Spinach-Stuffed Shells Alfredo
- 1 pckg. (12 oz.) jumbo pasta shells
- 1 jar Alfredo sauce
- 1/4 c. milk
- 1/4 c. sun-dried tomatoes
- 1/4 tsp. pepper
- 1 cont. ricotta cheese
- 1 pkg.(10 oz.) frozen chopped spinach,thawed and squeezed dry.
- 1 c. crumbled feta cheese,4 oz.
- 1 c. shredded mozzarella,4 oz.
- 1 egg
- 1/2 tsp. dried oregano
- 1 Tbsp. chopped parsley
Preparation time 20mins
Cooking time 95mins
Cook pasta shells according to package directions;drain. Meanwhile heat oven to 350 degrees
Coat shallow 2 qt. baking dish with cooking spray.
In bowl,mix Alfredo sauce,milk,sum-dried tomatoes and pepper. Spread 1/2c. sauce mixture over bottom of baking dish. In separate bowl,mix ricotta,spinach,feta,1/2c. mozzarella,egg and oregano.
Drain pasta shells well.
Fill each shell with about 1 Tbsp. of ricotta-spinach mixture before placing in baking dish.
Pour remaing sauce over shells.
Cover with foil.
Bake 30 mins. Uncover;sprinkle with remaining mozzarella.
Bake,uncovered,until sauce is bubbling and cheese is melted,about 15 mins.
Let stand 10 mins. before serving.
Sprinkle with parsley.