The Pioneer Woman Tasty Kitchen
Profile photo of Megan {Country Cleaver}

Greek Stuffed Peppers with Feta and Spinach

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

If you’re like me and want to feed your family fun, new dishes worth raving about, you come here to Tasty Kitchen for inspiration. And even more so when you’re trying to find recipes that are healthy! I’ve found so many wonderful, healthy creations to make in my own kitchen. This one from Jen for Greek Stuffed Peppers with Feta & Spinach was perfection. It’s packed with whole grains, vegetables, and even a little cheese so you don’t feel like you’re left wanting. So if you are looking for a Meatless Monday meal, or just to incorporate more vegetables into your routine, these are a sure-fire hit.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Stuffed peppers are always great for weeknight meals. For these, round up bell peppers, farro (or its cousin barley), onion, canned tomatoes, olive oil, garlic, vegetable or chicken broth, spinach, and crumbled feta cheese.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

And whoops, don’t forget the spinach! I used a package of frozen chopped spinach and thawed it in my microwave according to the package directions. After the spinach is thawed, be sure to squeeze it out well to get rid of any extra water. The extra water will just make the pepper filling soggy, and no one wants that!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Preheat your oven to 350ºF. Next, prepare your bell peppers. Slice the peppers in half and remove the inner seeds and the white pith. Place them on a baking sheet and brush with a little olive oil.

Place them into the oven and bake until fork-tender, about 20 minutes.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

While the peppers are in the oven, move on to chopping the onion. Chop it into fine pieces.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

In a sauté pan over medium heat, add in a little olive oil and heat until glistening. Saute the onions until they are soft and just starting to turn translucent. Then add in the garlic and sauté until just fragrant, about 1 minute.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Next, add the broth. I used chicken broth because that it what I had on hand. But to make this truly vegetarian, be sure to use vegetable broth.

This concentrated chicken broth bottle was a neato find at my grocery store. It only requires 2 teaspoons of concentrate, and 2 cups of water to make chicken broth. It’s handy so I don’t have lots of half-opened containers of broth in my fridge. My husband is very thankful for this discovery!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Once the broth is added in, the tomatoes are next.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Along with the farro! Farro and barley are whole grain cousins, so use either one for this recipe.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Add in the remaining spices and bring the whole mixture up to a simmer. Cover and let it do its thing until the moisture is absorbed and the farro is soft.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Once the farro is done, it’s time to add in the spinach. Fold it in until it’s mixed evenly.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Then it’s time for the pine nuts!

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

For the finishing touch, add in half of the crumbled feta and fold in to combine.

 
 
 
Tasty Kitchen Blog: Greek Stuffed Peppers with Feta & Spinach. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jen of The Scrumptious Pumpkin.

Fill each roasted bell pepper with a healthy dollop of the farro vegetable mixture and crumble the remaining feta on top. Serve immediately.

I had so many of these left over that I ended up eating them for lunch the next day and they tasted incredible. Take them to lunch for a twist on a cold salad. If you need more healthy inspiration, check out these Coconut Vegan Pancakes!

Thanks for sharing your recipe, Jen! Be sure to stop by Jen’s blog, The Scrumptious Pumpkin, and her TK recipe box for more delicious creations.

Do you incorporate a meatless meal into your weekly routine? What is your favorite meatless meal? Leave a link to your favorite or shout it out in the comments for me and your Tasty Kitchen friends to find!

 
 

Printable Recipe

Greek Stuffed Peppers with Feta & Spinach

See post on The Scrumptious Pumpkin’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A healthy meatless meal idea! Greek-inspired stuffed peppers, richly flavored with spinach, tomatoes, pine nuts and feta!

Ingredients

  • 3 Tablespoons Olive Oil
  • 2 cloves Garlic, Minced
  • 1  Small Onion, Diced
  • 13 ounces, weight Chopped Tomatoes (or Diced Tomatoes)
  • 2-½ cups Vegetable Broth
  • 2-½ teaspoons Dried Oregano
  • 1 cup Farro
  • ¼ cups Pine Nuts
  • 3  Large Orange Or Yellow Bell Peppers, Halved Stem-to-base, Seeds Removed
  • 1-½ cup Frozen Chopped Spinach
  • ⅔ cups Crumbled Feta Cheese
  • Salt And Freshly Ground Black Pepper

Preparation Instructions

Preheat oven to 350 F.

Heat 2 tablespoons olive oil in a large, deep sauté pan over medium heat. Add the garlic and onion and cook until softened, about 4-5 minutes. Add the tomatoes, broth, oregano, and farro. Bring to a boil, then reduce heat to a light simmer. Cook, partially covered, until farro is tender, about 30 minutes.

Meanwhile, as farro cooks, arrange pine nuts on a parchment-lined baking sheet and toast in the oven for about 5-7 minutes, or until lightly golden. Watch carefully because they burn quickly! Set toasted pine nuts aside.

Increase oven heat to 400 F.

Arrange pepper halves on a baking sheet and brush with 1 tablespoon olive oil. Season with salt and pepper. Bake in the oven until tender, about 20-25 minutes.

Meanwhile, measure out the frozen chopped spinach and place it in a heat-safe container. Microwave for 30 seconds at a time until thawed. When cool enough to handle, transfer thawed spinach to a fine mesh strainer. Arrange the strainer over a large mixing bowl and squeeze spinach, wringing it dry, until all excess water is drained from the spinach.

When farro is fully cooked and tender and all of the broth is absorbed, add the toasted pine nuts and chopped spinach. Add feta and stir until well combined. Season to taste with salt and pepper.

Stuff cooked bell pepper halves with heaping spoonfuls of farro mixture. Serve.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Sweet Potato Waffles

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

“And in the morning, I’m makin’ waffles!”

That is probably my favorite line from the movie Shrek, because I get just as excited as Donkey does about breakfast—and waffles. My husband works nights, so breakfast on the weekends, when he is getting off shift and I am just waking up, is a special time for us to spend together. I like making us a special breakfast, and usually it’s pancakes or waffles. I made these Sweet Potato Waffles from TK member Carolina Heartstrings one morning and these were perfect for my breakfast and his dinner.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

These require just a few basic ingredients that you probably already have on hand.

The most time-consuming part may be roasting the sweet potatoes, so I suggest doing that beforehand to save some time when you make these Saturday morning. Or, see if your local store has canned sweet potatoes. Or substitute pumpkin! Either way, these are a win.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

I roasted my own sweet potatoes, in small cubes in the oven until fork-tender. These are a favorite, and I like using them in my favorite breakfast: Sweet Potato Spinach Breakfast Hash.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

After roasting, mash or puree them in a food processor until smooth. Scrape down the bowl a few times if necessary.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

In a mixing bowl, whisk together the dry ingredients, including the flour, baking powder, and salt.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Next, add in all those cozy spices, like the cinnamon, nutmeg and cloves. Set aside.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

In another bowl, whisk the eggs.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Beat in the milk, oil and the vanilla.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Don’t forget the sweet potato!

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Now, fold the dry and wet ingredients together until just combined. The baking powder will begin to activate and you will start to see some bubbles.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Heat up your waffle iron until piping hot and spray with some nonstick spray. Pour about 1/2 cup batter, or however much your waffle iron accommodates (all models are different), and close.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

Cook until baked through and golden brown. Voila! Serve immediately.

 
 
 
Tasty Kitchen Blog: Sweet Potato Waffles. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Carolina Heartstrings.

I served mine with chopped pecans on top and maple syrup. But I think this Coconut-Vanilla “Honey” Syrup from my fellow Tasty Kitchen Blog contributor Faith of Edible Mosaic would be splendid, too!

Breakfast is the most important meal of the day, and it should be totally cozy to boot! Thanks the girls at Carolina Heartstrings for sharing their recipe. Although they are no longer actively blogging, be sure to check out their TK recipe box for more recipes, like these Red Velvet Moon Pies! Have mercy!

What is your favorite weekend breakfast? Do you go all out on Saturday with pancakes? Or are you a savory breakfast fan? Tell us your favorite in the comments below, or leave a link for your fellow Tasty Kitchen friends!

 
 

Printable Recipe

Sweet Potato Waffles

See post on Carolina HeartStrings’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

We are celebrating the sweet potato crop here in North Carolina with a month of delicious recipes. What better way to begin the month than with one of my favorite breakfast foods: waffles! This recipe is easy and tastes so good on a cool fall morning or when you decide to have breakfast for dinner. Drizzle maple syrup and pecans over the top and dig in!

Ingredients

  • 1-¾ cup Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Ground Nutmeg
  • 3 whole Eggs
  • 1-¾ cup Milk
  • 1 Tablespoon Sugar
  • ½ cups Vegetable Oil
  • ½ teaspoons Vanilla Extract
  • ½ cups Sweet Potato Puree (see Directions Below)

Preparation Instructions

Note: I like to make my own sweet potato puree. Take two medium sweet potatoes, peel them and cut into chunks. Cook on medium heat until soft. Drain and put in a food processor until they are of puree consistency.

Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg. Beat eggs thoroughly and whisk milk, sugar, oil and vanilla into beaten eggs. Add the egg mixture to dry ingredients. Mix gently to combine. Add sweet potato puree. Mix gently. Batter will be lumpy.

Preheat your waffle iron, spray if needed. Ladle 1/2 to 3/4 cup batter into the waffle iron. Cook until the waffle is golden brown. Makes 4 to 6 waffles.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Gingerbread Monkey Bread

Posted by in Baking

Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

You can’t beat the smell of warm gingerbread, especially in the winter. It’s such a warm and cozy smell, especially fresh out of the oven. And that gingerbread smell gets even better when it’s swimming around in a bundt pan of monkey bread!

Tasty Kitchen member Jeni really knocks it out of the park with this Gingerbread Monkey Bread. Carboholics will rejoice in this gooey, gingered creation. Try to stop at one doughy roll, I dare you.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

The list of must-haves for this recipe is pretty simple. There is no shame in shortcuts, and the canned biscuits totally save you precious time. The rest of the ingredients include sugar, cinnamon, cloves, ginger, molasses, along with a little butter, sugar, and brown sugar for the caramel sauce.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

In a bowl, stir together the sugar, and spices whisking together until evenly mixed. For easy coating of the biscuit rolls, I added the sugar mix to a plastic zip top bag to shake them around.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Next, pop a can of biscuits, try not to jump too high, and cut each biscuit into four or five pieces. Use a pair of clean kitchen shears to move through them quickly.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Toss a few of the cut biscuits into the sugar-filled bag and toss to coat each piece thoroughly. Then add them to a bundt pan. Set the bundt pan aside.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

For the caramel sauce, combine the brown sugar, butter, molasses, milk, and pumpkin pie spice in a saucepan over medium heat. Bring the mixture to a boil until all the sugar is melted completely.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Pour the caramel mix over the coated biscuits in the bundt pan and bake immediately. Bake in a 350ºF oven for 20–25 minutes. Once it’s out of the oven, ya know, try to resist the immediate urge to face plant right into the pan. Let it cool for a few minutes before turning out onto a serving dish.

 
 
 
Tasty Kitchen Blog: Gingerbread Monkey Bread. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Jeni K.

Then, devour.

 
 

Printable Recipe

Gingerbread Monkey Bread

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 10

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

My husband loves monkey bread, but he wanted something with a holiday flair. Easy, spiced-up monkey bread to satisfy any sweet tooth!

Ingredients

  • 2-½ cups Brown Sugar, Divided
  • 1 cup White Sugar
  • 3 Tablespoons Pumpkin Pie Spice, Divided
  • 1 teaspoon Cloves
  • 1 teaspoon Ground Ginger
  • 32 ounces, weight Pillsbury Reduced Fat Refrigerated Biscuit Dough
  • 1 stick Butter
  • 2 Tablespoons Molasses
  • ¼ cups Milk

Preparation Instructions

Preheat oven to 350ºF.

Mix 1/2 cup brown sugar, white sugar, 2 tablespoons pumpkin pie spice, cloves and ginger in a large Ziplock bag. Tear each biscuit into 4 or 5 pieces and add pieces into the Ziplock bag. Seal the bag and shake to coat all pieces. Place sugared dough into a greased bundt pan.

In a medium-sized saucepan, bring butter, molasses, milk, remaining 2 cups of brown sugar and 1 tablespoon of pumpkin pie spice to a boil. Pour brown sugar mix over the biscuit dough in the bundt pan. Bake for 20–25 minutes.

Note: If your bundt pan seems a bit full, place a piece of foil under it in the oven so the brown sugar doesn’t boil over.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Spinach and Prosciutto Stuffed Shells

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Is pasta a big weakness for anyone else? It’s impossible to resist, and always on top of the “Yup, I want that” list. Emily has totally set the bar with this Spinach and Prosciutto Stuffed Shells dish. The flavors are out of this world and, dare I say it, make even more amazing leftovers! It makes a full pan, so you know you will eat this for a couple of days—and I loved it more each time I ate it.

Give it a try!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

For busy weeknights, a meal that has a short ingredient list is key. These pasta shells are simple and scrumptious, using prosciutto, grated Parmesan cheese, ricotta, spinach, egg, mozzarella and a touch of salt and pepper. Add a little red sauce on top and you’re all set!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Begin to prepare the filling, which is the same filling in Giada’s lasagna rolls. Mix together the spinach, mozzarella, Parmesan, sliced prosciutto, egg, salt and pepper. Set aside.

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Prepare the shells according to the package directions. I found a few of my shells broke apart and split while cooking. Don’t despair, save them and you can use them to tuck into the dish when you fill the remaining shells. More pasta is never a bad thing, so keep the duds, they still taste great!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

In a bowl, mix together the canned tomatoes and remaining spices. Don’t skimp on the spices, or add more if you feel the need. It’s all to your taste.

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Next, fill the shells. I used a small cookie scoop to help with this, which made it a breeze. Fill each shell and place into a 13×9 inch baking dish that has a thin coating of tomato sauce on the bottom. Fill each shell with the prosciutto mix. If you have small gaps in between filled shells, this is the perfect place to use the broken shells you had left over. Fill in the gaps with extra pasta!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

Cover the filled shells with the remaining tomato sauce and sprinkle with a little extra Parmesan or mozzarella you might have on hand. Cover and bake for 20 minutes, and then uncover and bake an additional 15 minutes. Serve while piping hot!

 
 
 
Tasty Kitchen Blog: Spinach and Prosciutto Stuffed Shells. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Emily of Gather & Dine.

This was a great, comforting dish—Emily really set the stage for my next pasta craving. Visit her site Gather & Dine for more inspired creations!

 
 

Printable Recipe

Spinach and Prosciutto Stuffed Shells

See post on Gather & Dine’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These flavorful spinach and prosciutto stuffed shells are a great make-ahead meal to serve to company.

Ingredients

  • FOR THE SHELLS:
  • 20  Large Pasta Shells
  • 8 ounces, weight Fresh Baby Spinach
  • 15 ounces, weight Whole Milk Ricotta
  • ½ cups Grated Mozzarella Cheese
  • ½ cups Grated Parmesan Cheese
  • 3 ounces, weight Thinly Sliced Prosciutto, Chopped
  • 1  Large Egg (slightly Beaten)
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • Additional Shredded Mozzarella And Parmesan For Sprinkling On Top
  • FOR THE SAUCE:
  • 14-½ ounces, weight Canned Stewed Tomatoes
  • 14-½ ounces, weight Canned Tomato Sauce
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Oregano
  • ¼ teaspoons Garlic Salt

Preparation Instructions

Preheat oven to 400 F. Cook pasta shells in a pot of salted boiling water according to package directions.

Cook the spinach in another pot of boiling water for 1-2 minutes until wilted. Then drain it, squeeze out the excess water and roughly chop.

In a medium bowl, mix the ricotta, spinach, mozzarella, Parmesan, prosciutto, egg, salt and pepper until well blended. Set aside.

In another medium bowl, mix the stewed tomatoes, tomato sauce, basil, oregano and salt.

In a 9×13 baking dish, spread a thin layer of the tomato mixture to cover the bottom of the pan. Divide the ricotta filling among the stuffed shells, about 1½ – 2 tablespoons per shell. Arrange the shells neatly in the baking pan with the filling side facing up. Spoon remaining tomato mixture over the shells and sprinkle with extra mozzarella and Parmesan cheese.

Cover tightly with foil and bake for 20 minutes at 400 F. Uncover and continue baking for another 15 minutes, until cheese is melted.

Filling recipe from Giada De Laurentiis’ Lasagna Rolls.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Skinny Green Chile Chicken Enchilada Dip

Posted by in Step-by-Step Recipes

There is never a time that Mexican food doesn’t sound good. It sounds good all the time: the flavors, the cheese, the limes, the spices ... I’m hungry just thinking about it.

Profile photo of Megan {Country Cleaver}

Thai Red Curry Meatballs

Posted by in Step-by-Step Recipes

f you want to elevate your game day grub just a bit, go for these Thai Red Curry Chicken Meatballs from TK member Kelley.

Profile photo of Megan {Country Cleaver}

Quinoa Pilaf with Apples and Cranberries

Posted by in Step-by-Step Recipes

This Quinoa Pilaf with Green Apples, Dried Cranberries and Pecans is totally sinless, but oh so flavorful.

Profile photo of Megan {Country Cleaver}

Roasted Yams with Candied Walnuts and Raisins

Posted by in Holidays

Tasty Kitchen Member Julia really nails this twist on the Thanksgiving classic with these Roasted Yams with Candied Walnuts and Raisins.