Best 2 Spinach And Cheese Stuffed Pasta Shells Recipes
In the vast culinary landscape, "spinach and cheese stuffed pasta shells" stands as a beacon of delightful flavor and versatility. This classic dish marries the delicate taste of spinach and creamy cheese with the comforting embrace of pasta, creating a symphony of textures and flavors that tantalizes the palate. Whether you seek a quick and easy weeknight meal or an elegant centerpiece for a special occasion, this comprehensive guide will lead you on a journey to discover the best recipe for this culinary masterpiece.
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SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
SPINACH- AND CHEESE- STUFFED PASTA SHELLS
Provided by Blair Box
Categories Cheese Pasta Tomato Bake Vegetarian Quick & Easy High Fiber Fennel Bon Appétit Costa Mesa California
Yield Serves 6
Number Of Ingredients 10
Steps:
- Squeeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend.
- Preheat oven to 350°F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately.
Tips:
- For a creamy sauce, use a combination of heavy cream and grated Parmesan cheese.
- To make the dish more flavorful, add a pinch of garlic powder, onion powder, and Italian seasoning to the ricotta cheese filling.
- If you don't have any cooked spinach on hand, you can use frozen spinach that has been thawed and squeezed dry.
- To prevent the pasta shells from sticking together, toss them with a little olive oil before stuffing them.
- Be careful not to overcook the pasta shells, or they will become mushy.
- If you are using a large baking dish, you may need to double the amount of sauce.
- Serve the stuffed pasta shells immediately, or they will become soggy.
Conclusion:
Spinach and cheese-stuffed pasta shells are a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients, you can create a dish that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner recipe, give spinach and cheese-stuffed pasta shells a try. You won't be disappointed!
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