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