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Spinach and Artichoke Stuffed Shells
Indulge in creamy spinach and artichoke-filled pasta shells, baked to perfection with marinara sauce and gooey mozzarella cheese.
Servings: 6
Calories: 639kcal
Ingredients
- 3 cups part skim ricotta
- 1 ½ cups shredded part skim mozzarella
- ½ cup Parmesan cheese
- 2 eggs
- 3 cups fresh spinach, wilted and cooled
- 1 15 oz can artichoke hearts chopped
- 1 ½ teaspoons Italian seasoning
- 1 box large shell pasta, cooked according to package directions
- Pasta sauce, my recipe is below or use your favorite pasta sauce
- Shredded cheese, optional (I used a cheddar Monterrey jack blend)
Quick Pasta Sauce
- 28 oz. can of crushed tomatoes in rich puree
- 1 ½ teaspoon garlic powder
- 1 teaspoon dried basil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Preheat oven to 350º.
- Spread a layer of pasta sauce in the bottom of large baking dish. Mix together the first 7 ingredients. Stuff shells with mixture, top with pasta sauce. Sprinkle with shredded cheese.
- Bake for 40-45 minutes until the middle is hot and bubbling.
Quick Pasta Sauce
- Heat all ingredients in a sauce pan on medium heat until hot.
Nutrition
Serving: 1 of 6 servings | Calories: 639kcal | Carbohydrates: 65g | Protein: 37g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 1059mg | Potassium: 825mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3237IU | Vitamin C: 32mg | Calcium: 763mg | Iron: 5mg