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4 servings
suggest servings
| 4 | cups | mozzarella cheese | shredded |
| 15 | ounces | ricotta cheese | |
| 10 | ounces | spinach | frozen |
| 12 | ounces | pasta shells, jumbo | cooked, drained |
| 28 | ounces | spaghetti sauce |
Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9x2 inch baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350 degrees for 20 minutes or until heated through.
Super easy to make and best of all, they look amazing!! Easily impress guests with this one!
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| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 9.0g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 292mg | 12% |
| Total Carbohydrate 37.0g | 12% |
| Dietary Fiber 7.0g | 27% |
| Sugars 26.0g | |
| Protein 17.0g | 35% |
| Vitamin A | 48% | Vitamin C | 44% | |
| Calcium | 40% | Iron | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Cilantro is the leaf of the young coriander plant, Coriandrum sativum, an herb in the parsley family, similar to anise....
I made this potatoe soup last night. My husband and I loved it. I doubled the recipe for left overs. I used the eagle brand milk and instant mash potatoes instead of the milk and flour and added 1/2 teaspoon of salt and pepper to taste. Served with chopped green onions on top and slice chedder cheese. SUPERB! Absolutely wonderful.
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