Ricotta Cheese & Spinach Stuffed Shells

Sunday, February 21, 2010

Ricotta Cheese & Spinach Stuffed Shells*

What you need:

Jumbo Pasta Shells (12-18 shells)
1 26 oz jar/can of spagetti sauce
1 16oz-package frozen chopped spinach
1 15oz container ricotta cheese (can be subtituted with part skim)
Parmesean Cheese to top


Preheat the oven to 375 degrees.

Cook the shells according to the package. This recipe makes about 12-16 filled (depends how full you make them), but I always cook some extra shells because they tend to split while cooking and the extras that split are just added to the pan (see rest of directions). Drain the water when they are done cooking.

While pasta is cooking, boil or microwave the spinach according to package directions. Strain.

Once the spinach is done, stir in the package of ricotta cheese, mixing well.

Spray the bottom of a rectangle shapped pan (I use a glass dish) with non-stick cooking spray. Pour enough spagetti sauce to just cover the bottom of the pan.

Spoon the ricotta spinach mixture into the shells. Place the shells in the pan. Any shells that split while cooking can be added to the pan as well, just don't fill them.

Once you have all the shells placed in the pan, top each shell with a spoonful of spagetti sauce. Sprinkle parmesean cheese over the sauce.

Bake 15-25 minutes until heated through.

*Using fat free spagetti sauce & low fat/part skim ricotta cheese, the shells are 2 weight watchers points each.


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