Spinach and Ricotta-Stuffed Shells
Garlic Bread
Wine Recommendation
Apothic Red
Ingredients
- 1 (12-oz) pkg jumbo pasta shells
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 (15-oz) carton whole-milk ricotta cheese
- 1 (8-oz) block mozzarella cheese, shredded and divided
- ¾ cup pesto
- 1 large egg, lightly beaten
- 1 (23-oz) jar marinara sauce
Instructions
- Preheat oven to 350°F. Cook pasta according to package directions. Drain and rinse with cold water until cool enough to handle.
- Squeeze spinach dry. Add spinach to a large bowl. Add ricotta, 1½ cups mozzarella, pesto, and egg, stirring until well combined.
- Spread ¾ cup marinara sauce in a greased 13- x 9-inch baking dish. Stuff each pasta shell with 2 to 3 tablespoonfuls of spinach mixture. Arrange shells, stuffed side up, in baking dish. Top with remaining marinara sauce and ½ cup mozzarella. Bake 30 minutes or until edges are bubbly.
Side Dish Ingredients
- ½ (14-oz) loaf French bread
- 2 Tbsp olive oil
- 1½ tsp garlic powder
- 1½ tsp Italian seasoning
Side Dish Instructions
- Preheat oven to 350°F. Cut bread in half lengthwise; place on a baking sheet. Drizzle with oil; sprinkle with garlic powder and Italian seasoning.
- Bake, cut sides up, 8 minutes or until toasted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
588
|
132
|
720
|
| Fat (g) | 26 | 5 | 31 |
| Sat. Fat (g) | 9 | 1 | 10 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 58 | 19 | 77 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 1198 | 200 | 1398 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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