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Ricotta and Spinach Stuffed Pasta Shells Recipe

Ricotta and Spinach Stuffed Pasta Shells Recipe

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Ricotta and Spinach Stuffed Pasta Shells

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Ingredients:

Serving

32 large pasta shells ( conchiglioni in italian)
500 g spinach
250 g low-fat ricotta cheese
500 g low fat cottage cheese
600 ml bottled pasta sauce
250 ml vegetable stock
1 tbsp finely grated parmesan cheese

Directions:

Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
Cool slightly.
Preheat oven to moderate.
Boil, steam or microwave spinach until just wilted; drain.
Chop spinach finely, squeeze out excess liquid.
Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
Place pasta shells in dish; sprinkle with parmesan.
Bake, covered, in moderate oven about 1 hour or until pasta is tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	594.22 Kcal (2488 kJ)
Calories from fat	121.39 Kcal
		% Daily Value*
Total Fat	13.49g	21%
Cholesterol	55.73mg	19%
Sodium	10857.21mg	452%
Potassium	1184.39mg	25%
Total Carbs	76.44g	25%
Sugars	9.8g	39%
Dietary Fiber	4.01g	16%
Protein	27.87g	56%
Vitamin C	35mg	58%
Iron	5.3mg	29%
Calcium	390.4mg	39%

Amount Per 100 g
Calories	112.73 Kcal (472 kJ)
Calories from fat	23.03 Kcal
		% Daily Value*
Total Fat	2.56g	21%
Cholesterol	10.57mg	19%
Sodium	2059.65mg	452%
Potassium	224.68mg	25%
Total Carbs	14.5g	25%
Sugars	1.86g	39%
Dietary Fiber	0.76g	16%
Protein	5.29g	56%
Vitamin C	6.6mg	58%
Iron	1mg	29%
Calcium	74.1mg	39%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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