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12Ingredients
50Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
- 1/2 Tbsp. olive oil
- 2 tsp. fresh garlic (minced)
- 4 cups fresh spinach leaves (packed, roughly-chopped)
- 12 oz. ricotta cheese (skim-milk)
- 1 cup mozzarella cheese (shredded skim-milk)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 large egg
- 1 Tbsp. fresh basil (finely chopped)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup marinara sauce
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Directions
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories490Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol130mg43% |
Sodium1150mg48% |
Potassium460mg13% |
Protein28g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate38g13% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A70% |
Vitamin C15% |
Calcium50% |
Iron15% |
* 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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Reviews(51)
Heather P. 3 years ago
This is the first recipe my daughter helped me make.. and we have loved it ever since! Yummy and reheats well!
Ms. 3 years ago
My son was shocked I actually made this and it didn’t cone frozen. He said this should be on the list of his favorite dishes and it would be a great holiday dish! So delicious. I added extra garlic that’s the only difference.
Jackie Gray 3 years ago
AMAZING! The family loved it and I will be making this on a regular basis. Thank you for sharing.
Brianna stephenson 4 years ago
it turned out great!! i used mozzerella and parmesan mix to save money
Sea Bee 4 years ago
Easy to make, I didn't count how many shells I used, but had some left over and froze them (stuffed)...would make again.
M&S 4 years ago
absolutely amazing. loved every mouthful. I added some chicken breast pieces and sprinkled red Leicester cheese on top in place of parmesan.
Fletcher 5 years ago
Delicious, we did everything but bake it and kept it in the fridge 2 days. Baking it from cold required more time but it was a huge hit.
Tracey 5 years ago
Was delicious! Will definitely make again and like someone else said, will double.
Leah Thomson 5 years ago
YUM these are SO good and super easy to make. Will definitely be making again :)
Savannah Johnson 5 years ago
Fantastic, added some ground beef to the sauce and just thought it was divine
Erin 5 years ago
This is a really good recipe but takes a little time. I also covered the shells with sauce when cooking, then put parmesan cheese on top to melt after the foil came off. I also used Garlic Salt, instead of Kosher, because its my go to.
Benji Powell 5 years ago
Its so good! We made made a little more than the recipe said, but it turned out amazing still!
Clippard 6 years ago
Since I can’t get shells in Taiwan, I stuffed Ziti. Turned out fine, except the ziti probably needed about 10 more minutes than the shells would have.