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Spinach Stuffed Shells

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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 servings

Prep

20 min

Cook

35 min

Ready

55 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
8 ounces pasta shells
large
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1 each onions
small, chopped
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10 ounces spinach
frozen, thawed, and excess water squeezed
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1 tablespoon chicken broth
instant
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½ teaspoon garlic powder
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teaspoon thyme
dried
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1 ½ cups ricotta cheese
low-fat
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1 cup cottage cheese (low-fat 1%)
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2 large eggs
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48 ounces spaghetti sauce
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8 ounces mozzarella cheese
shredded
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta shells
large
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1 each onions
small, chopped
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289 ml/g spinach
frozen, thawed, and excess water squeezed
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15 ml chicken broth
instant
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2.5 ml garlic powder
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0.6 ml thyme
dried
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355 ml ricotta cheese
low-fat
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237 ml cottage cheese (low-fat 1%)
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2 large eggs
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1387.2 ml/g spaghetti sauce
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231.2 ml/g mozzarella cheese
shredded
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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 Arrow up button

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 48045% 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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