Spinach and Ricotta-Stuffed Shells
Serves 4|
Hands-On Time:
|
Total Time:
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
.
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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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