COTTAGE SHELLS 'N SPINACH
A blend of low fat cottage cheese, spinach, Parmesan, cherry tomatoes and red onions is tossed with cooked pasta for a delicious warm salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 6
Steps:
- Cook macaroni as directed on package; drain.
- Combine remaining ingredients in large bowl.
- Add macaroni; toss lightly.
Nutrition Facts : Calories 220, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 15 g
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
SPINACH QUICHE WITH COTTAGE CHEESE
I don't normally like cooked spinach but I fell in love with this at first bite. Sooo good!
Provided by bettina
Categories Main Dish Recipes Quiche Spinach Quiche Recipes
Time 1h10m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
- Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
- Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.
Nutrition Facts : Calories 231 calories, Carbohydrate 6.1 g, Cholesterol 131.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 8.4 g, Sodium 478.3 mg, Sugar 1.4 g
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
CHEESY SPINACH-STUFFED SHELLS
This is my own personal recipe. I'm very proud of it because I am still a beginner cook and it was the first recipe I created. You can adjust it to your liking by doubling the spinach or adding some meat. -Laci Hooten, McKinney, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Cook pasta shells according to package directions for al dente. Drain; rinse with cold water., Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir until vegetables are tender, 4-6 minutes. Add garlic; cook 1 minute longer. Remove from heat; cool slightly., In a large bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese., Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill pasta shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top., Bake, covered, until heated through, 40-45 minutes. Uncover; sprinkle with remaining cheeses. Bake until cheese is melted, about 5 minutes longer. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Nutrition Facts : Calories 313 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 642mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA)
I have made many stuffed shell recipes, and I always end up adding stuff, substituting stuff, or taking stuff out. We are a no-ricotta-for-me house, mostly (unless it's disguised), so I use all cottage cheese. So, here is my version of spinach and cheese stuffed shells. I think they taste very good. Thank you. ;)
Provided by Greeny4444
Categories < 60 Mins
Time 50m
Yield 20 shells, 5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine ingredients "cottage cheese" through "egg".
- Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
- Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
- Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 256.2, Fat 10.7, SaturatedFat 4.5, Cholesterol 60.5, Sodium 1419.1, Carbohydrate 22.7, Fiber 2.5, Sugar 14.5, Protein 18.3
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