Try this Stuffed Pasta Shells with Spinach and Ricotta recipe, or contribute your own.
Suggest a better descriptionPreheat 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
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Serving Size: 1 Serving (215g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 311 | ||
Calories from Fat: 116 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.9g | 17 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 64.5mg | 20 % | |
Sodium 547.6mg | 19 % | |
Potassium 759.9mg | 20 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 29.3g | ||
Protein 17.6g | 25 % | |
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: 311
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