Type what you have

Ingredients

• ✓ spinach
• water
• flour
• egg
• salt

Instructions

1. 1 Place spinach and water in a skillet over medium-low heat. Cover and simmer, stirring once, until spinach is wilted, about 10 minutes. Drain and let cool, about 10 minutes. Squeeze out as much water as possible, getting the spinach very dry. Chop spinach very finely.
2. 2 Place flour on a marble or wooden work surface. Make a well in the center and crack in the eggs; add the salt and finely chopped spinach. Gently beat eggs with a fork, incorporating the surrounding flour and spinach, until batter is runny. Bring remaining flour into the batter using a bench scraper until dough forms a ball. Mix in water, 1 tablespoon at a time, if dough feels too stiff.
3. 3 Knead dough with your hands by flattening the ball, stretching it and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
4. 4 Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, at least 1 hour.
5. 5 Roll out the dough with pasta machine or with a rolling pin and turn into your favorite pasta shape.

By Alemarsi

Ingredients

• ✓ spinach
• seashell pasta
• ground beef
• pasta sauce
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. 3 Cook spinach according to package directions; drain.
4. 4 In a skillet over medium heat, cook ground beef until brown; drain. In a large bowl, stir together cooked beef, spinach, pasta sauce and all but 1/4 cup of the Cheddar cheese. Reserve 2 cups of sauce mixture. Stir the pasta shells into the remaining sauce mixture. Pour shell mixture into a 9x13 inch baking dish and top with reserved sauce and sprinkle with reserved cheese.
5. 5 Bake in preheated oven 45 minutes, until browned and bubbly.

By Mary

Ingredients

• ✓ spinach
• chicken broth
• italian seasoning
• long-grain white rice
• parmesan cheese

Instructions

1. 1 Heat broth and Italian seasoning in a 2-quart saucepan over medium-high heat to a boil.
2. 2 Stir in spinach and rice; reduce heat to low. Cover saucepan; cook until rice is tender, 20 minutes. Stir in ½ cup Parmesan cheese. Serve with additional cheese.

By Campbell's Kitchen

Ingredients

• ✓ spinach
• parmesan cheese
• onion
• chicken breast
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix spinach, Parmesan cheese, and onion until thoroughly combined. Stuff 1/4 of the mixture into the cavity of each chicken breast. Place stuffed breasts into a 9x13-inch baking dish and cover with spaghetti sauce.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with mozzarella cheese and bake until melted, about 5 more minutes.

By Tammy

Ingredients

• ✓ spinach
• olive oil
• prosciutto
• roasted red pepper
• artichoke heart
• garlic powder

Instructions

1. 1 Heat the oil in a large skillet over medium-low heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

By KeriLee

Ingredients

• ✓ spinach
• bow tie pasta
• olive oil
• salt
• pepper
• cherry tomato
• goat cheese

Instructions

1. 1 Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
3. 3 Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
4. 4 Add goat cheese and serve warm or room temperature.

By KYMANNE

Ingredients

• ✓ spinach
• pizza crust
• olive oil
• sesame oil
• mozzarella cheese
• mushroom

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pizza crust on a baking sheet.
2. 2 In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering the entire surface. Stack spinach leaves, then cut lengthwise into 1/2-inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
3. 3 Bake in the preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

By ALLIEB

Ingredients

• ✓ spinach
• cream of chicken soup
• salad dressing
• lemon juice
• curry powder
• chicken breast
• paprika
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice, and curry powder.
3. 3 On the bottom of a 9x13 inch dish, spread squeezed spinach evenly. Place chicken on top of spinach. Pour soup mixture over top of chicken so that all is covered, then sprinkle with paprika. Spread cheese over top.
4. 4 Bake for approximately 1 1/2 hours in the preheated oven, until cheese is lightly brown. (You can cover the dish with a piece of foil and leave it in the oven on warm until ready to serve, or it can be made the day before and reheated!)

By Carol Henriques

Ingredients

• ✓ spinach
• lasagna noodle
• mozzarella cheese
• ricotta cheese
• firm tofu
• parmesan cheese
• pasta sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
2. 2 In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
3. 3 Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
4. 4 Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

By BETTIE

Ingredients

• ✓ spinach
• pasta sauce
• skim milk
• lasagna noodle
• ricotta cheese
• egg
• carrot
• mushroom
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
2. 2 Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
3. 3 Combine pasta sauce with milk in a medium bowl. Mix well.
4. 4 Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
5. 5 Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

By Juanita

Ingredients

• ✓ spinach
• lasagna noodle
• pork sausage
• spaghetti sauce
• ricotta cheese
• parmesan cheese
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, then lay noodles on a paper towel.
2. 2 While the noodles are cooking, cook sausage in a large skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
3. 3 Mix 2 jars spaghetti sauce and ricotta together in a large bowl. Mix Parmesan and mozzarella together in a medium bowl.
4. 4 Add sausage and spinach to ricotta mixture. Stir in all but 1 cup Parmesan-mozzarella mixture until combined.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 Coat the bottom of a 9x13-inch baking dish with a thin layer of spaghetti sauce from the remaining jar. Place 3 to 4 noodles lengthwise and side-by-side onto sauce; place 3 to 4 more noodles on top, overlapping and in a staggered pattern. Add a generous layer of sausage-ricotta mixture.
7. 7 Repeat layers twice more. Layer remaining noodles on top of the lasagna, pour over remaining spaghetti sauce, and cover with reserved 1 cup Parmesan-mozzarella mixture.
8. 8 Bake in the preheated oven until golden brown, about 45 minutes.

By Paul Kahl

Ingredients

• ✓ spinach
• butter
• heavy cream
• cream cheese
• parmesan cheese
• garlic powder
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over low heat. Add spinach; cook and stir until warmed through, about 1 minute. Stir in heavy cream and cream cheese until cream cheese is melted, about 5 minutes.
2. 2 Fold in Parmesan cheese and garlic powder; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.

By nbrock_85

Ingredients

• ✓ spinach
• lasagna noodle
• chicken breast
• alfredo pasta sauce
• ricotta cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Place frozen spinach and 1/2 cup water in a 2-quart nonstick saucepan; bring to a boil. Reduce heat to medium-high, cover, and cook, stirring occasionally, until spinach is tender, 6 to 7 minutes. Drain and squeeze out any excess water.
4. 4 Stir together chicken and 1 jar Alfredo sauce in a medium bowl until well combined.
5. 5 Mix together ricotta and spinach in a second medium bowl until well combined.
6. 6 Arrange a single layer of lasagna noodles in a 9x13-inch baking dish, edges overlapping. Pour chicken-Alfredo mixture over noodles and spread evenly. Sprinkle with 1 cup mozzarella. Cover with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of the remaining jar of Alfredo sauce over spinach mixture and spread evenly. Sprinkle with 1 cup mozzarella. Lay on a final noodle layer and top with remaining 1/2 jar Alfredo sauce and 2 cups mozzarella. Season with salt and pepper.
7. 7 Bake in the preheated oven until the top is brown and bubbly, 50 to 60 minutes.

By Sybil Gregory

Ingredients

• ✓ spinach
• gnocchi
• butter
• mushroom
• garlic
• heavy cream
• pasta water
• garlic and herb cheese spread

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
3. 3 Scoop out 3/4 cup of cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
4. 4 Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
5. 5 Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ spinach
• pork sausage
• carrot
• celery
• onion
• chicken broth
• rice sides herb and butter
• parmesan cheese

Instructions

1. 1 Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet.
2. 2 Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr® Rice Sides™ - Herb & Butter. Cook according to package instructions.
3. 3 Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.

By Ms Chef Esh

Ingredients

• ✓ spinach
• olive oil
• garlic
• chicken breast
• alfredo sauce mix
• pesto
• penne pasta
• romano cheese

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. 2 Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. 3 In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. 4 Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

By MINERFAMILY

Ingredients

• ✓ spinach
• lasagna noodle
• cream cheese
• egg
• provolone cheese
• cottage cheese
• bacon
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Cook spinach according to directions; drain well.
4. 4 In a bowl beat the cream cheese on medium speed with electric mixer. Add eggs and beat until fluffy. Stir in provolone cheese, cottage cheese, bacon and garlic powder. Layer half of lasagna noodles in a greased baking dish. Spread with half of cheese mixture and half of the spinach. Top with the remaining lasagna noodles, spinach and cheese.
5. 5 Cover and bake in a preheated oven for 30 minutes or until heated through.

By WIKSCOGG

Ingredients

• ✓ spinach
• fusilli pasta
• butter
• shallot
• heavy cream
• gorgonzola cheese
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, occasionally stirring, until tender yet firm to the bite, about 12 minutes.
2. 2 In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes.
3. 3 Drain fusilli and toss with sauce. Serve immediately.

By Allrecipes Member

Ingredients

• ✓ spinach
• cheese tortellini
• marinara sauce
• alfredo sauce
• italian seasoning
• mozzarella cheese
• parmesan cheese
• italian seasoning

Instructions

1. 1 Preheat the oven broiler; adjust an oven rack to the highest position. Generously butter or grease an 8x8-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Add tortellini and cook according to package directions; drain and set aside.
3. 3 Bring marinara and Alfredo sauces, spinach, and 1 tablespoon Italian seasoning to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and simmer for 10 minutes.
4. 4 Stir tortellini into sauce, then pour into the prepared baking dish. Sprinkle with mozzarella cheese, Parmesan cheese, and 1 teaspoon Italian seasoning.
5. 5 Broil until cheese has melted and turned golden brown, 1 to 2 minutes.

By EFasse

Ingredients

• ✓ spinach
• garlic
• pizza dough
• olive oil
• pizza sauce
• chicken
• mozzarella cheese
• everything bagel seasoning

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
3. 3 Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
4. 4 Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
5. 5 Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
6. 6 Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
7. 7 Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
8. 8 Remove pizza from grill and top with spinach. Cut and serve immediately.

By Stella Cheese

Ingredients

• ✓ spinach
• beef flank steak
• soy sauce
• olive oil
• steak seasoning
• provolone cheese
• bacon
• crimini mushroom
• red bell pepper

Instructions

1. 1 Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2. 2 Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4. 4 Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5. 5 Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

By ANGELSHARK

Ingredients

• ✓ spinach
• penne pasta
• olive oil
• onion
• chicken
• tomato
• cream cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium-high heat. Sauté onion in hot oil until tender, 5 to 7 minutes.
4. 4 Mix penne pasta, onion, chicken, diced tomatoes, spinach, and cream cheese together in a baking dish until the cream cheese melts and coats everything. Sprinkle mozzarella cheese over the pasta mixture. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Remove foil and continue baking until heated through and beginning to brown along the edges, about 15 minutes more.

By jr911

Ingredients

• ✓ spinach
• olive oil
• chicken breast
• garlic
• red cooking wine
• tomato
• seashell pasta
• mozzarella cheese

Instructions

1. 1 Heat olive oil in a large skillet with a lid over medium heat; cook and stir the chicken and garlic until the chicken is no longer pink in the center, 5 to 8 minutes.
2. 2 Pour wine and diced tomatoes with their juice into the skillet, and bring to a boil over high heat while scraping any browned bits of food off of the bottom of the pan with a wooden spoon.
3. 3 Stir in shell pasta and return to a boil. Cook uncovered, stirring occasionally, until shells have cooked through, but are still firm to the bite, about 10 minutes. Spread spinach over the top of pasta, cover, and simmer until spinach leaves are cooked, about 5 minutes. Sprinkle mozzarella cheese evenly over the skillet; simmer until the cheese has melted and the pasta is bubbling, about 5 minutes.

By RHARRIS524

Ingredients

• ✓ spinach
• garlic
• mushroom
• vegetable oil
• tomato puree
• garlic salt
• italian seasoning
• soft tofu
• instant lasagna noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. 3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. 4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. 5 Bake 45 minutes in the preheated oven.

By Shaun

Ingredients

• ✓ spinach
• turkey sausage
• lasagna noodle
• tomato
• tomato sauce
• ricotta cheese
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Heat a large skillet over medium-high heat. Add sausage; cook and stir, breaking it into smaller pieces, until brown and crumbly, 5 to 7 minutes. Stir in noodles.
2. 2 Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat to low, and simmer until noodles are cooked and sauce thickens, about 25 minutes. Add spinach, ricotta, and mozzarella. Cover skillet and remove from heat. Let lasagna stand for 5 minutes. Top with Parmesan cheese.

By Sharon Thomas

Ingredients

• ✓ spinach
• olive oil
• ground beef
• salt
• lasagna noodle
• marinara sauce
• mozzarella cheese
• goat cheese

Instructions

1. 1 Turn on a multi-cooker (such as Instant Pot) and the select Saute function. Heat olive oil; add ground beef and salt. Cook, breaking it into clumps with a spatula, until thoroughly browned, about 6 minutes. Transfer beef to a bowl. Wash the pot and return it to the machine.
2. 2 Pour 1 1/2 cup water into the pot. Set the metal trivet inside.
3. 3 Arrange lasagna pieces over the bottom of a 6-inch springform pan. Ladle 1/3 the tomato sauce on top; add 1/3 of the cooked beef and 1/3 of the fresh spinach. Dollop 1/2 the mozzarella cheese on top. Repeat layers using 1/2 the goat cheese. Repeat once more, finishing with remaining mozzarella and goat cheese on top.
4. 4 Tent the top of the lasagna loosely with aluminum foil. Lower it gently onto the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
5. 5 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. 6 Transfer the springform pan carefully to a baking sheet. Broil until cheese on top is lightly browned and bubbling, about 5 minutes.

By Shauna James Ahern

Ingredients

• ✓ spinach
• cheese tortellini
• butter
• onion
• cream cheese
• mushroom
• parmesan cheese
• milk
• cherry tomato

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Add tortellini and cook, stirring occasionally, until tortellini float to the top and the filling is hot, 3 to 5 minutes. Drain.
2. 2 While the tortellini is cooking, melt butter in a large skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Mix in spinach, cream cheese, mushrooms, Parmesan, and milk; stir to combine and cook until cream cheese is melted and mushrooms are soft, about 5 minutes.
3. 3 Gently mix tortellini and cherry tomatoes into the skillet; cook until heated through, 5 to 10 minutes.

By JENNIFERVAN77

Ingredients

• ✓ spinach
• ground beef
• parmesan cheese
• parsley
• bread crumb
• olive oil
• egg
• garlic salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat and allow to cool for 10 minutes.
2. 2 Transfer the beef mixture to a bowl. Add the Parmesan, parsley, bread crumbs, olive oil, egg, garlic salt, and pepper and mix well. Run the filling through a grinder until smooth (or puree in a food processor until smooth).
3. 3 The filling can be kept in the refrigerator for up to four days or in the freezer for up to three months.

By Sherrie Durkee

Ingredients

• ✓ spinach
• butter
• mushroom
• shallot
• salt
• arborio rice
• chardonnay wine
• chicken broth
• parmesan cheese

Instructions

1. 1 Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
2. 2 Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
3. 3 Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
4. 4 Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ spinach
• olive oil
• garlic
• chicken breast
• salt
• beefsteak tomato
• buffalo mozzarella
• black pepper
• balsamic vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 3 tablespoons olive oil in a large skillet over medium heat. Add garlic; cook until slightly softened, about 2 minutes, stirring often. Add spinach; toss with oil and garlic. Cover, remove from heat, and set aside until spinach wilted.
3. 3 Heat remaining 3 tablespoons olive oil in an oven-safe skillet. Add chicken breasts; cook until browned, about 4 minutes per side. Season with salt. Layer 1/4 each wilted spinach, tomato slices, and mozzarella slices on each breast. Season with black pepper and drizzle with balsamic vinegar.
4. 4 Bake in the preheated oven until cheese browned and chicken is no longer pink inside, about 15 minutes. An instant-read meat thermometer inserted into thickest parts of breasts should read at least 160 degrees F (70 degrees C).

By Steven George Pierce