Spinach-Stuffed Pasta Shells
Recipe from
Better Homes and Gardens
Only six ingredients make up this family favorite, hearty vegetarian dinner.
Servings:
Makes 4 servings
Prep Time:
25 mins
Total Time:
1 hr 5 mins
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Ingredients
-
12dried jumbo shell macaronisee savings
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1 10-ounce packagefrozen chopped spinach, thawedsee savings
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2eggssee savings
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1 8-ounce packageshredded Italian cheese blend (2 cups)see savings
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1 cupricotta cheesesee savings
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1 26- to 32-ounce jarpasta saucesee savings
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Directions
1.
Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.
2.
For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.
3.
Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.
4.
Makes 4 servings
5.
Make-ahead directions: Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.
Nutrition information
Per serving: Calories 592, Total Fat 31 g, Saturated Fat 14 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 117 mg, Sodium 2049 mg, Carbohydrate 52 g, Total Sugar 2 g, Fiber 12 g, Protein 34 g. Daily Values: Vitamin A 0%, Vitamin C 57%, Calcium 57%, Iron 26%. Exchanges: Vegetable 1.5, Starch 1.5, Other Carbohydrate 1.5, Medium-Fat Meat 3.5, Fat 2.
Percent Daily Values are based on a 2,000 calorie diet
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