Italian

Spinach Ricotta Shells is for Dinner.

Spinach Ricotta Shells takes 15 minutes to prepare.

Spinach Ricotta Shells takes 30 minutes to cook.

Spinach Ricotta Shells makes 7 servings.

The ingredients for Spinach Ricotta Shells are:

21 jumbo pasta shells
1 T. olive oil
1 onion, chopped
3 cloves garlic, chopped
2 cups portobello mushrooms (sliced)
1 pack baby spinach
15 oz. ricotta cheese
3 T. shredded parmesan cheese
1 large egg
1 jar marinara sauce

The following spices to taste:
onion powder
garlic powder
nutmeg
black pepper

Here is how you make Spinach Ricotta Shells:

Preheat oven to 350Drop 20 jumbo pasta shells in boiling water. Lower heat and simmer for 12 minutes. Drain and set aside.Heat a skillet with a little olive oil and add in chopped onion and garlic. Rinse mushrooms and add to onion and garlic. Let simmer for 5 mins. Add in baby spinach and cook until nicely wilted. Remove from heat and transfer mixture into a bowl. Add in ricotta cheese, parmesan cheese, egg and spices. Pour a little marinara sauce in the bottom of a casserole dish. Stuff cooked shells with spinach-cheese mixture and arrange in dish. Top with remaining marinara sauce. Bake at 350 for 20-30 minutes.Serving size: 3 shells with sauceNumber of Servings: 7Recipe submitted by SparkPeople user SOUTHERNORGANIC.

The nutritional information for Spinach Ricotta Shells is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 331.9

• Total Fat: 12.8 g
• Cholesterol: 67.2 mg
• Sodium: 525.8 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 4.7 g
• Protein: 16.3 g

Spinach Ricotta Shells is Italian cuisine.

The dietary needs meet for Spinach Ricotta Shells is Vegetarian