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Baked Spinach and Ricotta Stuffed Pasta Shells
JO'S KITCHEN LARDER22Ingredients
45Minutes
490Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 2 celery sticks (roughly chopped)
- 1 small carrots (large or 2, peeled or scrubbed and roughly chopped)
- 1 red onions (large or 2 small, peeled and roughly chopped)
- 1 broccoli (stalk, optional, roughly chopped)
- 400 grams plum tomatoes (2 tins, chopped or)
- 1 sprig basil leaves (and stalks)
- 2 garlic cloves (plump, peeled and left whole)
- 1/2 tsp. sugar (or to taste)
- salt
- pepper (to taste)
- 250 grams pasta (conchiglioni,vlarge/jumbo pasta shells, approx 32 shells, see notes)
- 500 grams fresh spinach (or baby spinach, alternatively approx 300g frozen spinach)
- 250 grams ricotta cheese (2 tubs)
- 60 grams Parmesan cheese
- nutmeg (grating of, to taste)
- salt
- pepper (to taste)
- 125 grams mozzarella (1 pack)
- Parmesan cheese (More, to grate on top before baking.)
- fresh basil
- Parmesan cheese (to serve)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium800mg33% |
| Potassium1280mg37% |
| Protein27g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber9g36% |
| Sugars8g |
| Vitamin A220% |
| Vitamin C210% |
| Calcium60% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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