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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 (12-ounce) package jumbo pasta shells (about 32 shells) |
1 teaspoon olive oil |
1 cup finely chopped onion |
1 (10-ounce) package trimmed fresh spinach, coarsely chopped |
3/4 cup (3 ounces) grated fresh romano cheese |
1/3 cup chopped fresh or 2 tablespoons dried basil |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
3 garlic cloves, minced |
1 6 turkey-pepperoni slices (such as hormel), chopped |
1 (15-ounce) carton fat-free ricotta cheese |
1 (15-ounce) carton whole-milk ricotta cheese |
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as classico) |
1 (8-ounce) can no-salt-added tomato sauce |
basil sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Cook pasta shells according to package directions, omitting salt and fat; drain. Rinse under cold water; drain and set aside.
3. Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring constantly, 5 minutes. Add spinach, and cook, stirring constantly, 3 minutes.
4. Combine spinach mixture, Romano cheese, and next 7 ingredients in a large bowl; stir well. Spoon about 1 heaping tablespoon spinach-cheese mixture into each cooked shell. Combine pasta sauce and tomato sauce; stir well. Spoon 1/2 cup sauce into a 13- x 9-inch baking dish. Arrange stuffed shells over sauce in baking dish; spoon remaining sauce over shells. Cover; bake at 350° for 35 minutes. Uncover; bake an additional 10 minutes. Let stand 5 minutes before serving. Garnish with basil, if desired.
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