Recipe

Spinach and Artichoke Stuffed Shells

developed by Church Health Center Wellness

Prep time: 10 minutes
Cook time: 25 minutes
Makes 12 stuffed shells
Serving Size: 2 stuffed shells
Nutrition Facts (per serving): Calories: 180; Total Fat: 4 grams; Sodium: 256 mg; Carbohydrate: 32 grams; Fiber: 3 grams; Protein: 11 grams

Ingredients:

  • 10 ounces frozen spinach, thawed
  • 1 canned artichoke hearts, chopped into small pieces
  • 1 cup light ricotta cheese
  • ¼ cup shredded parmesan cheese
  • 3 Tablespoons chopped fresh basil
  • Dash of salt
  • ¼ teaspoon pepper
  • 1 Tablespoon freshly squeezed lemon juice
  • ½ cup fat free sour cream
  • 12 whole wheat jumbo pasta shells, cooked according to the package directions
  • 30 ounces no salt added diced tomatoes with oregano and basil

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine the spinach, artichokes, basil, ricotta cheese, parmesan, salt, pepper, lemon juice and sour cream in a large mixing bowl. Mix well.
  3. Stuff each shell with the spinach mixture.
  4. Place shells in 9 by 13 inch glass casserole dish sprayed with cooking spray.
  5. Pour diced tomatoes over the shells. Cover dish with aluminum foil.
  6. Bake in a 375 degree preheated oven for 25 minutes.

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