Vegetarian

Spinach, Ricotta and Arugula Conchiglie is for Dinner.

Spinach, Ricotta and Arugula Conchiglie takes 30 minutes to prepare.

Spinach, Ricotta and Arugula Conchiglie takes 15 minutes to cook.

Spinach, Ricotta and Arugula Conchiglie makes 8 servings.

The ingredients for Spinach, Ricotta and Arugula Conchiglie are:

12 oz large conchiglie
2 c. pasta sauce
10 oz fresh spinach
5 oz arugula
2 slices crustless white bread, crumbled
1/2 c. milk, nonfat
1/4 c. olive oil
2-1/4 c. ricotta cheese, part skim
pinch of grated nutmeg
1 garlic clove, crushed
1/2 t. black olive paste (optional)
1/4 c. parmesan cheese, grated
2 T pine nuts
s + p to taste

Here is how you make Spinach, Ricotta and Arugula Conchiglie:

Serves 4Preheat oven to 350. Bring a large saucepan of salted water to a boil. Add pasta and cook according to instructions. Refresh under cold water, drain and reserve until needed.Place bread, milk and 3T of oil in food processor and process. Add spinach, arugula and ricotta and season with s+p and nutmeg. Process briefly to combine.Mix tomato sauce, garlic and olive paste and spread evenly over bottom of flameproof dish (9x13).Spoon spinach mixture into pasta shells. Arrange shells over sauce leaving small gaps between them.Heat pasta in the oven for 15 minutes. Preheat broiler to moderate. Sprinkle pasta with parmesan and pine nuts. Replace under broiler to brown the cheese and toast the pine nuts.Number of Servings: 8Recipe submitted by SparkPeople user LNHEWITT.

The nutritional information for Spinach, Ricotta and Arugula Conchiglie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 402.9

• Total Fat: 17.3 g
• Cholesterol: 24.2 mg
• Sodium: 548.1 mg
• Total Carbs: 45.4 g
• Dietary Fiber: 3.8 g
• Protein: 18.4 g

The dietary needs meet for Spinach, Ricotta and Arugula Conchiglie is Vegetarian