Fresh Spinach Stuffed Shells Recipe

Low Fat Stuffed Shells Recipe Girl

WEBJan 24, 2022 · Preheat the oven to 375 degrees F. In a large pot of boiling, salted water, cook the shells according to package directions. Drain and rinse the shells under cold …

Rating: 5/5(2)

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Spinach Stuffed Shells The Seasoned Mom

WEBNov 8, 2019 · Stuff each shell with about 2 tablespoons of the spinach mixture. Arrange stuffed shells in the prepared baking dish, open side …

Rating: 5/5(13)
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch dish with cooking spray. Pour half of the marinara sauce into the bottom of the dish. Save the rest of the sauce for later.
2. Prepare pasta according to package instructions; drain and rinse under cold water.
3. Squeeze all of the liquid out of the spinach. I like to use a dish towel for this, and just keep squeezing until you wring out as much water as possible. Place spinach in a large bowl.
4. Add ricotta, 1 ½ cups of the mozzarella, Parmesan, egg, basil, salt and garlic powder to the bowl with the spinach and stir really well with a fork to combine. Add a pinch of optional nutmeg, if desired. Stuff each shell with about 2 tablespoons of the spinach mixture.

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Spinach and Ricotta Stuffed Shells Fork Knife Swoon

WEBMay 13, 2013 · In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly …

Rating: 4.9/5(292)
1. Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
3. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
4. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.

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