Spinach-and-Ricotta Stuffed Shells

Name: Spinach-and-Ricotta Stuffed Shells
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 1 large egg, lightly beaten; 1 pinch Pinch of ground nutmeg; 1 teaspoon Italian seasoning; 24 jumbos pasta shells; 118 milliliters shredded Parmesan; 425 grams ricotta; 6 servings Salt and pepper; 473 milliliters shredded mozzarella; 737 grams spaghetti sauce; 283 grams package frozen chopped spinach, thawed and squeezed dry

Spinach-and-Ricotta Stuffed Shells might be just the main course you are searching for. One portion of this dish contains around 27g of protein, 21g of fat, and a total of 439 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have mozzarella, parmesan, seasoning, and a few other ingredients on hand, you can make it. To use up the ground nutmeg you could follow this main course with the Blueberry Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.

Instructions

Preheat oven to 375F. Mist a 9-by-13-inch baking dish with cooking spray. Cook pasta shells according to package label directions; drain and set aside to cool. While pasta cooks, in a large bowl, stir together ricotta, 1 cup mozzarella, Parmesan, spinach, egg, salt, pepper, Italian seasoning and nutmeg.

Ingredients you will need

Italian Seasoning

Cooking Spray

Pasta Shells

Mozzarella

Parmesan

Ricotta Cheese

Spinach

Nutmeg

Pepper

Pasta

Salt

Egg

Equipment you will use

Baking Pan

Bowl

Oven

Spread 3/4 cup spaghetti sauce over bottom of baking dish. Stuff shells with cheese-and-spinach mixture and place in dish. Spoon remaining sauce over shells and sprinkle with remaining 1 cup mozzarella.

Ingredients you will need

Pasta Sauce