Spinach-Stuffed Pasta Shells

Only six ingredients make up this family favorite, hearty vegetarian dinner.

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19 users rated this recipe an average rating of 4.5
Makes:
4 servings
Serving Size:
3 shells
Prep:
25 mins
Bake:
40 mins 350°F
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Spinach-Stuffed Pasta Shells

Ingredients
12
dried jumbo shell macaroni
1
10 ounce package frozen chopped spinach, thawed
2
eggs
1
8 ounce package shredded Italian cheese blend (2 cups)
1
cup ricotta cheese
1
26 ounce jar pasta sauce

Directions

  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.
  2. For filling, in a medium bowl beat eggs. Stir in spinach, 1-1/2 cups of the Italian cheese blend, and the ricotta cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in 2-quart square baking dish. Pour pasta sauce over shells.
  3. Cover and bake in a 350 degree F oven about 40 minutes or until heated through. Sprinkle with remaining 1/2 cup Italian cheese blend before serving.
  4. Makes 4 servings

From the Test Kitchen

Cover casserole with plastic wrap, then foil. Chill for up to 24 hours. To serve, remove plastic wrap; cover with foil. Bake chilled shells in a 375 degree F oven for 50 to 55 minutes or until heated through.

Nutrition Facts

(Spinach-Stuffed Pasta Shells)
    Per serving:
  • 592 kcal cal.,
  • 31 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 117 mg chol.,
  • 2049 mg sodium,
  • 52 g carb.,
  • 12 g fiber,
  • 2 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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