The recipe I have to share today is another one from the new Kellogg’s All Bran 10 Day Promise, which I’d really like to try in a week or two.  Right now we’re in the middle of the first of two county fairs we’ll be participating in, so not much cooking going on here until the first of September!

These spinach and cheese stuffed shells look really delicious.

Spinach and Cheese Stuffed Shells Recipe

Preparation Time: 25 minutes
Total Time: 1 hour 40 minutes
Servings: 8

Ingredients:

• 1 package (8 oz.) jumbo pasta shells (24-26 shells)
• 2 egg whites – or – 1 egg, slightly beaten
• 1 package (10 oz.) frozen chopped spinach, thawed and well drained
• 1 cup low fat cottage cheese
• 1 cup crumbled feta cheese (4 oz.)
• 1 cup Kellogg’s® All-Bran® Original cereal (crushed to 2/3 cup)
• 1 cup freshly grated Parmesan cheese, divided (1 oz.)
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon coarsely ground black pepper
• 2 cloves garlic, minced
• 1 cup chopped carrots
• 1 jar (24 oz.) marinara sauce (2 1/2 cups)

How to make the stuffed shells:

1. Cook pasta according to package directions. Drain. Rinse with cold water. Drain well.
2. Meanwhile, in medium bowl stir together egg whites, spinach, cottage cheese, feta cheese, Kellogg’s All-Bran Original cereal, 1/2 cup of the Parmesan cheese, oregano, pepper and garlic. Spoon cheese mixture into shells.
3. In 12 x 8 x 2-inch baking dish or 2-quart shallow casserole coated with cooking spray arrange shells, cheese side up. Sprinkle carrots on top. Pour marinara sauce over all. Tightly cover with foil.
4. Bake, covered, at 350º F for 55 minutes or until heated through. Remove foil. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake, uncovered, at 350º 10 minutes more. Let stand for 10 minutes before serving.

A couple more recipes from Kellogg’s All Bran 10 Day Promise:

• Tomato Artichoke Casserole
• Tuscan Apricot Berry Crostata

Post from: Blisstree

Spinach and Cheese Stuffed Shells

Here’s a pasta dish that I hope you’d love and include in your own “meatless nights” days.

Spinach-Ricotta Stuffed Jumbo Shells (© Dexie Wharton)

INGREDIENTS :

• box of jumbo shells, cook al dente
• 16 oz  ricotta cheese
• 1 can of chopped spinach
• half a jar of alfredo sauce
• 1 cup shredded mozzarella cheese
• sprinkle of Italian seasoning
• sprinkles of salt and pepper

Cook the jumbo shells, al dente. Drain the water.

Squeeze the liquid out of the spinach.

In a bowl, combine ricotta cheese, spinach, 1/2 cup of shredded mozzarella cheese, sprinkle Italian seasoning, salt and pepper.

Add a little bit of Alfredo sauce at the bottom of the casserole dish.

Stuff each jumbo shells with the spinach and cheese mixture. About 1 spoounful amount on each shell. Line the stuffed shells onto the casserole dish.

Drizzle the rest of the Alfredo sauce on top of the shells. Sprinkle the remaining shredded mozzarella cheese.

Bake it in the preheated oven (355°) for 10 to 15 minutes.

Serve with herb garlic-butter French bread and organic salad. Enjoy.

Post from: Blisstree

Spinach-Ricotta Stuffed Jumbo Shells

I’ve been making this particular recipe for about eight years now. You can use all beef or all turkey, but having tried both I prefer the combination. You can also use homemade pasta sauce, which works really well, but if you don’t have it on hand the jarred kind can be tasty too.

The recipe below makes about 30 shells – or two casserole dishes worth. My family of five gets through about a pan and a half, and the rest go in the fridge for yummy leftovers. If you don’t have that many people to feed it halves very easily.

Stuffed Shells

30 jumbo pasta shells (or one 12 oz box)
2 tablespoons butter
1/2 cup chopped onion
2 closed finely chopped garlic
1 lb ground beef
1 lb ground turkey
1 tsp dried basil
1 tsp dried oregano
1 lb shredded mozzarella cheese
1 26.5 oz can spaghetti sauce (or about 3 cups of homemade sauce)

Cook shells according to package directions. Drain and set aside to cool a little. Heat oven to 350 degrees.

Melt butter in a large skillet and saute onion and garlic until tender. Add turkey and beef and cook until browned. Drain and mix in basil, oregano and 2 cups of the cheese (it’ll be very cheesy and stringy – perfect!).

Spread about half a cup of spaghetti sauce in the bottom of each 9×13″ casserole dish. Stuff cooked shell with the meat and cheese mixture and place meat-side down in the casserole dish. Spoon remaining sauce over top. Cover with foil and bake for 20-25 minutes. Remove foil, add remaining cheese over top and cook for an additional six or so minutes or until cheese is melted.

Post from: Blisstree

Stuffed Shells