Spinach Stuffed Shells

Spinach Stuffed Shells

1 (16 oz) box jumbo shells
2 Tbsp. oil
6 C packed baby spinach
32 oz ricotta cheese
2 C mozzarella cheese, shredded, divided
1 C Parmesan cheese, divided
2 eggs, beaten
1/3 C bread crumbs
1/4 C chopped fresh parsley
salt free seasoning to taste
1 (28 oz) jar marinara sauce

Cook shells according to package directions and drain.  While shells are cooking, place oil and spinach in a skillet.  Cook spinach over medium high heat until wilted. Place spinach in a large bowl and add ricotta cheese, 1C mozzarella cheese, 1/2 C parmesan cheese, eggs, bread crumbs, parsley, and seasoning to taste.  Combine filling ingredients well.  Once shells are cooked, drained and cooled a little, spoon some of the filling into each shell and lay them in a 9 x 13 inch baking dish. Pour sauce over and around shells, sprinkle with remaining cheeses and bake at 350 degrees for 30 minutes or until heated through and cheese is melted.

Spinach and Cheese Stuffed Portabello Mushrooms

Spinach and Cheese Stuffed Portabello Mushrooms

4 cloves garlic, minced and divided
1/2 tsp Italian seasoning, divided
2 Tbsp oil

salt free seasoning to taste
4 portabello mushrooms
1 (10oz) bag spinach
1/4 cupC grated Parmesan cheese, plus more for sprinkling topping mushrooms

1C shredded mozzarella, divided
dried basil to taste
1/4 cup C breadcrumbs
1 C marinara sauce

Heat oven to 425 degrees. Scrape the gills out of the mushroom caps and set aside. In a bowl, combine 1 clove of the minced garlic, 1/4 tsp of the Italian seasoning, oil, and salt free seasoning. Brush inside and outside of the mushrooms with the oil/garlic mixture and roast mushrooms cap side down for about 10 minutes. Blot off any water given off by the mushrooms from cooking. Heat a skillet over medium heat. Add 1 tsp oil and 2 cloves of the minced garlic. Stir for about a minute then add the spinach and cook, stirring often, until wilted. Allow to cool slightly, than drain off any liquid from cooking.  In a bowl stir together the last clove of the minced garlic, the rest of the Italian seasoning, Parmesan cheese, 3 ounces most of the mozzarella (saving some for the top), basil, breadcrumbs and spinach. Season salt free seasoning to taste. Spoon a little of the marinara into each mushroom then stuff with the spinach mixture. Spoon a little more of the sauce over the stuffed mushrooms, then sprinkle the remaining Parmesan and mozzarella over the top. Bake for 10-15 minutes or until the filling is heated through and the cheese has melted. Serve with additional marinara if desired.

Spinach Quiche

Spinach Quiche

1 (9 inch) pie crust

3 eggs, beaten

2 C half and half

Salt free seasoning to taste

¼ tsp dry mustard

2 green onions, sliced

1-1 ½ C spinach

1/2C Swiss cheese, grated

 

Thaw and bake pie crust for 10 minutes. Beat together eggs, half and half, seasoning, and dry mustard. Lay green onion and spinach in the pie crust, top with grated cheese Pour egg mixture over all and bake at 350 degrees for 45 minutes or until cooked through.

Curried Lentil Soup

Curried Lentil Soup

2 Tbsp oil

1 onion, chopped

1 carrot, sliced thin

3 cloves garlic, minced

1 bay leaf

2 tsp curry powder

1 (15 oz) can diced tomatoes

2 C lentils

1 lemon

1 C spinach, chopped

8 C chicken broth

Heat the oil in a large pot. Add the onions, carrot and garlic and sauté until soft. Add the curry powder and cook for a few seconds more. Add the tomatoes, bay leaf, lentils, and broth. Cut the ends off of the lemon and remove and visible seeds. Add the lemon to the pot. Bring to a boil and then turn down to low and let simmer for about 30 minutes or until the lentils are soft. Remove the lemon and the bay leaf. Add the spinach and cook for about 5 more minutes before serving.

Zuppa Toscana

Zuppa Toscana

1 lb Italian sausage, removed from casings and cut into bite size pieces
1 large onion, diced
6 bacon slices, cooked and chopped into pieces
2 tsp minced garlic
8 C chicken broth
1 C half and half
3 large potatoes, peeled and diced
1 (10oz) pkg. frozen chopped spinach

Parmesan cheese for garnish

Sauté Italian sausage and onion in a large pot until cooked through and onion is tender. Add bacon and garlic and sauté until garlic is slightly tender about 2 minutes. Add chicken broth and bring to a boil. Add potatoes and spinach, turn heat to low and simmer for 30 minutes. Add half and half and cook until just heated. Garnish with Parmesan cheese and serve.

Italian Sausage and Spinach Stuffed Shells

Italian Sausage and Spinach Stuffed Shells

1 lb. Italian sausage

1 onion, diced

3 cloves garlic, minced

1 (10oz) bag fresh spinach

1 C water

2 lbs. ricotta cheese

1 C Italian blend cheese, shredded

1 (12 oz) box jumbo pasta shells, cooked according to package directions

2 (28 oz) jars pasta sauce

Brown the sausage with the onion and garlic in a skillet. Cook the spinach in a pot with the water until soft and wilted. Drain and squeeze out any excess water, chop the spinach. Mix the sausage, spinach, ricotta and Italian cheese together. Fill each cooked shell with the mixture.  Spread a bit of sauce from 1 jar of sauce on the bottom of 1-9 x13 inch pan. Place half the stuffed shells in the baking dish. Cover with remaining sauce from the open jar. Place the other half of the shells in a resealable plastic bag. Place in the freezer. Place unopened jar of sauce in the pantry. To bake, cover the pan with foil and bake at 350°F for 45 minutes. To use the frozen shells. Thaw shells in the refrigerator. And follow cooking directions above.

Spinach and Rice

Spinach and Rice

1 lb. fresh spinach
1 C rice
5 C water, divided
2 Tbsp. butter

Bring 2 C water to a boil, add rice. Cover and simmer for 15 minutes or until cooked through. In another pot bring 3 C water to a boil then add the spinach. Cook for 6-10 minutes or until cooked through. Drain and stir in cooked rice. Toss with butter and serve.

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Baked Pasta with Spinach and Cheese

Baked Pasta with Spinach and Cheese

10 ozs pasta such as fusilli or cavatappi

1 (5 oz) pkg fresh spinach

Oil as needed

1 lg onion chopped

¼ C flour

4 garlic cloves, minced

2 1/2 C milk

1/2 C white wine

2 C Parmesan cheese, divided

pepper to taste

Non stick cooking spray

1 C panko breadcrumbs

Heat oven to 350°F.  Cook pasta according to package directions. Remove from heat; stir in spinach. Let stand until spinach wilts. Drain pasta mixture well. Heat a small amount of oil in a skillet. Add onion and sauté until browned . Add flour and garlic; cook 1 minute, stirring constantly. Gradually add milk and wine; cook until sauce boils and thickens, stirring constantly. Stir in 1 cup cheese and mix in well. Remove from heat; season with pepper to taste. Add pasta mixture to onion mixture, and toss gently to coat. Pour pasta mixture into a 9 x 13 inch baking dish coated that has been sprayed with nonstick cooking spray. Sprinkle half of the panko breadcrumbs over pasta, and top evenly with remaining cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350°F for 30 minutes or until browned and bubbly.

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7 Layer Dip and Hot Spinach and Artichoke Dip

7 Layer Dip
1 pkg. taco seasoning
1-8 oz. container sour cream
1-16 oz. can refried beans
2 avocados, mashed with lemon juice
1 cup Monterey jack cheese, shredded
1 cup cheddar cheese, shredded
3 tomatoes, chopped fine
1/2 cup green onion, sliced
1-15 oz. can black olives, chopped
tortilla chips

Mix taco seasoning into the sour cream (you may want to use less than one package depending on taste). Layer in a 5x9 oblong casserole dish or in a glass bowl in the following order: bean dip, avocados, sour cream mixture, jack cheese, cheddar cheese, tomatoes, green onions, and black olives. Serve with tortilla chips.

Hot Spinach and Artichoke Dip
2 C. mayonnaise
1 (14oz) can artichoke hearts (NOT marinated, just plain), drained and chopped
10 oz frozen chopped spinach, thawed and drained
1 1/2 cup grated parmesan cheese
1 cup shredded cheddar cheese
2 cloves minced garlic
Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.

For more wonderful recipes check out Cooking Thursday

Baked Ham Steak, Creamed Spinach, and Rice Medley

Baked Ham Steak
1 lb. ham steak
4 Tbsp. brown sugar
2 tsp. prepared mustard
½ C. mustard

Place ham steaks in a baking dish. Mix together brown sugar, mustard and water, pour over ham. Bake at 375 degrees for about 30-45 minutes until done.

Creamed Spinach
3 Tbsp. margarine
4 Tbsp. flour
1 1/4 tsp. salt
1 C. milk
1/2 C. sour cream
2 Tbsp. margarine
2 Tbsp. onion, minced
1/4 C. water
20 oz. frozen spinach, chopped
1/4 C. Parmesan cheese

Melt 3 Tbsp. margarine in a saucepan over medium low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase heat to medium. Constantly stir with a whisk until mixture is thick and smooth. Remove from heat and set aside. Melt 2 Tbsp. butter in a 2 quart saucepan over medium heat, add onions and sauté until clear. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked. When spinach is almost done, add the white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.

Rice Medley
1 C uncooked long grain rice
2 1/4 C water
2 C mixed vegetables, thawed
1 1/2 tsp Italian seasoning
1 tsp. chicken bouillon granules
1 tsp. lemon juice

Combine the first 6 ingredients in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the rice is tender. Remove from the heat, add the lemon juice, fluff with a fork and serve.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

2 C. mayonnaise

1 (14oz) can  artichoke hearts (NOT marinated, just plain), drained and chopped

10 oz frozen chopped spinach, thawed and drained

1 1/2 cup grated parmesan cheese

1 cup shredded cheddar cheese

2 cloves minced garlic

Cracker of your choice

Combine all ingredients and bake in a pie plate for 20-25 minutes. Serve with rye bread and wheat crackers.