Best 4 Spinach And Pasta Shells Recipes
When it comes to culinary art, pasta dishes have always held a special place in the hearts of food enthusiasts. Among the numerous pasta variations, spinach and pasta shells stand out as a delightful combination of flavors and textures. The vibrant green spinach blends seamlessly with the tender pasta shells, creating a dish that is both visually appealing and incredibly delicious. Whether you prefer a creamy sauce, a tangy tomato sauce, or a simple olive oil dressing, spinach and pasta shells can be transformed into a versatile dish that caters to diverse preferences. This article presents a collection of the best recipes for spinach and pasta shells, each offering unique twists and culinary inspirations to tantalize your taste buds.
Let's cook with our recipes!
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
RICOTTA AND SPINACH STUFFED PASTA SHELLS
Make and share this Ricotta and Spinach Stuffed Pasta Shells recipe from Food.com.
Provided by Terese
Categories Pasta Shells
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
- Cool slightly.
- Preheat oven to moderate.
- Boil, steam or microwave spinach until just wilted; drain.
- Chop spinach finely, squeeze out excess liquid.
- Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
- Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
- Place pasta shells in dish; sprinkle with parmesan.
- Bake, covered, in moderate oven about 1 hour or until pasta is tender.
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.
SPINACH AND PASTA SHELLS
This is a very easy recipe and for those people who like garlic and a little bit of spice in their pasta it's perfect. Add more or less red pepper flakes depending on your fondness for spicy food. This goes great with a salad and some garlic bread, if desired.
Provided by YAKUTA
Categories Main Dish Recipes Pasta
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and spinach and cook for 8 to 10 minutes or until pasta is al dente; drain and reserve.
- Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and spinach to the skillet and mix well. Season with salt and toss; serve.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 43.8 g, Fat 4.9 g, Fiber 3.1 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 29.8 mg, Sugar 2.2 g
Tips:
- Choose the right pasta: For this recipe, it's best to use a short pasta that can hold the spinach and cheese filling, such as pasta shells, penne, or rigatoni.
- Cook the pasta al dente: This means cooking it until it is tender but still slightly firm to the bite. This will help prevent the pasta from becoming mushy when it is baked.
- Use fresh spinach: Fresh spinach has a more vibrant flavor and color than frozen spinach. If you are using frozen spinach, be sure to thaw it and squeeze out any excess water before using it.
- Season the spinach filling generously: The spinach filling should be flavorful enough to stand up to the pasta and cheese. Use a combination of garlic, onion, salt, pepper, and Italian seasoning.
- Use a good quality cheese: The cheese is one of the main ingredients in this dish, so it's important to use a good quality cheese that melts well. A sharp cheddar cheese or a combination of cheddar and mozzarella cheese works well.
- Don't overcook the casserole: The casserole should be baked until the cheese is melted and bubbly, but the pasta should not be overcooked. Overcooked pasta will become mushy and unappetizing.
Conclusion:
Spinach and pasta shells is a delicious and easy-to-make casserole that is perfect for a weeknight meal. It is a great way to use up leftover spinach, and it is also a good source of protein and vegetables. With a few simple tips, you can make sure that your spinach and pasta shells casserole turns out perfect every time.
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