Spinach and Ricotta-Stuffed Shells
Serves 4|
Hands-On Time:
20m
|
Total Time:
40m
Ingredients
- 20 jumbo pasta shells (about half a 12-ounce box)
- 1 24-ounce jar marinara sauce
- 2 15-ounce containers ricotta
- 2 cups baby spinach, chopped
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- 1/2 cup grated mozzarella (4 ounces)
- green salad (optional)
Directions
- Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions. Drain and run under cold water to cool.
- Spread the marinara sauce in the bottom of a large broilerproof baking dish.
- In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce.
- Sprinkle the shells with the mozzarella and bake until heated through, 10 to 12 minutes.
- Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.
Nutritional Information
- Per Serving
- Calories 794
- Fat 47g
- Sat Fat 24g
- Cholesterol 141mg
- Sodium 1,390mg
- Protein 44g
- Carbohydrate 49g
- Sugar 9g
- Fiber 5g
- Iron 3mg
- Calcium 798mg
What does this mean? See Nutrition 101.
Quick Tip
For extra nutritional punch, chop up some cooked green beans, broccoli, or asparagus and fold it into the ricotta mixture
along with the spinach.
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