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Spinach and Ricotta-Stuffed Shells

Randy Mayor; Leigh Ann Ross
Yield

6 servings (serving size: 4 stuffed shells and about 1/3 cup sauce)

These rich and cheesy spinach and ricotta-stuffed shells are the ultimate Italian comfort food. Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.

Ingredients

  • 2 cups Basic Marinara, divided
  • Cooking spray
  • 2 1/2 cups part-skim ricotta cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg yolk
  • 1 garlic clove, minced
  • 24 cooked jumbo pasta shells

Nutrition Information

  • calories 329
  • caloriesfromfat 27 %
  • fat 9.8 g
  • satfat 4.8 g
  • monofat 3 g
  • polyfat 1 g
  • protein 19.6 g
  • carbohydrate 39.4 g
  • fiber 4.2 g
  • cholesterol 67 mg
  • iron 2.8 mg
  • sodium 552 mg
  • calcium 377 mg

How to Make It

  1. Preheat oven to 350°.

  2. Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

  3. Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.