Prosciutto- and Spinach-Stuffed Shells

Here's a Roman beauty--a meatless Italian pasta dish with smoky prosciutto, frozen spinach, and fresh basil.

  • prep time 35 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 5

Ingredients

24
uncooked jumbo pasta shells (about 6 oz)
1
jar (26 oz) tomato-basil pasta sauce
3
cups shredded mozzarella cheese (12 oz)
1
cup cottage cheese
1
cup chopped prosciutto (4 1/2 oz)
1
box (9 oz) Green Giant™ frozen spinach, thawed, squeezed to drain
2
tablespoons chopped fresh basil leaves, if desired
  • 1 Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
  • 2 In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
  • 3 Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    590
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    55mg
    55%;
    Sodium
    1750mg
    1750%;
    Total Carbohydrate
    61g
    61%
    (Dietary Fiber
    5g
    5%
      Sugars
    17g
    17%
    ),
    Protein
    37g
    37%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    10%;
    Calcium
    60%;
    Iron
    20%;
    Exchanges:
    2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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