Spinach Stuffed Shells

I am literally in love with this recipe site... I made these last night, and followed the recipe almost exactly, except I added a can of Rotel to my sauce and a few more spices to flavor it!  They were amazing, Drew and Kylie inhaled them!!


http://www.skinnytaste.com/2009/01/spinach-stuffed-shells-with-meat-sauce.html


Servings: 10-11 • Serving size: 3 stuffed shells Time: 1 hour Points: 6.6 ww points






  • 12 oz Jumbo Shells (I used Barilla)

  • 1/2 white onion, chopped

  • 2 garlic cloves, chopped

  • 1 tsp olive oil

  • 1 lb 99% lean ground turkey (I used extra lean ground beef because we didn't have turkey)

  • 32 oz crushed tomatoes

  • 1 tbsp basil

  • salt and pepper

  • 2 cups part skim ricotta cheese

  • 2 cups 2% milk reduced fat mozzarella cheese, shredded

  • 1 egg

  • 10 oz package frozen spinach, thawed and drained

  • 1/4 cup Parmesan Reggiano


Boil water and cook shells according to package directions, make sure to make them al dente.

Meanwhile, saute onions and garlic in oil. Add turkey and salt and brown until cooked, breaking up in small pieces. Add tomatoes, salt, pepper and basil, then simmer on low, covered.

Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.

Once shells are cooked and cool, fill shells with the cheese mixture and place in baking dish with a little sauce in the bottom. Cover shells with half of the sauce, cover with foil and bake 40 minutes, uncover foil and bake 5 more minutes.

Serve with additional sauce on top.

I'll post pics when I can tonight, but they were AMAZING!


Posted on November 9, 2010 at 4:53 am
Alliesauce
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(2) Comments

kat.m
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09/25/2010
kat.m

kat.m

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kat.m

That sounds delish! I definitely want to try this!

Posted on November 10, 2010 at 7:22 am
Alliesauce
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08/22/2010
Alliesauce

Alliesauce

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Alliesauce

Here are my pics!!!


Before the Sauce...


Here are my pics photo 2443614-1


After the Sauce...


Here are my pics photo 2443614-2


It made a HUGE casserole dish full of them... we have about 3/4 of them left over!


YUM!!

Posted on November 10, 2010 at 9:05 am

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