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Food Spinach and Three-Cheese Stuffed Shells

01:30  19 november  2019
01:30  19 november  2019 Source:   purewow.com

I travel a lot for work and love trying new food. How can I make sure I don't gain weight without depriving myself?

  I travel a lot for work and love trying new food. How can I make sure I don't gain weight without depriving myself? I travel a lot for work and love trying new food. How can I make sure I don't gain weight without depriving myself?

Come on, it has three types of cheese ! “Homemade stuffed shells have become a family favorite,” Gerard writes. “This recipe is not only delicious, it is also One 8-ounce bag frozen chopped spinach , thawed and squeezed dry. One 1-pound box jumbo pasta shells . 16 ounces whole-milk ricotta cheese .

Tuesday, 19 November 2019 Spinach and three - cheese stuffed shells | Young Night #Young_Night.

a pizza sitting on top of a wooden table© Tieghan Gerard/Half Baked Harvest Super Simple

It’s not every day that we dig into a melty skillet full of cheesy, meaty pasta (although we can dream). So when the occasion arises, we’re going all out with Tieghan Gerard’s spinach and three-cheese stuffed shells from her new cookbook, Half Baked Harvest Super Simple. Come on, it has three types of cheese!

“Homemade stuffed shells have become a family favorite,” Gerard writes. “This recipe is not only delicious, it is also so fun to make and eat. Maybe it’s the cheesy stuffed shells that remind me of cheese-filled ravioli but without all the work. Or the flavorful tomato sauce that’s filled with roasted red peppers and spicy Italian sauce. Or maybe it’s all that fresh mozzarella cheese on top?” It’s hard to argue with that logic.

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An easy stuffed shells recipe, with creamy ricotta and mozzarella cheese , fresh spinach , and jumbo pasta shells . Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish. Cover with the remaining sauce and bake covered with aluminum foil for 25

These easy Stuffed Shells are great for a weeknight or even to serve guests. They're saucy, cheesy , and loaded with a ricotta, spinach and parmesan These jumbo shells are loaded with cheese , both ricotta and Parmesan cheese . Of course there’s spinach in them too, which makes these shells

“No matter the reason,” she continues, “this is a recipe I make whenever friends and family are in town. Everyone always enjoys it. I mean, what’s not to love about cheese-stuffed pasta sitting in delicious tomato sauce? It’s always good!”

We just can’t wait for friends and family. We’re making this one tonight.

Reprinted from Half Baked Harvest Super Simple. Copyright © 2019 by Tieghan Gerard. Photographs copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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Ingredients:

2 tablespoons extra-virgin olive oil

1 pound ground spicy Italian sausage

Two 28-ounce cans crushed tomatoes (such as San Marzano or Pomi)

1 red bell pepper, seeded and sliced

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With three kinds of cheese and plenty of sweet Italian sausage, this easy stuffed shells recipe is one you'll make again and again. Add ricotta, spinach , 1/2 cup Parmesan cheese , mozzarella, salt, pepper and the cooled sausage mixture, and stir until blended.

Cheesy Spinach Stuffed Shells . Depending on size/availability you can use 1 or 2 large baking/casserole dishes. I like to make mine in For freezer-friendly stuffed shells , followed directions as written below, but after step 10, cover with a layer of plastic wrap followed by a tightly wrapped

2 teaspoons dried oregano

½ teaspoon crushed red-pepper flakes, plus more as needed

Kosher salt and freshly ground pepper

One 8-ounce bag frozen chopped spinach, thawed and squeezed dry

One 1-pound box jumbo pasta shells

16 ounces whole-milk ricotta cheese

2 cups shredded Gouda cheese

1 cup fresh basil leaves, chopped, plus more for serving

8 ounces fresh mozzarella cheese, torn

Directions:

1. Preheat the oven to 350°F. Heat the olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Reduce the heat to low and add the crushed tomatoes, bell pepper, oregano, red-pepper flakes and a pinch each of salt and pepper. Simmer until the sauce thickens slightly, 10 to 15 minutes. Stir in the spinach. Taste and add more salt, pepper and red-pepper flakes.

2. Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the shells and cook according to the package directions, until al dente. Drain well.

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I love the idea of a creamy and rich spinach and three cheese ricotta stuffing served with marinara and topped with more melty cheese. I used about 10 manicotti shells for this one. The 8 oz. box I got had about 14 but with the amount of ricotta mixture I used, I only managed to overstuff about 10 of

Manicotti shells are usually stuffed with various fillings, such as ricotta cheese , cooked spinach , ground meat. This spinach stuffed manicotti recipe is SO good, and the garlicky tomato sauce goes SO well with the ricotta, Parmesan, and spinach stuffed into these very large pasta shells .

3. In a medium bowl, combine the ricotta, Gouda and basil. Transfer the mixture to a gallon-size zip-top bag. Push the mixture into one corner of the bag, squeeze the air out of the top of the bag, and snip about ½ inch off that corner.

4. Working with one at a time, pipe about 1 tablespoon of the cheese mixture into each shell, then place them in the skillet. Sprinkle the shells evenly with mozzarella.

5. Transfer the skillet to the oven and bake until the cheese has melted and is lightly browning on top, 25 to 30 minutes. Let cool for 5 minutes, then top with fresh basil to serve. Store any leftovers refrigerated in an airtight container for up to three days.

Note: If you’re feeding a vegetarian crowd or just prefer to go meatless, you can omit the sausage and simply add more crushed red-pepper flakes to taste.

Nutrition:

798 calories

45g fat

62g carbs

39g protein

12g sugars

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