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Heavenly Spinach and Cheese Stuffed Shells
Gretel Shaw
This heavenly spinach and cheese stuffed shells recipe is loaded with rich cheesy goodness and spinach. This recipe is a must-try.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Course
Main Course
Cuisine
Italian
Servings
8
people
Calories
521
kcal
Ingredients
US Customary
Metric
1x
2x
3x
24
jumbo
Conchiglie rigate (also called shell or seashell pasta)
-
cooked and drained
9
ounces
spinach
-
thawed, squeezed dry and chopped
15
ounces
ricotta cheese
-
part-skim milk
1
cup
Italian blend cheese
-
reduced-fat shredded
1
cup
ground chicken (minced chicken)
¼
cup
milk
-
fat-free
1
teaspoon
Italian seasoning
1
pinch
salt
1
pinch
ground black pepper
24
ounces
Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America)
1
cup
Parmesan cheese
-
grated, for topping
Instructions
Preheat the oven to 375 degrees Fahrenheit.
In a large mixing bowl, combine the chicken, Ricotta and Italian Blend cheeses, chopped spinach, Italian seasoning and Half-N-Half and mix well.
Add salt and pepper and mix together again.
Spoon a thin layer of sauce over the bottom of a baking dish.
Stuff the shells with the prepared mixture and place them in the baking dish.
Pour the remaining sauce over the shells.
Cover the baking dish using foil and let bake for 30 minutes.
Remove foil and bake for approximately 7 to 10 minutes longer, until bubbly and cheese begin to brown.
Remove from oven and top with the grated cheese for garnish and extra cheese flavour.
Nutrition
Calories:
521
kcal
Carbohydrates:
70
g
Protein:
20
g
Fat:
17
g
Saturated Fat:
8
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
4
g
Trans Fat:
0.02
g
Cholesterol:
65
mg
Sodium:
328
mg
Potassium:
412
mg
Fiber:
1
g
Sugar:
33
g
Vitamin A:
3356
IU
Vitamin C:
9
mg
Calcium:
332
mg
Iron:
2
mg
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