This is a great recipe. Anyone on weight watchers it is 8 points for 4 shells. I sauteed the minced garlic before putting it into the spinach/cheese mixture. The first time I made it I didn't like the raw garlic taste.
Spinach and Ricotta-Stuffed Shells
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.
More From Cooking Light
- Calories: 329
- Calories from fat: 27%
- Fat: 9.8g
- Saturated fat: 4.8g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 1g
- Protein: 19.6g
- Carbohydrate: 39.4g
- Fiber: 4.2g
- Cholesterol: 67mg
- Iron: 2.8mg
- Sodium: 552mg
- Calcium: 377mg
- 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
- Preheat oven to 350°.
- Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.
- 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.
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