Vegetarian

Stuffed Shells with fat free ricotta and mushrooms is for Dinner.

Stuffed Shells with fat free ricotta and mushrooms takes several minutes to prepare.

Stuffed Shells with fat free ricotta and mushrooms takes several minutes to cook.

Stuffed Shells with fat free ricotta and mushrooms makes 7 servings.

The ingredients for Stuffed Shells with fat free ricotta and mushrooms are:

1 box jumbo shells
8 cups tomato sauce
1 4oz can sliced mushrooms
1 2/3 cup mozerella divided
1 cup fat free ricotta cheese
1/4 cup parmesean cheese divided
1/2 cup frozen spinach thawed & drained

Here is how you make Stuffed Shells with fat free ricotta and mushrooms:

Cook pasta for 9 minutes, drain & cool on a cookie sheet.Mix ricotta cheese 1/8 cup parmesean cheese, mushrooms, spinach & 2/3 cup mozerella. Season to taste. Place small amt of sauce in baking dish. fill shells with tsp of filling & layer in baking dish. Add sauce between layers. Top with remaining sauce & with remaining parmesean cheese. Bake covered for 30 minutes. Add mozerella & bake 10 minutes until mozerella is melted. Serving Size:?7

The nutritional information for Stuffed Shells with fat free ricotta and mushrooms is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 369.3

• Total Fat: 6.9 g
• Cholesterol: 22.8 mg
• Sodium: 1,822.1 mg
• Total Carbs: 72.8 g
• Dietary Fiber: 7.3 g
• Protein: 22.3 g