
How To Make Spinach Ricotta Stuffed Shells with Meat Sauce
Savor a filling dish with these ricotta stuffed shells packed with spinach, mozzarella, and Parmesan. They’re baked and served with meaty tomato sauce.
Serves:
Ingredients
- 27Barilla Jumbo Shells,(9oz) or GF shells
- 1cuponion,finely chopped
- 2clovesgarlic,chopped
- 1tspolive oil
- 1lbground turkey,99% lean
- 32ozcrushed tomatoes
- 1tbspbasil,fresh chopped
- salt and pepper
- 2cupsricotta cheese,part skim
- 8ozmozzarella cheese,reduced fat, shredded
- 1egg
- 16ozspinach,package frozen, thawed and squeezed well
- ¼cupParmigiano Reggiano
Instructions
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Boil water and cook shells according to package directions. Make sure to make them al dente.
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Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up into small pieces.
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Add tomatoes, salt, pepper, and basil, then simmer on low, covered, for about 15 minutes.
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Preheat oven to 375 degrees F.
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In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
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Once shells are cooked and cool, fill each shell with about 2 heaping tablespoons of cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
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Top shells with half of the sauce, cover with foil, and bake for 40 minutes. Uncover foil and bake for 5 more minutes.
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Serve with additional sauce on top.
Nutrition
- Calories: 332.42kcal
- Fat: 19.78g
- Saturated Fat: 10.50g
- Trans Fat: 0.05g
- Monounsaturated Fat: 6.01g
- Polyunsaturated Fat: 1.90g
- Carbohydrates: 14.13g
- Fiber: 3.58g
- Sugar: 5.87g
- Protein: 27.07g
- Cholesterol: 105.89mg
- Sodium: 723.19mg
- Calcium: 414.36mg
- Potassium: 825.07mg
- Iron: 3.76mg
- Vitamin A: 390.54µg
- Vitamin C: 25.01mg
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