Spinach Stuffed Pasta Shells
photo by Marg CaymanDesigns
- Ready In:
- 26 ounces fat free spaghetti sauce, divided
- vegetable oil cooking spray
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup low-fat ricotta cheese
- 1⁄2 cup parmesan cheese, divided..finely shredded
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon ground nutmeg
- 12 large pasta shells (cooked as directed on package.)
- Spoon half of spaghetti sauce into an 11x7x1 1/2 inch baking dish coated with cooking spray. Set aside.
- Combine spinach, ricotta cheese, 1/4 cup parmesan cheese, pepper and nutmeg, stir well.
- Spoon spinach mixture evenly into pasta shells.
- Arrange shells over sauce in baking dish.
- Spoon remaining sauce over shells.
- Cover and bake at 400 for 35 minutes or until bubbly.
- Sprinkle with remaining 1/4 cup parmesan cheese.
Questions & Replies
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While good, we all felt there was just too much spinach in the filling. Because I used fat free ricotta, I used the whole 15 oz. and added about 4 oz. of reduced fat mozzarella to the filling. I made those changes to help tone down the spinach flavor a little for the kids, but even DH and I found it to be a little strong. I can't imagine how predominant it would have been if I had made it as written. I think the addition of some garlic and/or Italian spices would have been helpful. We like dishes with spinach in them, but the amounts were just a little out of balance for us.