Spinach and Ricotta Stuffed Shells

Serving Size: 3 shells Calories: 385 Fat: 8g Protein: 18g Carbs: 59g Fiber: 5g

Spinach and Ricotta Stuffed Shells
Spinach and Ricotta Stuffed Shells

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Package (16oz) jumbo pasta shells

  • 1

    Package (15oz) reduced fat ricotta cheese

  • 7

    oz Frozen chopped spinach, thawed and squeezed dry

  • 1/2

    Cup grated reduced-fat parmesan cheese

  • 1

    Egg, lightly beaten

  • 1

    Clove garlic, minced

  • 1/2

    Tsp salt

  • 1

    Jar (26oz) marinara sauce

  • 1/2

    Cup (2oz) shredded reduced-fat mozzarella cheese

  • 1

    Tsp olive oil

Directions

Cook pasta shells according to package directions until almost tender Drain well and set aside Stir together ricotta cheese, spinach, parmesan cheese, egg, garlic, and salt Set aside Pour 1/4 cup marinara sauce in bottom of slow cooker Spoon 2-3 Tbsps ricotta mixture into 1 pasta shell and place in bottom of slow cooker Top with another 1/4 cup marinara sauce Repeat with enough additional shells to cover the bottom of the slow cooker Top with another 1/4 cup marinara sauce Repeat with remaining pasta shells and filling Top with any remaining marinara sauce and sprinkle with mozzarella cheese and drizzle with oil Cover and cook on high 3-4 hours or until mozzarella cheese is melted and sauce is hot and bubbly

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