This is a delicious baked pasta dish with large shells filled with meat, spinach and cheese that children always seem to love. It is kind of a ‘spaghetti that behaves itself!’
Ingredients
- 1 (16 ounce) package jumbo pasta shells
- ½ pound Italian sausage
- 1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
- 1 cup ricotta cheese
- 1 egg
- 3 cloves garlic, crushed
- ½ lemon, juiced
- ¼ cup grated Parmesan cheese
- salt and pepper to taste
- ½ teaspoon dried oregano
- 2 cups spaghetti sauce
- 2 cups shredded mozzarella cheese
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
Step 2
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
Step 3
Preheat oven to 350 degrees F (175 degrees C).
Step 4
Stuff pasta shells with the sausage and cheese mixture and place in a 9×13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
Step 5
Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 461 | |
% Daily Value * | |
Total Fat18g | 24% |
Saturated Fat8g | 39% |
Cholesterol69mg | 23% |
Sodium741mg | 32% |
Total Carbohydrate52g | 19% |
Dietary Fiber4g | 16% |
Total Sugars6g | |
Protein22g | |
Vitamin C14mg | 69% |
Calcium259mg | 20% |
Iron4mg | 21% |
Potassium609mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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