Spinach and Ricotta Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
20 Barilla Jumbo Shells1 1/4 c Lowfat Ricotta Cheese1c Italian cheese blend or fresh mozzerella.5c Parmesan Cheese (preferably parmigiano reggiano) 1 Large Egg1 28oz can Crushed Tomato2tbs Extra Virgin Olive Oil1 tsp sugar2tbs Italian seasoning mix or fresh basil, oregano, and parsleysalt to taste (I use quite a lot for the sauce)
Make shells according to package instructions
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
Sauce:
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
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
Sauce:
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
Nutritional Info 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
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