Spinach Ricotta Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
24 serving Ronzoni Jumbo Shells (1 shell) (by AMONTALV) 1.5 cup Spaghetti/Marinara Sauce (tomato sauce) 1.875 cup Ricotta Cheese, part skim milk 2 cup Spinach, fresh 1 tsp Garlic powder 32 tbsp Parmesan Cheese, shredded .5 tsp Salt .25 tsp Pepper, black 8 oz Cheese: Mozzerella, Fresh
Cook the pasta according to the package directions, al dente.
Drain and run under cold water to cool.
Spread the marinara sauce in the bottom of a large baking dish.
In a bowl, combine the ricotta, spinach, garlic powder, Parmesan, salt and pepper.
Spoon the mixture into the shells and place them on top of the sauce.
Drizzle some of the sauce over top.
Sprinkle the shells with the mozzarella.
Bake at 400 until heated through, 10 to 12 minutes.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLEENGINE85.
Drain and run under cold water to cool.
Spread the marinara sauce in the bottom of a large baking dish.
In a bowl, combine the ricotta, spinach, garlic powder, Parmesan, salt and pepper.
Spoon the mixture into the shells and place them on top of the sauce.
Drizzle some of the sauce over top.
Sprinkle the shells with the mozzarella.
Bake at 400 until heated through, 10 to 12 minutes.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user LITTLEENGINE85.
Nutritional Info Amount Per Serving
- Calories: 342.3
- Total Fat: 16.0 g
- Cholesterol: 47.3 mg
- Sodium: 780.8 mg
- Total Carbs: 26.1 g
- Dietary Fiber: 1.8 g
- Protein: 24.1 g
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