Stuffed Pasta Shells

(1)
1 reviews.
  • 45 min prep time
  • 1 hr 20 min total time
  • 8 ingredients
  • 4 servings

Ingredients

12
uncooked jumbo pasta shells
1
(14-oz.) jar spaghetti sauce
1
cup light ricotta cheese
4
oz. nonfat cream cheese, softened
2
oz. (1/2 cup) shredded 6-cheese Italian recipe blend cheese
1/2
cup frozen cut leaf spinach, thawed, squeezed to drain*
1/2
teaspoon garlic salt
2
tablespoons shredded 6-cheese Italian recipe blend cheese

Directions

  1. 1 Cook pasta shells to desired doneness as directed on package. Drain.
  2. 2 Heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.
  3. 3 In medium bowl, combine ricotta cheese, cream cheese, 1/2 cup shredded cheese, spinach and garlic salt; mix well. Fill each cooked shell with about 2 rounded tablespoonfuls ricotta mixture. Place shells in baking dish. Spoon remaining spaghetti sauce over shells; sprinkle with 2 tablespoons shredded cheese. Cover with sprayed foil.
  4. 4 Bake at 350°F. for 25 to 35 minutes or until thoroughly heated.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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