Spinach-stuffed Pasta Shells
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 16 | Jumbo shells or 8 packaged | |
| manicotti shells | ||
| 1 | 10-ounce chopped frozen | |
| spinach thawed | ||
| 2 | Beaten eggs | |
| 1 | c | Ricotta cheese |
| 1 | c | Shredded mozzarella cheese |
| 4 ounces | ||
| 1 | c | Shredded cheddar cheese, 4 |
| ounces | ||
| 1/2 | c | Freshly shredded or grated |
| Parmesan cheese | ||
| Sauce |
INSTRUCTIONS
Cook pasta according to directions. Drain immediately. Rinse in cold water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 tablespoons filling into each jumbo shell or about 1/3 cup filling into each manicotti shell. Place 4 jumbo shells or 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F.. oven for about 25 minutes or till heated through. To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or 2 of the frozen casseroles, covered, in a 375 degree F. oven for about one hour or till heated through. Recipes from Better Homes and Gardens Great Cooking for Two Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 23, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2235
Calories From Fat: 1247
Total Fat: 141.8g
Cholesterol: 815.8mg
Sodium: 5449mg
Potassium: 2117.4mg
Carbohydrates: 53.2g
Fiber: 8.1g
Sugar: 23.1g
Protein: 187.8g