Spinach Lasanga Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ricotta Cheese, part skim milk, 1.5 cup Cottage Cheese, 1% Milkfat, 1.5 cup Spinach, defrosted, 1 package (10 oz) Egg, 1 Extra LargeGarlic, 4 cloves minced Parmesan Cheese, grated, 3 tbsp Pepper, black, 1 tsp Salt, 1 tsp Pasta, cooked, 16 oz Mozzarella Cheese, part skim milk, 6 oz Classico, Pasta Sauce Garden Vegetable Primavera, 2.5 cup
Mix the ricotta, cottage cheese, spinach, egg, pepper, salt, garlic and parmesan cheese together in a bowl.
Bring a large pot of water to a boil. Cook the shells two minutes lees than instructions given on the package. Drain and cool shells. When shells are cool enough to handle take a 9X13 glass pan and pour 1 cup of pasta sauce over the bottom of the pan. Fill shells with spinach mixture. Place them open end up in the pan and when the pan is full pour remaining sauce over the top on the shells and then top with shredded mozerella. Cover the pan with foil.
Bake at 350 for 40 minutes. Then remove the foil and broil for about 5 minutes or until the cheese is a nice toasty brown.
Number of Servings: 10
Recipe submitted by SparkPeople user LILSTRANGEBREW.
Bring a large pot of water to a boil. Cook the shells two minutes lees than instructions given on the package. Drain and cool shells. When shells are cool enough to handle take a 9X13 glass pan and pour 1 cup of pasta sauce over the bottom of the pan. Fill shells with spinach mixture. Place them open end up in the pan and when the pan is full pour remaining sauce over the top on the shells and then top with shredded mozerella. Cover the pan with foil.
Bake at 350 for 40 minutes. Then remove the foil and broil for about 5 minutes or until the cheese is a nice toasty brown.
Number of Servings: 10
Recipe submitted by SparkPeople user LILSTRANGEBREW.
Nutritional Info Amount Per Serving
- Calories: 341.0
- Total Fat: 8.0 g
- Cholesterol: 63.5 mg
- Sodium: 853.3 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 1.8 g
- Protein: 18.0 g
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