Preheat oven to 375F. Wash and drain spinach. Remove thick stems. Place spinach in a pot with just the water clinging to the leaves. Cover and cook until spinach wilts. Drain in a sieve.
When cool, squeeze dry and chop medium-fine.
Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper. Stir in egg. Boil pasta shells until still slightly underdone, about 10 minutes. Drain and transfer to a bowl. Toss with oil. Spread spaghetti sauce in a baking dish just large enough to hold the pasta shells in one layer. Fill each shell with about 1-1/2 tablespoons of the spinach mixture, then arrange in dish filling side up. Sprinkle with cheese. Cover and bake 45 minutes.
Serves 4 or more. Courtesy Woodbridge Chardonnay
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 122 (38%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 6.8g||34 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 99.4mg||31 %|
|Sodium 569.9mg||20 %|
|Potassium 763.8mg||20 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 29.2g|
|Protein 18.5g||26 %|
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: 321
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