Stuffed Jumbo Shells with Spinach & Goat Cheese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 513.9
- Total Fat: 28.6 g
- Cholesterol: 154.5 mg
- Sodium: 518.1 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 2.6 g
- Protein: 30.1 g
View full nutritional breakdown of Stuffed Jumbo Shells with Spinach & Goat Cheese calories by ingredient
Number of Servings: 4
Ingredients
-
8oz Creamy Goat Cheese
8oz Hard Mild Chedder Goat Cheese
4 Toms
4 cloves Garlic
Carrot
2 tbsp goat milk
1 cup Baby Spinach
8 Jumbo Pasta shells
1/2 cup dry white wine
1 tablespoon driedx basil
italian spices
Directions
Filling:Grate the hard goat cheese into a bowl, add the creamy goat cheese, egg, chopped spinach,1 crushed garlic clove, 1/4 cup finely choppped onion and season with italian spices to taste. Mix Well and set aside
Pasta:Cook the jumbo pasta shells per package. Run under cold water once cooked to make them easier to handle whiole filling.
Sauce: While waiting for the pasta to cook. Put a little olive oil into a frying pan, set on medium and add remaining onion (sliced thinly). Cook onion until it turns golden. Once onions are golden, add chopped tomatoes, grated carrot, 3 finley sliced garlic cloves, 1 tablespoon of dried basil and 1/2 cup of dry white wine. Allow to cook on medium 15 mins, or until sauce has thickened.
Place a heaped tablespoon of goat cheese mixture into each shell. Arrange shells in a 9" pie dish that has been spray with cooking oil(Pam canola spray). Pour Sauce over shells.
Cover with tin foil, and bake 350F for 30 mins.
2 shells per serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAYPET.
Pasta:Cook the jumbo pasta shells per package. Run under cold water once cooked to make them easier to handle whiole filling.
Sauce: While waiting for the pasta to cook. Put a little olive oil into a frying pan, set on medium and add remaining onion (sliced thinly). Cook onion until it turns golden. Once onions are golden, add chopped tomatoes, grated carrot, 3 finley sliced garlic cloves, 1 tablespoon of dried basil and 1/2 cup of dry white wine. Allow to cook on medium 15 mins, or until sauce has thickened.
Place a heaped tablespoon of goat cheese mixture into each shell. Arrange shells in a 9" pie dish that has been spray with cooking oil(Pam canola spray). Pour Sauce over shells.
Cover with tin foil, and bake 350F for 30 mins.
2 shells per serving.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user TAYPET.