Spinach-Stuffed Shells Recipe

Spinach-Stuffed Shells RecipePhoto by: Taste of Home Spinach-Stuffed Shells Recipe Rating 5

Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.

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Spinach-Stuffed Shells Recipe
  • Prep: 25 min. Bake: 25 min.
  • Yield: 5 Servings
25 25 50

Ingredients

  • 15 uncooked jumbo pasta shells
  • 1 envelope white sauce mix
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 egg white
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • Dash pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon shredded Parmesan cheese

Directions

  • Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside.
  • In a small bowl, combine the cottage cheese, mozzarella cheese, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11-in. x 7-in. baking dish.
  • Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce.
  • Cover and bake at 375° for 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.

Nutritional Facts 3 stuffed shells equals 302 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 646 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Spinach-Stuffed Shells in Simple & Delicious July/August 2006, p15

Healthy Cooking

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Reviews for Spinach-Stuffed Shells (2)

Spinach-Stuffed Shells Recipe

Spinach-Stuffed Shells

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Did you modify it? Would you make it again? Rate it today! >


Reviewed on Jan. 16, 2012 by amb_ks

I added chicken to them and used jar alfredo sauce. Very good.


Reviewed on Feb. 06, 2009 by nywvblue

My only struggle was in finding the jumbo shells! (The THIRD grocery store had them, good thing.) I also substituted the white sauce with tomato sauce and it came out great. My 9 x 13 pan led to these further adjustments: cook 25 shells...29 oz tomato sauce was perfect amount...use entire pkg of spinach...3/4 cup of mozzarella...mix in grated parmesan cheese to increase filling bulk

 
 
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