spinach stuffed shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup marinara sauce (your favorite jar or can is fine, but I always look for sodium contents) 1 12-oz box of jumbo shells (pasta) 8 oz low-free cream cheese (1 pkg) 8 oz fat-free cottage cheese (if this is REALLY dry add a 1/8th cup of non fat milk) 2 eggs 3 c. low-fat part skim shredded mozzerella (about 16 oz by weight) 1/4 c. shredded asiago or parmesan (not grated)(about 1 oz by weight) 1- 10oz box fozen chopped spinach (thawed & well drained but not dry) 3 T granulated garlic 1 T dried oregano 1 T granulated onion 1/2 t. ground black pepper
Count the number of shells, and divide by 8 for the serving size.
1. Under- Cook Shells: immerse in rapidly boiling water (with a pinch of salt) for about 6 minutes, give them a Cold Water Rinse, Drain, Set Aside.
2. Combine all other ingredients except Sauce. Mix Well.
3. Prepare work space and wash hands. Use a teaspoon to stuff each shell with the cheese mixture. You'll have to use one hand to hold shells open and the other to stuff the mix in. The first few shells will probably have too much mix. You only need a full teaspoon in each. Put them Directly into your cooking pan(s). One 13x9x2 might hold them all.
4. Spoon the marinara over the shells. I used to pour it over them, but most of it gets left in the pan that way. Besides this is about the cheese, not the marinara.
5. Cover pan with foil. At this point, you can refridgerate it for 3 days or freeze it for 3 months.
6. Bake at (pre-heated)375degrees for 20 minutes- or until the cheese is bubbly.
*I put a small baking dish with a double layer in the fridge for two days. When I baked them they didn't get hot enough so I upped the temp to 425 for 20 minutes and that did it. so much better!
Number of Servings: 8
Recipe submitted by SparkPeople user TORIMAC79.
1. Under- Cook Shells: immerse in rapidly boiling water (with a pinch of salt) for about 6 minutes, give them a Cold Water Rinse, Drain, Set Aside.
2. Combine all other ingredients except Sauce. Mix Well.
3. Prepare work space and wash hands. Use a teaspoon to stuff each shell with the cheese mixture. You'll have to use one hand to hold shells open and the other to stuff the mix in. The first few shells will probably have too much mix. You only need a full teaspoon in each. Put them Directly into your cooking pan(s). One 13x9x2 might hold them all.
4. Spoon the marinara over the shells. I used to pour it over them, but most of it gets left in the pan that way. Besides this is about the cheese, not the marinara.
5. Cover pan with foil. At this point, you can refridgerate it for 3 days or freeze it for 3 months.
6. Bake at (pre-heated)375degrees for 20 minutes- or until the cheese is bubbly.
*I put a small baking dish with a double layer in the fridge for two days. When I baked them they didn't get hot enough so I upped the temp to 425 for 20 minutes and that did it. so much better!
Number of Servings: 8
Recipe submitted by SparkPeople user TORIMAC79.
Nutritional Info Amount Per Serving
- Calories: 335.6
- Total Fat: 16.4 g
- Cholesterol: 113.7 mg
- Sodium: 596.4 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.0 g
- Protein: 23.9 g