Stuffed Pasta Shells With Spinach And Ricotta Recipe
Servings: 6
Ingredients
- 1 lb Fresh spinach
- 1/3 lb Whole lowfat milk mozzarella cheese, grated
- 1/3 lb Whole lowfat milk ricotta cheese
- 1/4 c. Chopped sundried tomatoes
- 2 x Cloves garlic, chopped
- 1 Tbsp. Minced fresh basil Or possibly 1 tsp. dry basil
- Â Â Salt and pepper
- 1 x Egg, lightly beaten
- 20 lrg Pasta shells Or possibly 1/2 lb. pasta
- 2 tsp Extra virgin olive oil
- 1 c. Spaghetti sauce, homemade Or possibly storebought
- 1/2 c. Grated Parmesan cheese
Directions
- Preheat oven to 375F. Wash and drain spinach. Remove thick stems. Place spinach in a pot with just the water clinging to the leaves. Cover and cook till spinach wilts. Drain in a sieve. When cold, squeeze dry and chop medium-fine.
- Mix spinach, cheeses, sun-dry tomatoes, garlic, basil, salt and pepper.
- Stir in egg.
- Boil pasta shells till still slightly underdone, about 10 min. Drain and transfer to a bowl. Toss with oil.
- Spread spaghetti sauce in a baking dish just large sufficient to hold the pasta shells in one layer. Fill each shell with about 1-1/2 Tbsp. of the spinach mix, then arrange in dish filling side up. Sprinkle with cheese. Cover and bake 45 min.
- Serves 4 or possibly more
- Notes: Perfect with Woodbridge Chardonnay
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 6 servings | |
| Calories 230 | |
| Calories from Fat 131 | 57% |
| Total Fat 14.88g | 19% |
| Saturated Fat 7.61g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 535mg | 22% |
| Potassium 509mg | 15% |
| Total Carbs 9.85g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.47g | 3% |
| Protein 14.93g | 24% |
