Try this Spinach- And Cheese- Stuffed Pasta Shells recipe, or contribute your own.
Suggest a better descriptionSqueeze spinach dry. Transfer spinach to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil and garlic to bowl. Season mixture with salt and pepper; blend. Preheat oven to 350F. Spoon 1/2 cup marinara sauce evenly over bottom of 9x13x2-inch baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup Parmesan. Cover loosely with foil and bake until heated through, about 30 minutes. Serve, passing additional Parmesan separately. Serves 6. Bon Appetit March 1991
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Serving Size: 1 Serving (1295g) | ||
Recipe Makes: 1 | ||
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Calories: 3214 | ||
Calories from Fat: 730 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.2g | 108 % | |
Saturated Fat 40.8g | 204 % | |
Monounsaturated Fat 21.4g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 762.6mg | 235 % | |
Sodium 2420.9mg | 83 % | |
Potassium 2235.7mg | 59 % | |
Total Carbohydrate 442g | 130 % | |
Dietary Fiber 4.9g | 20 % | |
Sugars, other 437.1g | ||
Protein 173.6g | 248 % | |
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: 3214
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