Simple, delicious, hearty, and reasonably healthy, this "abridged" version of ricotta and spinach stuffed shells will hit the spot!
1) Defrost spinach
2) Wring as much moisture out of the spinach as possible. I used a towel to start but as you compress it you should be able to use your bare hands.
3) Mince the garlic and chop the onions finely.
5) In a separate pot, bring water to boil for pasta.
6) Heat a bit of butter or oil in a large pot or stock pot, adding garlic, then onions. Saute until fragrant and onions start to become transluscent.
7) Add ricotta, nutmeg, and HALF of the parmesan, stirring to combine.
8) Add red sauce, stirring until combined evenly.
9) Chop up compressed, drained spinach, then stir into ricotta mixture.
10) Add lemon juice, stir.
11) Add pasta to separate pot of boiling water, and cook al dente. DO NOT overcook.
12) Preheat oven to low broil and move rack to top level.
13) Drain pasta and gradually fold it into sauce mixture, taking care not to break the shells.
14) Pour mixture into 9-13" baking pan, then sprinkle remaining parmesan and mozarella to taste.
15) Broil just until cheese is melted and begins to brown and bubble.
Measurements are not exact, this recipe is still being fine tuned. Recommend having a bit extra red sauce to work with.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 332 | ||
Calories from Fat: 96 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.7g | 14 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 77.7mg | 24 % | |
Sodium 408.5mg | 14 % | |
Potassium 374.1mg | 10 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 35.1g | ||
Protein 22.5g | 32 % | |
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: 332
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