Heavenly Spinach and Cheese Stuffed Shells
This heavenly spinach and cheese stuffed shells recipe is loaded with rich cheesy goodness and spinach. This recipe is a must-try.
Ingredients
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: 521kcalCarbohydrates: 70gProtein: 20gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 65mgSodium: 328mgPotassium: 412mgFiber: 1gSugar: 33gVitamin A: 3356IUVitamin C: 9mgCalcium: 332mgIron: 2mg
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