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Spinach & Ricotta Stuffed Shells
MILES-MEREDITHTHOMPSON9Ingredients
65Minutes
780Calories
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Description
Ingredients
US|METRIC
4 SERVINGS
- 24 jumbo pasta shells
- 15 oz. ricotta
- 2 cups shredded mozzarella
- 10 oz. frozen chopped spinach (thawed and squeezed dry)
- 10 leaves fresh basil (chopped)
- 1 large egg (lightly beaten)
- salt
- 1 pinch ground nutmeg
- 26 oz. spaghetti sauce
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Directions
- Preheat oven to 375ºF. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, spinach, basil, egg, salt, pepper, nutmeg.
- Spread 3/4 cup spaghetti sauce over bottom of a 9×13 baking dish. Stuff shells with cheese mixture and place in dish. Spoon remaining sauce over shells and sprinkle with shredded mozzarella.
- Cover baking dish with foil and bake for 35 minutes. Remove foil and bake about 10 minutes longer, until bubbly and cheese begins to brown.
NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat320 |
% DAILY VALUE |
Total Fat35g54% |
Saturated Fat18g90% |
Trans Fat |
Cholesterol155mg52% |
Sodium1460mg61% |
Potassium1170mg33% |
Protein40g |
Calories from Fat320 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber10g40% |
Sugars20g |
Vitamin A210% |
Vitamin C15% |
Calcium70% |
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.
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