Spinach and Ricotta Stuffed Shells
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 428.4
- Total Fat: 17.1 g
- Cholesterol: 57.0 mg
- Sodium: 548.2 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 6.2 g
- Protein: 22.8 g
IntroductionThis is one of my all time favorite meals! This is one of my all time favorite meals!
20 Barilla Jumbo Shells
1 1/4 c Lowfat Ricotta Cheese
1c Italian cheese blend or fresh mozzerella
.5c Parmesan Cheese (preferably parmigiano reggiano)
1 Large Egg
1 28oz can Crushed Tomato
2tbs Extra Virgin Olive Oil
1 tsp sugar
2tbs Italian seasoning mix or fresh basil, oregano, and parsley
salt to taste (I use quite a lot for the sauce)
I am hoping one day I can make this recipe with whole wheat pasta shell, but so far have not found any. If you want to avoid the white pasta, you can try whole wheat lasagna and roll the stuffing up in the strips instead of shells.
Mix together ricotta and egg, then add mozzarella and spinach.
Stuff each shell evenly with cheese and spinach mixture
Place shells in a foil lined baking dish
In heavy saucepan, combine garlic and olive oil over medium heat. Stir constantly for 1 minute or just until garlic starts to turn light brown and fragrant,
Add crushed tomatoes, sugar, and spices to olive oil and garlic. Stirring occasionally heat to a light boil.
Spoon sauce evenly over stuffed shells.
Bake for 30 min at 400 degrees.
Shred Parmesiano Reggiano over sauce.
Serving Size: Makes 5-four shell servings