Print Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
- 8 ounces spinach frozen
- 8 ounces of jumbo pasta shells
- 12 ounces Ricotta cheese
- 1 egg
- pinch of nutmeg
- salt & pepper to taste
- Olive oil
- 3 ½ ounces basil pesto
- ¾ cup mozzarella shredded
Defrost the spinach and press out all excess water. Place in large bowl and put aside.
Bring a large pot of salted water to boil.
Cook the pasta according to the package instructions.
While the pasta is cooking, add the ricotta, nutmeg, egg and salt and pepper to taste to the bowl with the spinach. Mix well until combined.
Drain the pasta shells and rinse with cool water.
Preheat the oven to 350 degrees.
Fill the pasta shells with the ricotta-spinach mixture and place in an oiled baking dish, filled side down.
Once the shells are stuffed, top with the mozzarella and basil pesto that has been thinned with a little olive oil.
Bake the shells for about 20 minutes in the oven until the cheese is melted.
Calories: 550kcal | Carbohydrates: 50g | Protein: 26g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 496mg | Potassium: 443mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7728IU | Vitamin C: 3mg | Calcium: 413mg | Iron: 3mg