Baked Spinach and Ricotta Stuffed Pasta Shells


This pasta dish will soon become a family favorite. In a hurry? Use a cup of thawed frozen spinach instead of fresh; just be sure to squeeze it well to remove any excess water. Serve with garlic bread and a fresh salad for a complete meal.

What you will need

16 jumbo pasta shells

2 teaspoons extra-virgin olive oil

8 ounces baby spinach

2 cloves garlic, finely chopped

1 cup part-skim ricotta cheese

8 ounces part-skim mozzarella, shredded

1 egg, lightly beaten

1 tablespoon chopped fresh basil

1 1/2 cup marinara sauce

2 tablespoons grated Parmigiano Reggiano

(Nutritional facts 315 calories, 4.64 g fat, 54.26 g carbohydrates, 12.98 g protein, 40 mg cholesterol, 106 mg sodium)


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