Stuffed Pasta Shells

Cheese stuffed pasta shells are perfect for a hearty dinner.

  • prep time 45 min
  • total time 1 hr 20 min
  • ingredients 8
  • servings 4

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
  • 1 Cook pasta shells to desired doneness as directed on package. Drain.
  • 2 Heat oven to 350°F. Spread 1 cup of the spaghetti sauce in bottom of ungreased 12x8-inch (2-quart) baking dish.
  • 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 Bake at 350°F. for 25 to 35 minutes or until thoroughly heated.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    330
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    12g
    12%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1060mg
    1060%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    10%;
    Calcium
    45%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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