Best 4 Spinach Stuffed Shells With A Mushroom Sauce Recipes

SPINACH STUFFED SHELLS WITH WHITE SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside., Preheat oven to 375°. In a small bowl, combine cottage cheese, mozzarella cheese, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11x7-in. baking dish. , Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce. , Cover and bake 25 minutes or until heated through. Sprinkle with Parmesan cheese.

SPINACH STUFFED SHELLS WITH A MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9x13 inch pan with nonstick spray.
• Soak mushrooms in hot water.
• In a large saute pan, pour oil saute onions and garlic 1 minute add spinach cook till wilted.
• Remove spinach from pan leaving some garlic and onions in pan.
• Chop the soaked mushrooms (stems discarded) and add to pan with the remaining onions and garlic.
• Add the mushroom soaking water(strained from any grit), white wine and herbs.
• Season with salt and pepper.
• Cook till liquid is all absorbed.
• Add crushed tomatoes.
• Simmer while preparing shells.
• Squeeze liquid from cooled spinach and place juice into sauce and spinach into a bowl with cheeses, egg, nutmeg.
• Mix to blend.
• Adding salt and pepper to taste.
• Spoon evenly into shells and place into pan.
• Pour sauce over shells.
• Reserving some sauce for serving at the table.
• Bake covered for 30 minutes.
• Garnish with grated cheese.
• Mangia!

SPINACH AND MUSHROOM STUFFED SHELLS

Steps:

• Lightly grease a rimmed baking sheet with the oil and set aside.
• Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
• In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
• In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
• In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
• Garnish with more Parmesan and basil leaves, and serve.
• In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

SPINACH AND MUSHROOM STUFFED SHELLS

Steps:

• 1. Cook shells in boiling water for 9 minutes. Drain, rinse under cool water to stop cooking and place on cookie sheet to cool.
• 2. Meanwhile, melt butter in large skillet and add mushrooms. Saute until browned. Remove from pan to medium mixing bowl. Add spinach and garlic to hot skillet along with about 1/4 cup of water and saute until wilted. Drain well in a colander, pressing with the back of a spoon to remove as much moisture as possible. Chop and add to mushrooms.
• 3. Combine ricotta, half of Parmesan, and half of Mozzarella with spinach and mushrooms. Season with salt and pepper. Mix well.
• 4. Place 1/8 cup (2 Tbs) of filling in each shell. At this point, shells can be placed on a parchment paper lined cookie sheet and frozen just until they are solid enough to be placed in a ziploc bag and then stored in freezer.
• 5. To continue cooking, Pour half of marinara sauce into the bottom of a baking dish. You will only need the full 24 oz if you're cooking all of the shells. For just a few shells, use whatever amount of sauce you like. Place shells in pan, cheese size up. Pour the rest of the sauce (or less for fewer shells) over the shells. Sprinkle remaining parmesan cheese and italian cheese over the shells.
• 6. Cover with foil and bake at 400 deg F. for 25 minutes. Remove foil and bake until cheese is bubbly. Frozen shells: Take out of freezer the night before and thaw. Then bake as usual. May have to add 10 minutes as they'll be cold from the fridge.
• 7. NOTE: I use 1 oz of marinara for each shell and nutritional info is calculated on that. Also 4.72gm of italian cheese per shell and 1.5gm of parmesan per shell