Best 4 Spinach And Pasta Shells Recipes
Indulge in a culinary journey with our versatile spinach and pasta shells, a symphony of flavors and textures that will tantalize your taste buds. This delightful dish features a medley of tender cooked spinach, succulent sun-dried tomatoes, and juicy cherry tomatoes, all enveloped in a creamy and tangy sauce. Perfectly cooked pasta shells serve as the perfect vessel for this delectable mixture, creating a harmonious bite in every forkful. We offer three variations of thisSpinach and Pasta Shells recipe to suit your preferences. Choose from a creamy tomato sauce, a light and refreshing pesto cream sauce, or a rich and flavorful Alfredo sauce. Each variation promises a unique taste experience, ensuring that every palate is satisfied. Embark on this culinary adventure and discover your favorite way to enjoy this delectable dish!
Check out the recipes below so you can choose the best recipe for yourself!
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.
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 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:
- Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
- To make the dish more colorful, add some chopped red bell pepper or sun-dried tomatoes.
- If you don't have any pasta shells, you can use any other short pasta shape, such as penne or macaroni.
- If you want a creamier sauce, add 1/2 cup of heavy cream or milk to the sauce.
- Serve the pasta with a sprinkle of grated Parmesan cheese and a side salad for a complete meal.
Conclusion:
This spinach and pasta shells recipe is a quick and easy weeknight meal that is sure to please the whole family. It is packed with flavor and nutrients, and it is a great way to get your kids to eat their vegetables. With a few simple tips, you can make this dish even more delicious and nutritious.
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