Try this Spinach-Stuffed Pasta Shells recipe, or contribute your own.
Suggest a better descriptionCook pasta according to directions. Drain immediately. Rinse in cold water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F.. oven for about 25 minutes or till heated through. To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F. oven for about one hour or till heated through. Recipes from Better Homes and Gardens Great Cooking for Two Posted to EAT-L Digest by Al & Diane Johnson
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Serving Size: 1 Serving (986g) | ||
Recipe Makes: 1 | ||
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Calories: 1798 | ||
Calories from Fat: 1122 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 124.7g | 166 % | |
Saturated Fat 62.9g | 315 % | |
Monounsaturated Fat 40.5g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 2382.5mg | 733 % | |
Sodium 2411.2mg | 83 % | |
Potassium 1183.5mg | 31 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 21.1g | ||
Protein 146.6g | 209 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1798
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