For the lovers of cheese
1) Cook pasta in boiling water for 3 minutes. Drain, cool slightly.
2) Preheat oven to moderate. Boil, steam or microwave spinach until just wilted; drain. Squeeze excess moisture from spinach; chop spinach finely.
3) Combine ricotta and cottage cheese with spinach in medium bowl.
4) Spoon the spinach mixture into pasta shells.
5) Combine sauce and stock in shallow 2-litre (8 cup) oven proof dish.
6) Arrange pasta shells in the sauce mixture, sprinkle with parmesan.
7) Bake, covered, in moderate oven about 1 hour or until pasta is tender.
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Serving Size: 1 Serving (539g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 540 | ||
Calories from Fat: 110 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 32.2mg | 10 % | |
Sodium 1265.2mg | 44 % | |
Potassium 1165.8mg | 31 % | |
Total Carbohydrate 74.6g | 22 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 66.9g | ||
Protein 36.9g | 53 % | |
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: 540
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