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