Tuesday, February 9, 2010

Spinach-and-Ricotta Stuffed Shells

Prep: 20 mins
Cook: 1 hour
Serves: 6

  • 24 jumbo pasta shells
  • 1 15 oz. container ricotta
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1 tsp. Italian seasoning
  • Pinch of ground nutmeg
  • 1 26-oz. jar spaghetti sauce
1.) Preheat oven to 375 degrees F. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan spinach, egg, salt, pepper, Italian seasoning and nutmeg.

2.) Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup of mozzarella.

3.) Cover baking dish with foil and bake for 35 minutes. Remove foil and bake abut 10 minutes longer, until bubbly and cheese begins to brown.

Per serving: 498 Cal., 26g Fat (13g Sat.), 88mg Chol., 7g Fiber, 28g Pro., 41 Carb., 1253mg Sod.

Recipe via All You Magazine

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