Stuffed pasta shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 package jumbo shells1 (15 oz) tub ricotta, part skim4 cups mozzarella, part skim1/4 cup Parmesan cheese1 (10 oz) package spinach, frozen and chopped, thawed and drained1 large egg1 tsp oregano, dried1 tsp basil, dried1 (28 oz) jar of spaghetti sauce
Boil pasta as per box's directions. Drain and rinse in cold water to cool.
While pasta cooks, combine cheese, spinach, egg, and spices in a medium-sized bowl and mix well, breaking up the spinach as best you can.
Preheat oven to 350 F. In a large baking dish, add about one cup of spaghetti sauce and spread it along the bottom. Take each shell and fill with some of the spinach/cheese filling. Place on sauce-covered baking dish. Repeat until you run out of either shells or filling. Pour remaining sauce over shells.
Cover dish with tin foil. Bake for about 30 minutes or until cheese filling is melted through.
Serving Size: About 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user WITHERSHINSGIRL.
While pasta cooks, combine cheese, spinach, egg, and spices in a medium-sized bowl and mix well, breaking up the spinach as best you can.
Preheat oven to 350 F. In a large baking dish, add about one cup of spaghetti sauce and spread it along the bottom. Take each shell and fill with some of the spinach/cheese filling. Place on sauce-covered baking dish. Repeat until you run out of either shells or filling. Pour remaining sauce over shells.
Cover dish with tin foil. Bake for about 30 minutes or until cheese filling is melted through.
Serving Size: About 7 servings
Number of Servings: 7
Recipe submitted by SparkPeople user WITHERSHINSGIRL.
Nutritional Info Amount Per Serving
- Calories: 530.3
- Total Fat: 20.5 g
- Cholesterol: 85.7 mg
- Sodium: 990.1 mg
- Total Carbs: 53.1 g
- Dietary Fiber: 5.0 g
- Protein: 34.6 g
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