Sunday, September 11, 2011

Spinach & Cheese Stuffed Shells

Yields 6 servings.
438 calories per serving.
Recipe from


24 jumbo pasta shells
1.5 tsp extra virgin olive oil
2 onions, finely chopped
2 lbs fresh spinach
2 c part-skim ricotta cheese
2/3 c plain, dry breadcrumbs
1/2 c parmesan cheese
salt & pepper to taste
1 lg egg white
3 c marinara sauce

Preheat oven to 375.
Cook shells according to package, al dente.
Set aside.

Heat oil in a large skillet over medium-high heat.
Add onions & cook, stirring occasionally, for 3 minutes.
Add spinach & cook until wilted.
Set aside.

Combine ricotta, bread crumbs, & 1/4 c parmesan in a bowl & mix well.
Add spinach mix & season with salt & pepper.
Stir in egg white.

Stuff each of the shells with ricotta mixture.
Spread 1 c marinara in the bottom of a 9x13 baking dish.
Arrange shells in dish in a single layer.
Top with the remaining 2 c of marinara.
Sprinkle with the remaining parmesan.

Bake for 30 minutes.

[Forgive the yellowness of this photo; the lighting sucked]

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