Wednesday, March 11, 2009

Spinach and Ricotta-Stuffed Shells

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.

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

Nutritional Information
Calories: 329 (27% from fat)
Fat: 9.8g (sat 4.8g,mono 3g,poly 1g)
Protein: 19.6g
Carbohydrate: 39.4g
Fiber: 4.2g
Cholesterol: 67mg
Iron: 2.8mg
Sodium: 552mg
Calcium: 377mg

source by:
recipes by: Bruce Weinstein, Cooking Light
Randy Mayor; Leigh Ann Ross


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