Italian Spinach and Ricotta Stuffed Shells Recipe

Ricotta cheese tastes wonderful in many Italian recipes ranging from lasagna to ricotta cheesecake. The richness of ricotta is from the density and high fat content. Fortunately, there are part skim varieties that can help cut the fat in your recipes. To further reduce your fat intake, spinach is a tasty addition that will add a whole lot of flavor! Read on for directions and the ingredient list of this Italian spinach and ricotta stuffed shells recipe.

Ingredients:

* 1 Box Jumbo stuffed shells
* 2 Bags fresh spinach, washed
* 1 cup part skim ricotta cheese
* 1/2 teaspoon salt
* 1/2 cup low fat mozzarella cheese
* 1/2 cup marinara

Directions:

1. Cook the shells according to directions. While the shells are cooking, prepare a pot of boiling water for the spinach. Remove the stems, then bring the water to a boil. Boil the spinach for approximately 10 minutes. Drain and let cool slightly.

2. Combine the ricotta, salt, and cooked spinach in a bowl. Preheat an oven to 400 degrees. In a large glass baking pan, arrange the shells. Fill each shell generously with the ricotta-spinach mixture. Top with the marinara and then mozzarella cheese.

3. Bake the shells for approximately 20-25 minutes, until the cheese is melted. Serve immediately.

Homemade Basil and Mushroom Spinach Pockets

Easy to Make Homemade Basil and Mushroom Spinach Pockets

The soft, thick texture of spinach and the pliable nature and fresh taste of mushrooms seem to go together perfect inside of a pita pocket -- if cooked correctly. Few ingredients make up this easy vegetarian dinner, and you'll be getting a load of vitamin K in your diet. Fresh pita pockets make this dinner even better - try finding fresh baked ones from a local bakery.

Ingredients:

* Two large bags of spinach, washed and stems removed
* 12 white mushrooms, cleaned and chopped into slices
* 1 teaspoon minced garlic
* 1 teaspoon dried basil
* 1 Tablespoon olive oil
* 3 large pita pockets, sliced in half
* 3 slices provolone cheese

Directions:

1. Rip the washed spinach into small pieces. Place all of the spinach into a large saucepan or boiling pot and fill with water.

2. Bring the water and spinach to a boil. Continue to cook on high heat until the spinach is dark green and wilted, approximately 20 minutes.

3. Strain the cooked spinach, pressing the water from the spinach. Add the garlic, basil and mushrooms to the saucepan, along with the strained spinach and olive oil. Over low heat, saute the mushrooms and spinach mixture for approximately 7 minutes, or until the mushrooms soften.

4. Preheat an oven to 400 degrees. Arrange the pita pocket halves on a baking sheet. Rip each cheese slice in half, placing a half in each pita pocket half. Top with the spinach mixture, distributing the spinach mix evenly into the six pockets.

5. Bake the pockets for approximately 10 minutes, until the cheese melts and the pita pockets are lightly browned.