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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 275.4
  • Total Fat: 12.4 g
  • Cholesterol: 51.1 mg
  • Sodium: 678.4 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 2.9 g
  • Protein: 19.0 g

View full nutritional breakdown of spinach-and-ricotta stuffed shells (allyou.com) calories by ingredient
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spinach-and-ricotta stuffed shells (allyou.com)

Submitted by: ELAPOINTE

Introduction

i usually cut this recipe in half...and freeze half of the half for meals during the week! 3" shells are what i use, and it just makes a TON!
found in a magazine, allyou.com sept 25, 2009
i usually cut this recipe in half...and freeze half of the half for meals during the week! 3" shells are what i use, and it just makes a TON!
found in a magazine, allyou.com sept 25, 2009

Number of Servings: 12

Ingredients

    24 jumbo past shells - or 48 medium pasta shells
    1 15oz container of part-skim ricotta
    2 c shredded part-skim mozzarella
    1 10oz container of frozen spinach, thawed and squeezed dry
    1 large egg, lightly beaten
    s & p to taste
    1 tbsp italian seasoning
    pinch of ground nutmeg
    1 26oz jar of spaghetti sauce (i used barilla baking marinara)

Directions

preheat oven to 375. mist a 9x13-inch baking dish with cooking spray. cook pasta shells according to package; rain, allow to cool. in a large bowl (while pasta is cooling) stir together 1 c mozzarella. parmesan cheese, spinach, beaten egg, s &p, nutmeg, and italian seasoning.
spread 3/4 c spaghetti sauce on bottom of baking dish. use your fingers to stuff the shells with spinach & cheese mixture. once filled place in baking dish. spoon remaining sauce over shells and sprinkle remaining cheese on top.
cover with foil & bake for 35 minutes. remove foil and bake for 10 minutes uncovered. the cheese should be bubbly & brown.

Number of Servings: 12

Recipe submitted by SparkPeople user ELAPOINTE.






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