Spinach and Ricotta-Stuffed Shells

Name: Spinach and Ricotta-Stuffed Shells
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 24 jumbos 24 cooked jumbo pasta shells; 1 large egg yolk; 1 garlic clove, minced; 473 milliliters Basic Marinara, divided; 1 teaspoons onion powder; 1 teaspoons dried oregano; 57 grams 1/2 cup grated fresh Parmesan cheese; 591 milliliters part-skim ricotta cheese; 0 teaspoons salt; 283 grams package frozen chopped spinach, thawed, drained, and squeezed dry

Spinach and Ricotta-Stuffed Shells might be a good recipe to expand your main course recipe box. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 18g of protein, 12g of fat, and a total of 227 calories. If you have part-skim ricotta cheese, jumbo pasta shells, egg yolk, and a few other ingredients on hand, you can make it. To use up the egg yolk you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Spread

Equipment you will use

Baking Pan

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350 for 30 minutes.

Ingredients you will need

Pasta