Best Spinach And Cheese Stuffed Pasta Shells Recipes

SPINACH AND CHEESE STUFFED PASTA SHELLS

Spinach and Cheese Stuffed Pasta Shells image

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

Ingredients

32 jumbo pasta shells
2 cups ricotta cheese
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 cup grated Parmesan cheese
2 tablespoons fennel seed
2 teaspoons dried basil
4 cloves garlic, minced
salt and pepper to taste
3 ½ cups spaghetti sauce

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

Spinach- and Cheese- Stuffed Pasta Shells image

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

Ingredients

2 10-ounce packages frozen chopped spinach, thawed
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
3 garlic cloves, minced
Salt and pepper
3 1/2 cups purchased marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan

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 CHEESE STUFFED PASTA SHELLS

SPINACH-AND CHEESE STUFFED PASTA SHELLS image

Categories Pasta Bake Vegetarian Quick & Easy

Yield 6 people

Number Of Ingredients 10

Ingredients

2 - 10-ounce packages frozen chopped spinach, thawed
15 ounces ricotta cheese
1 cup (about 4 ounces) grated Parmesan
2 tablespoons fennel seeds
2 tablespoons chopped fresh basil or 2 teaspoons dried crumbled
3 garlic cloves, minced
Salt & Pepper
3 1/2 cups purchased marinara or spaghetti sauce
32 jumbo pasta shells, freshly cooked
Additional grated Parmesan

Steps:

Cook Pasta Shells, let sit 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 degrees. 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.