Spinach-Stuffed Pasta Shells

Only six ingredients make up this family favorite, hearty vegetarian dinner.



by 4  people


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Servings: 4
Serving size: 3  shells
Prep Time: 25 mins
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Ingredients
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    dried jumbo shell macaroni
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    1  10  ounce package 
    frozen chopped spinach, thawed
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    2   
    eggs
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    1  8  ounce package 
    shredded Italian cheese blend (2 cups)
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    1   cup 
    ricotta cheese
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    1  26 - 32  ounce jar 
    pasta sauce

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
Make Ahead Tip
  • 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: cal. (kcal) 592, Fat, total (g) 31, chol. (mg) 117, sat. fat (g) 14, carb. (g) 52, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 12, sugar (g) 2, pro. (g) 34, vit. A (IU) 10350, vit. C (mg) 34, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 77, Cobalamin (Vit. B12) (g) 1, sodium (mg) 2049, Potassium (mg) 112, calcium (mg) 576, iron (mg) 5, Vegetables () 2, Starch () 2, Other Carb () 2, Medium-Fat Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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