Spinach Stuffed Shells
Cheesy, juicy, tasty and delicious. We used all ricotta cheese, put most of the mozzarella cheese into the filling ingredients, which we really enjoyed.
Yield
6 servingsPrep
20 minCook
35 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta shells
large |
*
|
| 1 | each |
onions
small, chopped |
|
| 10 | ounces |
spinach
frozen, thawed, and excess water squeezed |
|
| 1 | tablespoon |
chicken broth
instant |
|
| ½ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| 1 ½ | cups |
ricotta cheese
low-fat |
|
| 1 | cup |
cottage cheese (low-fat 1%)
|
|
| 2 | large |
eggs
|
|
| 48 | ounces |
spaghetti sauce
|
|
| 8 | ounces |
mozzarella cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta shells
large |
*
|
| 1 | each |
onions
small, chopped |
|
| 289 | ml/g |
spinach
frozen, thawed, and excess water squeezed |
|
| 15 | ml |
chicken broth
instant |
|
| 2.5 | ml |
garlic powder
|
|
| 0.6 | ml |
thyme
dried |
*
|
| 355 | ml |
ricotta cheese
low-fat |
|
| 237 | ml |
cottage cheese (low-fat 1%)
|
|
| 2 | large |
eggs
|
|
| 1387.2 | ml/g |
spaghetti sauce
|
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
Directions
Preheat oven to 350℉ (180℃).
Cook spinach as directed on package; drain well.
Cook shells as directed; drain, cool.
In a large bowl, mix chopped onion, chicken bullion, garlic powder, spinach.
Using your hands and a large spoon, stuff shells with the mixture, and lay in rows in a 5.
Spread spaghetti sauce over the shells in the pan.
Sprinkle shredded mozzarella on top.
Bake at 350℉ (180℃) for 35 to 45 minutes, until warm in the center, and mozzarella cheese has melted.
Let cool for a few minutes and serve warm.
