- 3/4 (12-ounce) package jumbo pasta shells (about 32 shells)
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 1 (10-ounce) package trimmed fresh spinach, coarsely chopped
- 3/4 cup (3 ounces) grated fresh Romano cheese
- 1/3 cup chopped fresh or 2 tablespoons dried basil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 6 turkey-pepperoni slices (such as Hormel), chopped
- 1 (15-ounce) carton fat-free ricotta cheese
- 1 (15-ounce) carton whole-milk ricotta cheese
- 1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
- 1 (8-ounce) can no-salt-added tomato sauce
- Basil sprigs (optional)
- calories 400
- fat 12.4 g
- satfat 6.6 g
- protein 26.1 g
- carbohydrate 47.4 g
- cholesterol 49 mg
- iron 3.5 mg
- sodium 747 mg
- caloriesfromfat 28 %
- fiber 4.1 g
- calcium 423 mg
How to Make It
Preheat oven to 350°.
Cook pasta shells according to package directions, omitting salt and fat; drain. Rinse under cold water; drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring constantly, 5 minutes. Add spinach, and cook, stirring constantly, 3 minutes.
Combine spinach mixture, Romano cheese, and next 7 ingredients in a large bowl; stir well. Spoon about 1 heaping tablespoon spinach-cheese mixture into each cooked shell. Combine pasta sauce and tomato sauce; stir well. Spoon 1/2 cup sauce into a 13- x 9-inch baking dish. Arrange stuffed shells over sauce in baking dish; spoon remaining sauce over shells. Cover; bake at 350° for 35 minutes. Uncover; bake an additional 10 minutes. Let stand 5 minutes before serving. Garnish with basil, if desired.