Cottage Shells N Spinach Recipes

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SPINACH AND COTTAGE CHEESE STUFFED SHELLS (NO RICOTTA)



Spinach and Cottage Cheese Stuffed Shells (No Ricotta) image

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

20 jumbo pasta shells, cooked (about half of a 12 oz. box)
1 1/2 cups cottage cheese (I use 2%)
1 cup reduced-fat mozzarella cheese, shredded
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1 teaspoon italian seasoning
2 teaspoons garlic, minced (from a jar-I usually have them heaping, because I love garlic)
1 (10 ounce) package frozen chopped spinach, thawed and drained
1/2 small onion, finely chopped
fresh ground pepper (about 1 teaspoon)
1 egg
3 cups spaghetti sauce, divided (I use Classico Tomato and Basil from Costco)
1/2 cup parmesan cheese, grated

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

COTTAGE SHELLS 'N SPINACH



Cottage Shells 'N Spinach image

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

1 pkg. (7 oz.) small shell macaroni, uncooked
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 cup cherry tomatoes, cut in half
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup finely chopped red onions

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 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

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-STUFFED SHELLS



Spinach-Stuffed Shells image

This tastes like a spinach and cheese quiche in a pasta shell. Grated carrot ads color to this creamy casserole.-Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 15

1 pound ground beef
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup 4% cottage cheese
3/4 cup grated Parmesan cheese
1 large carrot, grated
1/2 teaspoon Creole or Cajun seasoning
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
36 jumbo pasta shells, cooked and drained
1/4 cup butter, cubed
3 tablespoons all-purpose flour
2-1/4 cups whole milk
1/2 teaspoon salt
1/2 cup shredded mozzarella cheese

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Remove from the heat. Stir in the spinach, cottage cheese, Parmesan cheese, carrot and seasonings; mix well. Stuff into pasta shells. Arrange in a greased 13x9-in. baking dish; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually add milk and salt; bring to a boil. Cook and stir for 2 minutes or until thickened. Pour over shells; sprinkle with mozzarella cheese. Cover and bake at 350° for 30 minutes or until heated through. Uncover and bake 5 minutes longer or until browned.

Nutrition Facts :

STUFFED SHELLS WITH SPINACH, RICOTTA, AND COTTAGE CHEESE



Stuffed Shells with Spinach, Ricotta, and Cottage Cheese image

This is one recipe that my family never gets tired off. Works great all the time! I like to serve this with toasted Italian bread and salad. Leftovers can be used for lunch.

Provided by basementbakery

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 8

Number Of Ingredients 15

1 pound jumbo pasta shells
1 (16 ounce) package frozen chopped spinach
4 tablespoons water
1 pound cottage cheese
1 cup ricotta cheese
½ cup Parmesan cheese
½ cup chopped onion
1 egg
6 cloves garlic, finely chopped
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon ground nutmeg
salt and ground black pepper to taste
4 cups pasta sauce
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 7 to 8 minutes; do not overcook. Drain and rinse shells with cold water.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place frozen spinach in a microwave-safe bowl and add water. Heat in the microwave for 4 minutes. Stir and allow to cool. Squeeze spinach dry and transfer to a large bowl.
  • Add cottage cheese, ricotta cheese, Parmesan cheese, onion, egg, garlic, oregano, basil, nutmeg, salt, and pepper to the bowl with the spinach and mix well.
  • Pour and spread 1/2 to 3/4 cup pasta sauce evenly over the bottom of a 9x13-inch baking dish. Fill each cooked pasta shell with spinach mixture and arrange, filled-side up, in the baking dish, keeping 1/2 inch between shells. Carefully pour remaining sauce on top of shells and sprinkle mozzarella cheese on top. Cover the pan loosely with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 40 minutes. Serve hot.

Nutrition Facts : Calories 512 calories, Carbohydrate 68 g, Cholesterol 56.5 mg, Fat 13.9 g, Fiber 7.4 g, Protein 28.6 g, SaturatedFat 6.7 g, Sodium 1016.6 mg, Sugar 14 g

CHEESY SPINACH STUFFED SHELLS



Cheesy Spinach Stuffed Shells image

Want comfort food on demand? These family-friendly baked shells can be assembled ahead and refrigerated or frozen so they're ready to pop in the oven with no day-of work.

Yield 6 servings

Number Of Ingredients 20

Sauce
28 ounce can crushed tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
Pasta Shells
24 large pasta shells (about 3/4 of a 12 ounce box)
Filling
16 ounces (2 cups) cottage cheese
15 ounces (about 2 cups) part skim ricotta cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
10 ounces frozen, chopped spinach, thawed and squeezed dry of excess liquid
1/2 cup freshly grated Parmesan cheese
6 ounces mozzarella cheese, shredded (about 1 1/2 cups)

Steps:

  • For the sauce, combine all the ingredients in a medium saucepan and bring to a simmer. Continue simmering for 10-15 minutes. Remove from the heat.
  • While the sauce simmers, in a large pot of boiling, salted water, cook the pasta shells al dente according to package directions. Drain and immediately place them in an even layer on paper towels or parchment.
  • For the filling, in a medium bowl, stir together the cottage cheese, ricotta cheese, salt, pepper, parsley, oregano and basil. Add the spinach and mix until combined. Stir in the cheeses.
  • Lightly grease a 9X13-inch pan with cooking spray and preheat the oven to 350 degrees. Spoon about half of the sauce on the bottom of the prepared pan and spread evenly. Fill each pasta shell with an even amount of the filling (about 1/4 cup per shell, more or less) and place the shells on top of the sauce in the pan - making three rows of eight shells.
  • Pour the remaining sauce evenly over the top of the shells. Cover the dish with aluminum foil and bake for 35-40 minutes. Uncover and bake five or so more minutes. Remove the pan from the oven and let the shells sit for 5-10 minutes before serving.

SPINACH MANICOTTI



Spinach Manicotti image

Number Of Ingredients 9

10 manicotti shells
2 (10-ounce) packages frozen leaf spinach, chopped or 2 bunches (approximately 1 pound each) fresh
1 (16-ounce) carton cottage cheese, low-fat, drained or 1 16-ounce carton ricotta cheese
1/3 cup Parmesan cheese, grated
1/4 teaspoon nutmeg, ground
Freshly ground, pepper to taste
1/4 teaspoon olive oil, extra-virgin
4 cups spaghetti sauce without meat (preferably homemade)
1/4 cup parsley, chopped, fresh

Steps:

  • I've found the easiest way to stuff the shells is to use a pastry bag with a wide tip. If you don't have a pastry bag, slit one side of each shell with a sharp knife, open it, and fill. Place the cut side down in the baking dish and no one will be the wiser! If you use a spaghetti sauce from a jar, look for one with no added sugar.1. Preheat the oven to 350ºF2. Cook manicotti shells according to package directions, omitting salt drain and set aside.3. Cook spinach according to package directions, omitting salt. Drain, place on paper towels, and squeeze until barely moist. Or wash fresh spinach, remove stems, and shred across leaf. Steam for 5 minutes and drain thoroughly.4. Combine spinach, cottage cheese, Parmesan cheese, nutmeg, and pepper. Stuff manicotti shells with spinach mixture and arrange in a 13- by 9-inch baking dish wiped with olive oil.5. Pour spaghetti sauce over manicotti. Bake for 45 minutes. Sprinkle with parsley.Food exchanges per serving: 2 Bread, 1½ medium-fat Meat, 3 Vegetable

Nutrition Facts : Nutritional Facts Serves

STUFFED SHELLS (WITH SPINACH AND CHEESE)



Stuffed Shells (with Spinach and Cheese) image

A really unique stuffed shells recipe. I usually make this for company. The original recipe included one pound of bulk Italian sausage in the stuffing, which I have omitted for my own personal tastes. I'm getting hungry just typing this recipe and remembering how good it is!

Provided by Laura O.

Categories     Pasta Shells

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 21

1 large onion, chopped
1 (10 ounce) package frozen chopped spinach, well drained
1 (8 ounce) package cream cheese, softened
1 egg, beaten
2 cups shredded mozzarella cheese, divided (8 oz)
2 cups shredded cheddar cheese (8 oz)
1 cup cottage cheese
1/4 grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 dash cinnamon (optional)
20 large shell noodles, cooked and drained
1 (29 ounce) can tomato sauce
1 tablespoon dried onion flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons parsley flakes
2 cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a skillet, cook onion until tender.
  • Transfer to a large bowl.
  • Stir in the spinach, cream cheese, and egg.
  • Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
  • Stuff shells and arrange in a greased 13x9x2 baking dish.
  • Combine sauce ingredients; mix well.
  • Pour over shells.
  • Cover and bake at 350 degrees for 40 minutes.
  • Uncover; sprinkle with remaining mozzarella.
  • Return to oven for 5 minutes or until cheese melts.

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