Best Cheesy Shells And Greens Recipes

CHEESY SHELLS AND GREENS

Cheesy Shells and Greens image

This makes a nice meatless dinner for four. Feel free to add a crispy bread crumb topping to this dish by pulsing 4 slices of bread in a food processor to form coarse crumbs. Stir in 1/4 cup finely chopped flat-leaf parsley and 2 T olive oil. Sprinkle over the pasta before broiling. Recipe is from Woman's Day.

Provided by CookingONTheSide

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces medium pasta shells
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups milk
1 tablespoon Dijon mustard
1/8 teaspoon freshly grated nutmeg or 1/8 teaspoon ground nutmeg
cayenne, pinch (optional)
1 1/2 cups extra-sharp cheddar cheese, grated
kosher salt, to taste
pepper, to taste
1 bunch spinach, thick stems discarded and leaves roughly chopped

Steps:

Cook the pasta according to package directions.
Meanwhile, melt the butter in a large pot over medium heat.
Add the flour and cook, stirring for 2 minutes; whisk in the milk.
Cook, stirring occasionally, until slightly thickened, 5 minutes.
Whisk in the mustard, nutmeg, cayenne, if using, 1 cup Cheddar, 1/2 t salt and 1/4 t pepper.
Add the pasta and spinach and toss to combine.
Heat broiler; transfer the mixture to a 1 1/2 quart broiler-proof baking dish or four 12 ounce ramekins.
Sprinkle with the remaining 1/2 cup cheddar and broil until golden brown, 3-4 minutes.

Nutrition Facts : Calories 627, Fat 23.9, SaturatedFat 14.3, Cholesterol 70.3, Sodium 460.1, Carbohydrate 74.2, Fiber 4.8, Sugar 3, Protein 29

CHEESY SHELLS AND GREENS

Cheesy Shells and Greens image

Who doesn't like mac n' cheese? The beloved dish is always a crowd pleaser. Bonus: You can make this version ahead of time, refrigerating it for up to two days until you're ready to bake it.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

12 medium pasta shells
1 unsalted butter
2 all-purpose flour
1.25 whole milk
1 Dijon mustard
1/2 freshly grated or ground nutmeg
Pinch cayenne (optional)
6 extra-sharp Cheddar
Kosher salt and pepper
1 spinach, thick stems discarded

Steps:

Cook the pasta according to the package directions.
Meanwhile, melt the butter in a large pot over medium heat. Add the flour and cook, stirring, for 2 minutes; whisk in the milk. Cook, stirring occasionally, until slightly thickened, 5 minutes.
Whisk in the mustard, nutmeg, cayenne (if using), 1 cup Cheddar, 1/2 tsp salt and 1/4 tsp pepper. Add the pasta and spinach and toss to combine.
Heat broiler. Transfer the mixture to a 1 1/2-qt broiler-proof baking dish or four 12-oz ramekins. Sprinkle with the remaining 1/2 cup Cheddar and broil until golden brown, 3 to 4 minutes.

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