Spinach-and-Ricotta Stuffed Shells

Photo: Ryan Benyi; Styling: Stephana Bottom
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.

Yield:

Serves 6

Recipe Time

Prep: 20 Minutes
Cook: 1 Hours

Nutritional Information

Calories 498
Fat 26 g
Satfat 13 g
Protein 28 g
Carbohydrate 41 g
Fiber 7 g
Cholesterol 88 mg
Sodium 1253 mg

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

Preparation

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.

Note:

September 2009