Jen's Mambo Italiano

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 257.5
  • Total Fat: 10.2 g
  • Cholesterol: 48.9 mg
  • Sodium: 1,460.0 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 18.8 g

View full nutritional breakdown of Jen's Mambo Italiano calories by ingredient
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Number of Servings: 8


    3/4 package pasta shells, cooked and drained
    1 container part skim ricotta
    8 oz. shredded mozzarella
    2 TBS grated parmesan
    2 TBS shredded or shaved parmesan
    1 clove garlic, sliced
    1 1/2 small onions, chopped rough
    1 cup chopped mushrooms
    1 package frozen spinach, thawed, squeezed dry
    1 large can diced tomatoes
    1 can tomato paste
    2 tsp dried basil
    2 tsp dried parsley
    1 tsp dried oregano
    1 TBS kosher salt
    1 pinch cayenne pepper


1. Cook pasta. Preheat the oven to 375.
2. While pasta is cooking, prep veggies.
3. When pasta is cooked toss it with ricotta, 2/3 of the mozzarella and the 2 TBS GRATED parmesan.
4. Saute the veggies in cooking spray - start with the garlic and onions over medium heat. When they soften add the mushrooms for a couple of minutes. Turn the heat up to medium high and add in the spinach, tomatoes, tomato paste and spices. Cook for 5 - 10 minutes until most of the liquid is cooked out.
5. Spray a 9X13 baking pan with olive oil cooking spray. Spread the veggie mixture on the bottom. Spread the pasta mixture on top and cover with foil.
6. Bake at 375 for 20 minutes.
7. Remove from the oven, remove foil, and sprinkle the rest of the mozzarella and the 2 TBS SHREDDED or SHAVED parmesan over the top. Return to the oven and bake 10 minutes more.
8. Let stand 5 minutes before eating.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user JENSHAINES.

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