Layered Shells Florentine
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INGREDIENTS
- 1 c Part-skim ricotta or lowfat
- 1 Egg; lightly beaten or egg
- 1 1/2 c Sugar
- Cut into 1/2 inch dice
- 2 tb Grated Parmesan cheese
- 6 md Apples, peeled, cored and
- 1/4 ts Ground mace
- 1 sm Lemon
- 1 1/4 c (10 oz. pkg.) frozen chopped
- 1 Jar; (27 1/2 oz.) Rag? Light
- 3/4 c (3 oz.) shredded part-skim
- 8 oz Shell macaroni; uncooked
INSTRUCTIONS
In large bowl, stir together spinach, ricotta cheese, egg, Parmesan cheese and 1/3 cup mozzarella cheese. Heat oven to 350 degrees. Cook pasta according to package directions; drain. Toss hot pasta with 2 1/2 cups pasta sauce. In 11 x 7-inch baking dish, spread one-half pasta mixture. Layer spinach mixture evenly over pasta; cover with remaining pasta. Spread remaining sauce over top; sprinkle with remaining mozzarella cheese. Bake 35 to 40 minutes or until hot and bubbly. 8 servings 1 cup each Nutrition Information per Serving: Calories: 260, Carbohydrate: 36 g., Fat: 6 g., Protein: 15 g., Cholesterol: 50 mg., Sodium: 520 mg. Posted to brand-name-recipes by Bobbye and Wally
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1241g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 3534 | ||
| Calories from Fat: 20 (1%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.2g | 3 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 0.6g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 5.5mg | 2 % | |
| Sodium 99.1mg | 3 % | |
| Potassium 184.4mg | 5 % | |
| Total Carbohydrate 911.8g | 268 % | |
| Dietary Fiber 5.2g | 21 % | |
| Sugars, other 906.7g | ||
| Protein 3.7g | 5 % | |
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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. |
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Calories per serving: 3534
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