Leftover Remix: Stuffed Pasta Shells

This recipe is made from leftover creamed spinach from your holiday party. The whole idea of turning your leftovers into something completely different, brings new life to a dish that would have otherwise have been tossed in the trash!

If making this from scratch, simply use 1 package of thawed and drained, frozen chopped spinach, saute one finely diced onion with 1-2 cloves of minced garlic with 2 tsp salt. Add to the spinach. Then, add the Mascarpone cheese, shaved Parmesan cheese and 1 cup of ricotta cheese.

Stuff shells like stated above and follow the rest of the instructions.

  • Using leftover Creamed Spinach & Collard Greens
  • 1 lb of large pasta shells
  • 2 cups of leftover Creamed Spinach & Collard Greens
  • 1 1/2 cups of frozen chopped broccoli
  • 8 oz of Marscarpone cheese
  • 1/2 cup of shaved Parmesan cheese
  • 1/4 tsp of fresh ground pepper
  • 1 jar of your favorite marinara sauce
  • 1 cup of shredded mozzarella cheese

In a pot of hot boiling water, add 1 tablespoon of Kosher salt and cook the pasta shells until al dente, and set aside.

Heat the oven to 420 degrees. Take all the ingredients and slowly mix them all together with a spoon. Using a simply tablespoon, gently stuff the shells and carefully place them in a baking dish.

Take the jar of your favorite marinara sauce and pour is over the stuffed shells. Take the shredded mozarella cheese and top the shells and place in the oven, uncovered for 30-40 minutes.

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