Spinach Stuffed Shells with Meat Sauce
Servings: 9 • Serving size: 3 stuffed shells • Old Points: 7 pts • Points+: 9 pts
Calories: 360.9 • Fat: 12.8 g • Protein: 28.4 g • Carb: 34.3 g • Fiber: 3.3 g
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Ingredients
- 27 (9 oz) Barilla Jumbo Shells
- 1 cup onion, finely chopped
- 2 garlic cloves, chopped
- 1 tsp olive oil
- 1 lb 99% lean ground turkey
- 32 oz crushed tomatoes (I used Tuttorosso)
- 1 tbsp chopped fresh basil
- salt and pepper
- 2 cups part skim ricotta cheese
- 8 oz reduced fat mozzarella cheese, shredded
- 1 egg
- 16 oz package frozen spinach, thawed and squeezed well
- 1/4 cup Parmigiano Reggiano
Details
Servings 9
Level of difficulty Average
Cooking time 60mins
Cost Average budget
Preparation
Step 1
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, about 15 minutes.
Preheat oven to 375°.
In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
Once shells are cooked and cool, fill each shell with (about 2 heaping tbsp) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
Top 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.
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