Stuffed Jumbo Shells with Spinach & Goat Cheese

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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
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Number of Servings: 4


    8oz Creamy Goat Cheese
    8oz Hard Mild Chedder Goat Cheese
    4 Toms
    4 cloves Garlic
    2 tbsp goat milk
    1 cup Baby Spinach
    8 Jumbo Pasta shells
    1/2 cup dry white wine
    1 tablespoon driedx basil
    italian spices


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.

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