Stuffed Shells Recipe

Name: Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 (12-ounce) package jumbo pasta shells (about 32 shells); 1 teaspoon olive oil; 1 cup finely chopped onion; 1 (10-ounce) package trimmed fresh spinach, coarsely chopped; 3/4 cup (3 ounces) grated fresh Romano cheese; 1/3 cup chopped fresh or 2 tablespoons dried basil; 1 teaspoon dried Italian seasoning; 1/2 teaspoon salt; 3 garlic cloves, minced; 1 6 turkey-pepperoni slices (such as Hormel), chopped; 1 (15-ounce) carton fat-free ricotta cheese; 1 (15-ounce) carton whole-milk ricotta cheese; 1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico); 1 (8-ounce) can no-salt-added tomato sauce; Basil sprigs (optional)

Servings: persons

3/4 (12-ounce) package jumbo pasta shells (about 32 shells)
1 teaspoon olive oil
1 cup finely chopped onion
1 (10-ounce) package trimmed fresh spinach, coarsely chopped
3/4 cup (3 ounces) grated fresh Romano cheese
1/3 cup chopped fresh or 2 tablespoons dried basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
3 garlic cloves, minced
1 6 turkey-pepperoni slices (such as Hormel), chopped
1 (15-ounce) carton fat-free ricotta cheese
1 (15-ounce) carton whole-milk ricotta cheese
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
1 (8-ounce) can no-salt-added tomato sauce
Basil sprigs (optional)

1
Preheat oven to 350u00b0.
2
Cook pasta shells according to package directions, omitting salt and fat; drain. Rinse under cold water; drain and set aside.
3
Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring constantly, 5 minutes. Add spinach, and cook, stirring constantly, 3 minutes.
4
Combine spinach mixture, Romano cheese, and next 7 ingredients in a large bowl; stir well. Spoon about 1 heaping tablespoon spinach-cheese mixture into each cooked shell. Combine pasta sauce and tomato sauce; stir well. Spoon 1/2 cup sauce into a 13- x 9-inch baking dish. Arrange stuffed shells over sauce in baking dish; spoon remaining sauce over shells. Cover; bake at 350u00b0 for 35 minutes. Uncover; bake an additional 10 minutes. Let stand 5 minutes before serving. Garnish with basil, if desired.

455

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 15 ingredients. The key ingredients include: 3/4 (12-ounce) package jumbo pasta shells (about 32 shells), 1 teaspoon olive oil, 1 cup finely chopped onion, 1 (10-ounce) package trimmed fresh spinach, coarsely chopped, and more.

Yes, Stuffed Shells falls under the Pasta & Noodles 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.

Stuffed Shells

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