Spinach Ricotta Stuffed Pasta Shells
Recipe: #267
September 30, 2011
Categories: Spinach, Italian, Mothers Day, Oven Bake, Vegetarian, more
"The shells may be stuffed and refrigerated for up to 24-48 hours before baking"
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (93.5 g)
- Calories 218.7
- Total Fat - 9.7 g
- Saturated Fat - 4.4 g
- Cholesterol - 40.3 mg
- Sodium - 274.7 mg
- Total Carbohydrate - 20.3 g
- Dietary Fiber - 2.6 g
- Sugars - 1.8 g
- Protein - 12 g
- Calcium - 171.6 mg
- Iron - 1 mg
- Vitamin C - 0.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Grease a 13 x 9-inch baking dish.
Step 3
Cook pasta shells according to package directions; drain in a colander then place in a bowl.
Step 4
Gently toss cooked shells with oil to prevent sticking; set aside.
Step 5
In a large bowl stir the ricotta cheese with 1-1/2 cups mozzarella cheese, Parmesan, spinach, egg, Italian seasoning, garlic powder, nutmeg, seasoned salt, black pepper and if using the cayenne pepper.
Step 6
Spread about 1 cup spaghetti sauce over bottom of baking dish.
Step 7
Stuff shells with the spinach mixture and place in dish.
Step 8
Spoon remaining 2-1/2 cups sauce over shells and sprinkle with remaining 1-1/2 cups mozzarella.
Step 9
Cover baking dish with foil and bake for 35 minutes.
Step 10
Remove foil and bake about 10-15 minutes longer until bubbly and cheese begins to brown.
Tips
No special items needed.
0 Reviews
You'll Also Love
