Stuffed Shells

Yield: 8 servings (serving size: 4 stuffed shells)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 400
  • Fat: 12.4g
  • Saturated fat: 6.6g
  • Protein: 26.1g
  • Carbohydrate: 47.4g
  • Cholesterol: 49mg
  • Iron: 3.5mg
  • Sodium: 747mg
  • Calories from fat: 28%
  • Fiber: 4.1g
  • Calcium: 423mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. Cook pasta shells according to package directions, omitting salt and fat; drain. Rinse under cold water; drain and set aside.
  3. 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.
  4. 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.
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