{"id":2819,"date":"2019-08-02T13:00:03","date_gmt":"2019-08-02T16:00:03","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2819"},"modified":"2019-07-29T23:42:15","modified_gmt":"2019-07-30T02:42:15","slug":"spinach-cheese-stuffed-shells","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/08\/02\/spinach-cheese-stuffed-shells\/","title":{"rendered":"Spinach &amp; Cheese Stuffed Shells"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>24 jumbo pasta shells, (8 ounces)<\/div>\n<div>1\u00bd teaspoons extra-virgin olive oil<\/div>\n<div>2 onions, finely chopped<\/div>\n<div>2 pounds fresh spinach, trimmed and washed, or two 10-ounce packages frozen chopped spinach, thawed and squeezed dry<\/div>\n<div>2 cups part-skim ricotta cheese<\/div>\n<div>\u2154 cup plain dry breadcrumbs<\/div>\n<div>\u00bd cup freshly grated Parmesan cheese, divided<\/div>\n<div>\u00bc teaspoon ground nutmeg<\/div>\n<div>\u215b teaspoon salt<\/div>\n<div>Freshly ground pepper, to taste<\/div>\n<div>1 large egg white, lightly beaten<\/div>\n<div>3 cups prepared marinara sauce, preferably low-sodium<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Preheat oven to 375\u00b0F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Combine ricotta, breadcrumbs, \u00bc cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining \u00bc cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/3935874.jpg\" alt=\"Spinach &amp; Cheese Stuffed Shells\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 24 jumbo pasta shells, (8 ounces) 1\u00bd teaspoons extra-virgin olive oil 2 onions, finely chopped 2 pounds fresh spinach, trimmed and washed, or two 10-ounce packages frozen chopped spinach, thawed and squeezed dry 2 cups part-skim ricotta cheese \u2154 cup plain dry breadcrumbs \u00bd cup freshly grated Parmesan cheese, divided \u00bc teaspoon ground nutmeg [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2819","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2819"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2819\/revisions"}],"predecessor-version":[{"id":2820,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2819\/revisions\/2820"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2819"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}