Stuffed Shells with Spinach and Cheese
Related recipes: Cheese,
Corn-Free, Dairy Foods, Eggs,
Herbs, High Fiber, Pasta,
Potlucks, Side Dishes, Spinach,
Vegetarian, Winter
An easy Italian dish that tastes like you spent all day in the
kitchen. Use your favorite marinara sauce or a commercial spaghetti sauce (which may be higher
in sodium).
Preparation facts
Servings: 8
Yield: 24 shells
Ingredients
5 cups (1 1/4L) marinara sauce, homemade or commercial
10 oz (285g) frozen chopped spinach (1 package)
8 oz (230g) jumbo pasta shells (24 shells)
2 cups (455g) lowfat ricotta cheese
1 whole egg (or 2 egg whites)
12 oz (340g) mozzarella cheese, part skim milk, shredded
1/2 cup (60g) Asiago cheese, fresh, grated (or freshly grated
Parmesan cheese)
1/3 tsp (1g) nutmeg
1 Tbs (6g) basil, dried
1/4 tsp (1g) pepper
2 Tbs (15g) Parmesan cheese, grated
Directions
If making marinara sauce, prepare and set aside.
Thaw frozen spinach in the microwave, drain well and set aside.
Preheat oven to 350°F (160°C).
In a large pot with rapidly boiling water, cook jumbo shells until done
and drain.
In a large bowl, mix ricotta cheese and egg together, add all of the
mozzarella cheese, Asiago cheese, nutmeg, basil, pepper, and spinach.
Prepare a 9x13-inch (22x32cm) baking dish with vegetable oil spray. Put
half of the marinara sauce in the baking dish covering the bottom of the pan. Stuff shells
with cheese mixture and arrange in baking dish. Cover with remaining marinara sauce. Cover pan
with foil and bake for 30 minutes. Remove foil and sprinkle with remaining Asiago cheese. Bake
uncovered for another 10 minutes until bubbling hot.
Nutrition facts
Serving Size 1 serving
Calories 430
Calories from Fat 159 (37%)
% Daily Value*
27%Total Fat 18g
46%Saturated
Fat 9.2g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 5.3g
18%Cholesterol 53mg
47%Sodium 1135mg
24%Potassium 836mg
13%Total
Carbohydrate 40g
16%Dietary
Fiber 4g
Sugars 9g
Sugar Alcohols 0g
55%Protein 28g