Spinach Three Cheese Stuffed Pasta Shells

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3.5 by 12 people

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  • Makes: 4 servings
  • Serving Size: 3 shells
  • Prep: 30 mins
  • Freeze: Up to 1 month
  • Stand: 30 mins

Spinach Three Cheese Stuffed Pasta Shells

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 mozzarella cheese, ricotta cheese, and Parmesan cheese. Spoon 2 rounded tablespoons of the filling into each jumbo shell. Place shells in a 2-quart square baking dish. Pour pasta sauce over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
  3. Cover with plastic wrap, then with foil. Freeze for up to 1 month. To serve, let stand at room temperature for 30 minutes.
  4. Preheat oven to 350 degrees F. Remove plastic wrap; cover with foil. Bake for 1 1/2 hours. Remove foil. Bake 15 minutes more or until heated through (165 degrees F).

From the Test Kitchen

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quick meatless

time

3

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Nutrition Facts (Spinach Three Cheese Stuffed Pasta Shells)

  • Per serving:
  • 508 kcal ,
  • 24 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 168 mg chol. ,
  • 1347 mg sodium ,
  • 39 g carb. ,
  • 6 g fiber ,
  • 12 g sugar ,
  • 34 g pro.
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