Spinach and Artichoke Stuffed Shells

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AuthorSheenaCategory, DifficultyIntermediate

Dear Vegetarians.....This one is for all of you whom requested more recipes 🙂

Have you ever bit into a chip dipped into an ooey gooey Spinach & Artichoke dip?  Well, imagine eating that dip stuffed inside a jumbo pasta shell covered with a chunky tomato sauce............YUP!  That is what inspired me to make these 🙂    This recipe does not take long to come together and I always freeze 1/2 for those days where my son asks for stuffed shells.   Low points, Low fat, Low carbs & high protein.........and delicious!   I hope your family enjoys these as much as mine.  You can serve with a salad or veggies for a complete low point meal. **Meat lovers- brown some sausage, beef or turkey & add to the sauce!    ENJOY!

Yields25 Servings
Prep Time15 minsCook Time39 minsTotal Time54 mins

Ingredients:

 25 Barilla Jumbo Shells
Stuffing
 20 oz Chopped Spinach, drained & squeezed dry
 8.50 oz Artichoke Hearts, drained and finely chopped
 2 cups Part-skim Ricotta cheese
 8 oz Shredded part-skim mozzarella cheese
 ¼ cup Parmesan cheese, grated
 1 tsp Black pepper
 1 tsp Italian seasoning
 2 tsp Minced Garlic
 1 Large egg
Sauce
 2 cups Pasta sauce
 1 Small onion, finely chopped
 3 Cloves garlic, minced
 1 tsp Grill Seasoning
 1 tsp Italian Seasoning

Directions:

1

Cook the jumbo shells according to pkg; 9 min in boiling water; drain & set aside

2

Pre-heat oven to 400 degrees and prepare a large baking dish with non-stick cooking spray

3

In a medium bowl; mix all the sauce ingredients

4

Spread 3/4 cup of sauce on the bottom of the prepared baking dish; set aside

5

In a large mixing bowl; Thoroughly Combine all the stuffing ingredients (crack egg first)

6

Stuff the cooked shells with the stuffing mixture, using a small ice cream scoop; place stuffed shell in baking sheet; repeat until all shells are stuffed

7

Spoon the remainder of the sauce mixture atop the shells.

8

Cover with foil & bake for 30 minutes.

Nutrition:

Nutrition Facts

Serving Size 1 Shell

Servings 25


Amount Per Serving
Calories 87.8
% Daily Value *
Total Fat 2.4g4%
Total Carbohydrate 12g4%
Dietary Fiber 1.5g6%
Protein 5.3g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 25 Barilla Jumbo Shells
Stuffing
 20 oz Chopped Spinach, drained & squeezed dry
 8.50 oz Artichoke Hearts, drained and finely chopped
 2 cups Part-skim Ricotta cheese
 8 oz Shredded part-skim mozzarella cheese
 ¼ cup Parmesan cheese, grated
 1 tsp Black pepper
 1 tsp Italian seasoning
 2 tsp Minced Garlic
 1 Large egg
Sauce
 2 cups Pasta sauce
 1 Small onion, finely chopped
 3 Cloves garlic, minced
 1 tsp Grill Seasoning
 1 tsp Italian Seasoning

Directions

1

Cook the jumbo shells according to pkg; 9 min in boiling water; drain & set aside

2

Pre-heat oven to 400 degrees and prepare a large baking dish with non-stick cooking spray

3

In a medium bowl; mix all the sauce ingredients

4

Spread 3/4 cup of sauce on the bottom of the prepared baking dish; set aside

5

In a large mixing bowl; Thoroughly Combine all the stuffing ingredients (crack egg first)

6

Stuff the cooked shells with the stuffing mixture, using a small ice cream scoop; place stuffed shell in baking sheet; repeat until all shells are stuffed

7

Spoon the remainder of the sauce mixture atop the shells.

8

Cover with foil & bake for 30 minutes.

Spinach and Artichoke Stuffed Shells

Tips

  1. If you don’t want to bake the day you prepare the stuffed shells*** you can cover with foil and place in fridge for up to 3 days. Add 10-15 min to baking time; the day you bake them.
  2. I usually freeze 1/2 the shells in a freezer ziplock; after stuffing them. This way we can have stuffed shells another night within a few months time 🙂

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