Dinner

Spinach Ricotta Stuffed Shells is for Dinner.

Spinach Ricotta Stuffed Shells takes 15 minutes to prepare.

Spinach Ricotta Stuffed Shells takes 45 minutes to cook.

Spinach Ricotta Stuffed Shells makes 7 servings.

The ingredients for Spinach Ricotta Stuffed Shells are:

*Ricotta cheese, fat-free, 20 oz
Spinach, fresh, 2 cup
*Wegmans Cheese Spread, Artichoke Asiago (2 Tbsp), 1 serving
*Italian Seasoning, 5th Season - 1 tsp, 1 serving
Milk, 2%, .15 cup
*Barilla Jumbo Shell Pasta, 200 gram(s)
*100 % Natural Prego Heart Smart Roasted Red Pepper & Garlic, 1.5 cup
*Bella Rosa Parmesean Cheese, 1.5 serving

Here is how you make Spinach Ricotta Stuffed Shells:

Put pasta on to boil following package directions. Mix container of ricotta, spinach, artichoke spread, seasoning and a dash of milk in the blender. Spray the cassarole with Pam and spread a thin layer of sauce across the bottom. Put ricotta mix into a Ziploc bag and cut the corner off to pipe the filling into the pasta. Place the pasta tightly into the cassarole. Top with the remaining sauce (if any ricotta is left, pipe a design on top of the sauce) Top it off with some grated parm and bake at 350 for 30 to 40 minutes - until golden bubbly...Serving Size: 7 servings in a deep medium sized cassaroleNumber of Servings: 7Recipe submitted by SparkPeople user LITTLE_GIRL.

The nutritional information for Spinach Ricotta Stuffed Shells is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 211.4

• Total Fat: 3.5 g
• Cholesterol: 18.6 mg
• Sodium: 285.4 mg
• Total Carbs: 34.0 g
• Dietary Fiber: 2.6 g
• Protein: 12.7 g

Spinach Ricotta Stuffed Shells is Italian cuisine.

The dietary needs meet for Spinach Ricotta Stuffed Shells is Vegetarian