Spinach-Stuffed ShellsClick to See How-To Video!
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Spinach-Stuffed Shells

Prep: 20 minutes
Bake/Broil: 25 minutes • Serves: 4

16 jumbo pasta shells
1 tablespoon olive oil
1-1/2 cups packed fresh baby spinach
3 garlic cloves, minced
2 cups tomato and basil pasta sauce
1 large egg
1 cup part-skim ricotta cheese
1/2 cup shredded Parmesan cheese
1 teaspoon ground black pepper
Chopped fresh basil for garnish (optional)

1. Preheat oven to 375°; prepare pasta shells as label directs.

2. In large skillet, heat oil over medium-high heat. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Add garlic; cook 1 minute or until fragrant, stirring frequently.

3. In bottom of 13 x 9-inch baking dish, spread 3/4 cup sauce. In large bowl, whisk egg; stir in cheeses, pepper and spinach mixture. Stuff shells with cheese mixture; place filling side up in prepared dish. Spoon remaining sauce over shells; tightly cover with aluminum foil. Bake shells 20 minutes or until internal temperature of filling reaches 160°; remove foil. Turn broiler to high; broil 5 minutes or until top is golden brown. Serve garnished with basil, if desired.

Approximate nutritional values per serving (4 stuffed shells):
395 Calories, 18g Fat (8g Saturated), 73mg Cholesterol,
586mg Sodium, 39g Carbohydrates, 5g Fiber, 19g Protein