Spinach-Stuffed Shells
Tomato and Asparagus Salad
Ingredients
- ½ (12-oz) pkg jumbo pasta shells
- ½ (24-oz) jar marinara sauce
- 1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
- ½ (15-oz) carton ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 2 Tbsp freshly grated Parmesan cheese
- 1 egg yolk, lightly beaten
- ½ tsp Italian seasoning
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions; drain, rinse, and set aside.
- Coat a 9-inch square baking dish with cooking spray. Pour half of marinara sauce into bottom of dish.
- Stir together spinach, ricotta, ¾ cup mozzarella, Parmesan, egg yolk, and Italian seasoning. Fill each pasta shell with 2 Tbsp spinach mixture. Place opened shells over sauce in dish.
- Pour remaining marinara sauce over shells; sprinkle with ¼ cup mozzarella.
- Cover with foil, and bake 20 minutes. Uncover and bake 10 minutes longer or until golden brown.
Side Dish Ingredients
- 2 Tbsp olive oil, divided
- 1 Tbsp vegan red wine vinegar
- 1/16 tsp dried thyme
- 1 clove garlic, minced
- ½ (5-oz) pkg spring mix
- ½ pint grape tomatoes, halved
- ½ cup thinly sliced English cucumber
- ½ lb asparagus, trimmed
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Whisk together 1 Tbsp oil, vinegar, thyme, and garlic. Add spring mix, tomatoes, and cucumber to bowl.
- Cook asparagus and salt and pepper in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes or until crisp-tender; cool slightly, and toss with salad.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
495
|
121
|
616
|
| Fat (g) | 15 | 9 | 24 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 30 | 3 | 33 |
| Carb (g) | 59 | 8 | 67 |
| Fiber (g) | 7 | 3 | 10 |
| Sodium (mg) | 1001 | 119 | 1120 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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