Stuffed Shells with Spinach and Cheese

Related recipes: Cheese, Corn-Free, Dairy Foods, Eggs, Herbs, High Fibre, Pasta, Potlucks, Side Dishes, Spinach, Vegetarian, Winter

An easy Italian dish that tastes like you spent all day in the kitchen. Use your favourite marinara sauce or a commercial spaghetti sauce (which may be higher in sodium).

Preparation facts

Servings: 8

Yield: 24 shells

Ingredients

5 cups (1 1/4L) marinara sauce, homemade or commercial

10 oz (285g) frozen chopped spinach (1 packet)

8 oz (230g) jumbo pasta shells (24 shells)

2 cups (455g) lowfat ricotta cheese

1 whole egg (or 2 egg whites)

12 oz (340g) mozzarella cheese, part skimmed milk, shredded

1/2 cup (60g) Asiago cheese, fresh, grated (or freshly grated Parmesan cheese)

1/3 tsp (1g) nutmeg

1 Tbs (6g) basil, dried

1/4 tsp (1g) pepper

2 Tbs (15g) Parmesan cheese, grated

Directions

If making marinara sauce, prepare and set aside.

Thaw frozen spinach in the microwave, drain well and set aside.

Preheat oven to 350°F (160°C/gas mark 3).

In a large pot with rapidly boiling water, cook jumbo shells until done and drain.

In a large bowl, mix ricotta cheese and egg together, add all of the mozzarella cheese, Asiago cheese, nutmeg, basil, pepper, and spinach.

Prepare a 9x13-inch (22x32cm) baking dish with vegetable oil spray. Put half of the marinara sauce in the baking dish covering the bottom of the pan. Stuff shells with cheese mixture and arrange in baking dish. Cover with remaining marinara sauce. Cover pan with foil and bake for 30 minutes. Remove foil and sprinkle with remaining Asiago cheese. Bake uncovered for another 10 minutes until bubbling hot.

Nutrition facts

Serving Size 1 serving

Calories 430

Calories from Fat 159 (37%)

% Daily Value*

27%Total Fat 18g

46%Saturated Fat 9.2g

Polyunsaturated Fat 1.6g

Monounsaturated Fat 5.3g

18%Cholesterol 53mg

47%Sodium 1135mg

24%Potassium 836mg

13%Total Carbohydrate 40g

16%Dietary Fiber 4g

Sugars 9g

Sugar Alcohols 0g

55%Protein 28g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.