.
- Mix cooked sausage, cheeses, thawed spinach, 2 eggs, and hot pepper sauce until well blended.
- Place pie crust in 10 inch deep dish pie plate.
- Place filling inside one pie crust.
- Place other pie crust on top of filling.
- Seal crusts and flute ends.
- Beat remaining egg and brush on top of pie crust.
- Bake 35-40 minutes, or until pastry is lightly browned.
Nutrition Facts : Calories 558.8, Fat 42.2, SaturatedFat 18, Cholesterol 145.7, Sodium 957.8, Carbohydrate 21.9, Fiber 2.2, Sugar 1.1, Protein 23.1
STUFFED SHELLS RECIPE
Make a marvelous, melty Italian staple with our cheesy Stuffed Shells Recipe! Cottage cheese, mozzarella and Parmesan star in this stuffed shells recipe. Warm up tonight with this Stuffed Shells Recipe.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 55m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400°F.
- Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray.
- Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
- Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.
Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g
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