Shells N Spinach Recipes
COTTAGE SHELLS 'N SPINACH
A blend of low fat cottage cheese, spinach, Parmesan, cherry tomatoes and red onions is tossed with cooked pasta for a delicious warm salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Cook macaroni as directed on package; drain.
- Combine remaining ingredients in large bowl.
- Add macaroni; toss lightly.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
SHELLS 'N SPINACH
This recipe has been altered. It's much better, so don't be afraid of the low rating. I think all you spinach lovers, and even a few spinach haters, will like it.
Provided by Upsidedown Again
Categories Pasta Shells
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta.
- Sautee onions in oil until they are soft.
- Add milk, spinach cheese, and seasoning and stir until milk thickens. (The whole mixture will be rather thick.).
- Mix into pasta. (It takes a bit of stirring to thoroughly mix them together, but it's worth it.).
Nutrition Facts : Calories 419.1, Fat 11.9, SaturatedFat 4.9, Cholesterol 19.5, Sodium 409.4, Carbohydrate 58.5, Fiber 9.8, Sugar 4, Protein 24.2
BAKED SHELLS WITH FRESH SPINACH AND PANCETTA
This is a prepare-ahead one-dish pasta dinner based on a recipe by Nancy Verde Barr in the January 1993 issue of Food & Wine magazine. You may use prosciutto in place of the pancetta.
Provided by mersaydees
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy medium nonreactive saucepan, melt 2 tablespoons butter. Add the heavy cream and tomato puree and bring to a boil over high heat. Reduce the heat to moderately low and simmer until reduced to 2 1/4 cups, about 15 minutes. Remove from the heat and stir in 1/4 cup of the Parmesan cheese. Season with salt and pepper.
- In a large skillet, cook the pancetta in the remaining 2 tablespoons butter over moderately high heat until slightly crisp, 3 to 4 minutes. Add the spinach in batches and cook, tossing, until wilted. Season with salt and pepper.
- Preheat oven to 350 degrees F. Cook the pasta shells in a large pot of rapidly boiling salted water until barely al dente, about 7 minutes. Drain.
- Toss the pasta with the creamy tomato sauce and the spinach. Spoon it into a 3-quart shallow buttered baking dish. Sprinkle the remaining 1/4 cup Parmesan cheese on top and bake for 15 to 20 minutes, until piping hot.
Nutrition Facts : Calories 684.8, Fat 40.9, SaturatedFat 24.8, Cholesterol 136.4, Sodium 228.1, Carbohydrate 63.9, Fiber 4.5, Sugar 2.8, Protein 17.3
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