Ingredients for Stuffed Shells With Ricotta And Spinach By Gertc96 2Bleu
- 1 pound jumbo pasta shells
- 4 slices bacon, cooked and crumbled (optional)
- Butter
- Mushroom
- Frozen Spinach
- Green Onions
- Part Skim Ricotta Cheese
- Part Skim Mozzarella Cheese
- 1 large egg
- Parsley
- Dried Tarragon
- Salt
- Black Pepper
- 24 ounces tomato sauce (or Alfredo sauce, or a combination)
- 1/2 cup grated Parmesan cheese
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How to Make Stuffed Shells With Ricotta And Spinach By Gertc96 2Bleu
- Preheat oven to 375°F (190°C).
- Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, cook bacon (if using) until crispy. Remove bacon, crumble, and set aside. Reserve 2 tablespoons of bacon grease.
- Sauté mushrooms in the reserved bacon grease until softened. Add garlic and sauté for 1 minute more.
- In a large bowl, combine ricotta cheese, spinach, cooked mushrooms, crumbled bacon (if using), egg, mozzarella cheese, Parmesan cheese, salt, and pepper. Mix well.
- Spoon the ricotta mixture into the cooked pasta shells. Arrange shells in a greased 9x13 inch baking dish.
- Pour your chosen sauce (tomato, Alfredo, or a combination) over the stuffed shells.
- Sprinkle with extra mozzarella cheese (optional).
- Bake for 20-25 minutes, or until heated through and bubbly.
- Let stand for 5-10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
11g
Fat
33g
Carbs
2g
