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Spinach Stuffed Shells with Meat Sauce

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Spinach Stuffed Shells with Meat Sauce

posted September 19, 2011 through Gina

Jumbo pasta shells crammed with ricotta, mozzarella and spinach crowned with a turkey meat sauce. Here’s an effective way to sneak spinach onto your youngsters’ plate!

This recipe simply were given a makeover. Some of you will have observed this within the archives, or have even made this prior to, lately I determined to present it a face-lift with new footage and deal with some problems some other people had with now not having sufficient stuffing for the shells.

These are very pleasurable, 3 are greater than sufficient to fill you up, or two with a salad at the facet. A great dish if in case you have corporate as this makes a great amount, or you’ll be able to bake part and freeze the remaining for any other evening.

Thank you Julie Hamilton for sharing this recipe with Skinnytaste.

Spinach Stuffed Shells with Meat Sauce


Servings: nine • Serving measurement: three crammed shellsPoints +: nine pts • Smart Points: nine

Calories: 360.nine • Fat: 12.eight g • Protein: 28.four g • Carb: 34.three g • Fiber: three.three g


  • 27 (nine ounces) Barilla Jumbo Shells
  • 1 cup onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 tsp olive oil
  • 1 lb 99% lean flooring turkey
  • 32 ozcrushed tomatoes (I used Tuttorosso)
  • 1 tbsp chopped contemporary basil
  • salt and pepper
  • 2 cups section skim ricotta cheese
  • eight ozreduced fats mozzarella cheese, shredded
  • 1 egg
  • 16 ozpackage frozen spinach, thawed and squeezed neatly
  • 1/four cup Parmigiano Reggiano


Boil water and prepare dinner shells in keeping with package deal instructions, remember to lead them to al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown till cooked, breaking apart in small items. Add tomatoes, salt, pepper and basil, then simmer on low, coated, about 15 mins.

Preheat oven to 375°.

In a big bowl, combine in combination ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and funky, fill each and every shell with (about 2 heaping tbsp) cheese aggregate and position on a big baking dish, or two smaller dishes, overlaying the ground of the dish with a bit sauce.

Top shells with part of the sauce, quilt with foil and bake 40 mins; discover foil and bake five extra mins.

Serve with further sauce on most sensible.

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posted September 19, 2011 through Gina
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