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Spinach-and-Ricotta Stuffed Shells

Photo: Ryan Benyi; Styling: Stephana Bottom
Prep time 20 mins
Cook time 1 hr
Yield Serves 6
Pasta shells are a fun option on pasta night, and a clever way to sneak in those good-for-you veggies in case you have an eagle-eyed eater. Stuff the shells with a cheese-spinach mixture, cover with spaghetti sauce and cheese, and bake until bubbly.

Ingredients

  • 24 jumbo pasta shells
  • 1 15-oz. container ricotta
  • 2 cups shredded mozzarella
  • 1/2 cup shredded Parmesan
  • 1 10-oz. package frozen chopped spinach, thawed and squeezed dry
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1 teaspoon Italian seasoning
  • Pinch of ground nutmeg
  • 1 26-oz. jar spaghetti sauce

Nutrition Information

  • calories 498
  • fat 26 g
  • satfat 13 g
  • protein 28 g
  • carbohydrate 41 g
  • fiber 7 g
  • cholesterol 88 mg
  • sodium 1253 mg

How to Make It

  1. Preheat oven to 375ºF. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

  2. Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

  3. Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.