Shells With Spinach And Ricotta Recipe

Name: Shells With Spinach And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. canola oil or Pam; 2 Tbsp. finely chopped onions; 2 c. thawed, frozen spinach, chopped (10 oz. box); 1/2 c. chicken broth; 1 tsp. garlic; pepper to taste; 1 c. part skim Ricotta cheese; 1/4 c. skim milk; dash of nutmeg; 2 Tbsp. Parmesan cheese; 6 medium pasta shells, cooked and drained

Servings: persons

2 Tbsp. canola oil or Pam
2 Tbsp. finely chopped onions
2 c. thawed, frozen spinach, chopped (10 oz. box)
1/2 c. chicken broth
1 tsp. garlic
pepper to taste
1 c. part skim Ricotta cheese
1/4 c. skim milk
dash of nutmeg
2 Tbsp. Parmesan cheese
6 medium pasta shells, cooked and drained

1
Preheat oven to 425u00b0.
2
Spray an 8-inch square pan.
3
Heat oil in skillet; saute onions and garlic.
4
Add spinach, chicken broth and pepper; mix.
5
Add Ricotta and milk; stir.
6
Add nutmeg and 1 tablespoon Parmesan cheese.
7
Add shells.
8
Put in the 8-inch square pan.
9
Sprinkle with 1 tablespoon Parmesan cheese.
10
Bake for 20 minutes.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. canola oil or Pam, 2 Tbsp. finely chopped onions, 2 c. thawed, frozen spinach, chopped (10 oz. box), 1/2 c. chicken broth, and more.

Yes, Shells With Spinach And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shells With Spinach And Ricotta

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