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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 443.5
  • Total Fat: 15.9 g
  • Cholesterol: 33.1 mg
  • Sodium: 1,118.0 mg
  • Total Carbs: 60.0 g
  • Dietary Fiber: 11.5 g
  • Protein: 23.1 g

View full nutritional breakdown of Remodeled Rachael Ray Baked Shells Casserole calories by ingredient
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Remodeled Rachael Ray Baked Shells Casserole

Submitted by: PERKINSPATTI

Introduction

I thought this sounded good when Rachael made it, but I didn't have fennel...and I hate tomatoes so I went with jarred sauce I thought this sounded good when Rachael made it, but I didn't have fennel...and I hate tomatoes so I went with jarred sauce
Number of Servings: 8

Ingredients

    One 16 oz. box of whole wheat rotini
    2 cans/jars of your favorite spaghetti sauce...I used Hunts Herb and Garlic
    4-5 mushrooms, chopped
    1 medium onion, diced
    3 tbsp olive oil
    1 tub part skim ricotta cheese
    1 8 oz. package part-skim Mozzerella Cheese shredded
    3 cloves garlic, grated
    1 package frozen spinach, thawed and squeezed of all liquid
    salt and pepper to taste
    parmesan cheese for topping

Directions

Preheat oven to 375
-Cook pasta according to package directions, a little less because it will cook more in the oven
-Sautee onion and grated garlic in oil in a hot pan, salt and pepper onion while cooking.
-after about 4 minutes add mushrooms (do not reuse salt!)
-take out about a spoonful of the onions/garlic and add to different sauce pan...add sauce and heat
-to rest of onions/garlic add ricotta and spinach, separating spinach as you add it. Mix well and heat thru
-Drain pasta and add to ricoota mixture
-in 13x9 baking dish or casserole put thin layer of sauce on bottom
-add pasta mixture
-top wth remaining sauce
-top THAT with mozzerella cheese
Bake 10-15 minutes until awesome smelling and cheese melted and bubbly
serve with parmesan cheese for topping


Number of Servings: 8

Recipe submitted by SparkPeople user PERKINSPATTI.






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