Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 20 jumbo pasta shells | ||
| 1 (15 oz) container Hy-Vee part-skim ricotta cheese | ||
| 1 Hy-Vee large egg | ||
| ½ c. Hy-Vee shredded Parmesan cheese | ||
| 1 (8 oz) package Hy-Vee shredded mozzarella cheese, divided | ||
| 1 (10 oz) package Hy-Vee frozen spinach, thawed and squeezed dry | ||
| 2 tsp. Hy-Vee Italian seasoning | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee black pepper | ||
| 1 (26 oz) jar Hy-Vee traditional pasta sauce |
Directions
- Preheat oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray.
- Prepare shells according to package directions. Rinse with cold water. Drain well.
- Meanwhile, to make the filling, combine the ricotta, egg, Parmesan and 1 cup of mozzarella in a large bowl. Stir in the spinach, Italian seasoning, salt and pepper.
- Spoon about 2 tablespoons of the filling into each pasta shell. Place the filled shells in the prepared dish.
- Pour the pasta sauce over the shells. Top with the remaining cup of mozzarella. Bake, uncovered, until bubbly, about 20 minutes. Let rest for 5 minutes before serving.
Nutrition facts
Servings
300 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 50mg
- Sodium: 800mg
- Total Carbohydrates: 31g
- Protein: 18g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 40%