Spinach + Cheese Stuffed Pasta Shells
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 12 dried jumbo shell macaroni
  • 1 cup shredded carrots (about 2 large carrots)
  • 1 cup shredded zucchini (about 1 medium)
  • ½ cup finely chopped onion
  • 1 Tbsp. olive oil
  • 1 10- oz. pkg. frozen spinach, thawed and well-drained
  • ¾ cup ricotta cheese, part skim
  • 1 cup shredded Italian-blend cheese ( or ½ cup Parmesan and ½ cup mozzarella)
  • ¼ tsp salt
  • 2 cups marinara sauce (or your favorite pasta sauce)
  • chopped fresh parsley for garnish (optional)
Instructions
  1. Preheat oven to 350 F
  2. In a large saucepan, bring water to boil and cook pasta to al dente according to package directions (approx. 8-9 min.) ;drain. Rinse pasta in cold water;drain again.
  3. While pasta is cooking, in a large skillet over medium-high heat, add olive oil ; cook carrots, zucchini and onions until tender(approx 3-5 min.). Stir in spinach and cook an additional 1 minute , stirring frequently. Transfer spinach mixture to a large bowl.
  4. Add ricotta cheese, ½ of the shredded cheese and salt to spinach mixture.
  5. Pour 1 cup marinara sauce in the bottom of an ungreased 8x8 baking dish. Spoon spinach/ricotta mixture into each shell (approx. 2 rounded tablespoons per shell). Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top of shells.. Cover with aluminum foil.
  6. Bake until bubbly (approx. 20 min) Add remaining cheese, recover with foil and cook until melted (approx. 10 min). Serve and garnish with chopped parsley, if desired.
Nutrition Information
Serving size: 3 stuffed shells (1/4 of recipe) Calories: 399 Fat: 15.8 g Saturated fat: 6.7 g Carbohydrates: 46.4 g Sugar: 13.9 Sodium: 667 mg Fiber: 4.6 g Protein: 20.4 g Cholesterol: 34.3 mg
Recipe by Simple Healthy Kitchen at https://www.simplehealthykitchen.com/spinach-cheese-stuffed-pasta-shells/