Stuffed pasta shells

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 530.3
  • Total Fat: 20.5 g
  • Cholesterol: 85.7 mg
  • Sodium: 990.1 mg
  • Total Carbs: 53.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 34.6 g

View full nutritional breakdown of Stuffed pasta shells calories by ingredient
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Introduction

Stuffed shells are always a favorite at my house and this recipe--with some smart, lower fat substitutions--is really a low-guilt, delicious, creamy take on this Italian-style dish. With a good tomato-based sauce it's sure to be a winner. It also makes awesome leftovers. Stuffed shells are always a favorite at my house and this recipe--with some smart, lower fat substitutions--is really a low-guilt, delicious, creamy take on this Italian-style dish. With a good tomato-based sauce it's sure to be a winner. It also makes awesome leftovers.
Number of Servings: 7

Ingredients

    1 package jumbo shells
    1 (15 oz) tub ricotta, part skim
    4 cups mozzarella, part skim
    1/4 cup Parmesan cheese
    1 (10 oz) package spinach, frozen and chopped, thawed and drained
    1 large egg
    1 tsp oregano, dried
    1 tsp basil, dried
    1 (28 oz) jar of spaghetti sauce

Directions

Boil pasta as per box's directions. Drain and rinse in cold water to cool.

While pasta cooks, combine cheese, spinach, egg, and spices in a medium-sized bowl and mix well, breaking up the spinach as best you can.

Preheat oven to 350 F. In a large baking dish, add about one cup of spaghetti sauce and spread it along the bottom. Take each shell and fill with some of the spinach/cheese filling. Place on sauce-covered baking dish. Repeat until you run out of either shells or filling. Pour remaining sauce over shells.

Cover dish with tin foil. Bake for about 30 minutes or until cheese filling is melted through.

Serving Size: About 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user WITHERSHINSGIRL.

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