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Spinach Stuffed Shells

 
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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

servings

Prep

20

min

Cook

35

min

Ready

55

min

Trans-fat Free, High Fiber
 

Ingredients

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
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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 48045% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 488mg 20%
Total Carbohydrate 15g 15%
Dietary Fiber 8g 32%
Sugars g
Protein 49g
Vitamin A 48% Vitamin C 51%
Calcium 47% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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