Baked Pasta Shells with Spinach-Cheese Filling
 

Baked Pasta Shells with Spinach-Cheese Filling

Serves 4

This pasta dish will soon become a family favorite. In a hurry? Use frozen spinach
instead of fresh! Serve with garlic bread and a fresh salad for a complete meal that
is delicious and healthy.

20 jumbo pasta shells (conchiglione; cannelloni or manicotti), cooked al dente and
tossed with olive oil
1/2 lb fresh spinach leaves, washed and stems removed or 1 cup frozen spinach, thawed
and squeezed dry of excess water
2 cloves garlic, minced
1/2 lb part-skim ricotta cheese
1/2 lb part-skim mozzarella cheese, grated
1 egg, lightly beaten
1 Tbsp fresh basil leaves, finely minced
salt, to taste
freshly ground black pepper, to taste
2 tsp extra virgin organic olive oil
11/2 cups organic pasta sauce
1/2 cup freshly grated Parmigiano-Reggiano cheese

Cook shells until al dente based on package directions. Drain and toss with olive oil.
Set aside. Preheat oven to 375 F. If using fresh spinach, place in a pan with a bit
of water, cover and cook over low until leaves are just wilted. Drain water from
spinach and chop finely. If using frozen spinach, thaw completely and, squeeze all
liquid from spinach. Chop finely. In large mixing bowl, blend spinach, garlic,
ricotta, mozzarella, egg, basil, salt and pepper to make filling. Spread a few
tablespoons of pasta sauce on the bottom of a shallow baking dish, large enough to
hold the shells in one layer. Fill each shell with a generous tablespoon of filling.
Arrange shells in dish and pour remaining sauce over and around shells. Top with
Parmigiano cheese. Cover with foil; bake until hot throughout, about 40 minutes.

Nutrition Info
Per Serving (354g-wt.): 640 calories (240 from fat), 26g total fat, 14g saturated fat,
5g dietary fiber, 42g protein, 59g carbohydrate, 120mg cholesterol, 590mg sodium

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