Stuffed Pasta Shells
This scrumptious dish has pasta shells stuffed with spinach and ricotta and mozzarella cheese.
Yield
6 servingsPrep
10 minCook
40 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
mozzarella cheese
shredded, 4 cups |
|
| 15 | ounces |
ricotta cheese
|
|
| 10 | ounces |
spinach
frozen, thawed and excess water squeezed out |
|
|
salt and black pepper
to taste |
*
|
||
| ¼ | teaspoon |
nutmeg
ground |
|
| 12 | ounces |
pasta shells
jumbo, cooked, drained |
|
| 28 | ounces |
spaghetti sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
mozzarella cheese
shredded, 4 cups |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 289 | ml/g |
spinach
frozen, thawed and excess water squeezed out |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.3 | ml |
nutmeg
ground |
|
| 346.8 | ml/g |
pasta shells
jumbo, cooked, drained |
|
| 809.2 | ml/g |
spaghetti sauce
|
|
Directions
Preheat oven to 375℉ (190℃).
Combine cheeses, spinach, nutmeg, salt and black pepper to taste; stuff into shells.
Arrange in a greased 13x9x2 inch baking dish . Pour spaghetti sauce over the shells.
Cover and bake for about 40 minutes or until bubbling and heated through.
Let cool for a few minutes, and serve warm.
