• 15 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook pasta according to package directions; drain. Rinse with cold water; drain again. Meanwhile, drain thawed spinach well, pressing out excess liquid.

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  • 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.

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  • Cover with plastic wrap, then with foil. Freeze for up to 1 month. To serve, let stand at room temperature for 30 minutes.

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  • Preheat oven to 350°F. Remove plastic wrap; cover with foil. Bake for 1 1/2 hours. Remove foil. Bake 15 minutes more or until heated through (165°F).

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quick meatless

time

3

Nutrition Facts

508 calories; 24 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 168 mg cholesterol; 1347 mg sodium. 985 mg potassium; 39 g carbohydrates; 6 g fiber; 12 g sugar; 34 g protein; 0 g trans fatty acid; 10233 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 151 mcg folate; 1 mcg vitamin b12; 789 mg calcium; 4 mg iron;

Reviews

15 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1