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Ingredientes
- 20 x jumbo pasta shells
- Â Â Salt to taste
- 1 c. spinach leaves
- 1/2 c. grated pecorino Romano cheese
- 1/2 tsp chopped garlic
- 1 x egg
- Â Â Dry red pepper flakes to taste
- 1 lb ricotta cheese
- 1 Tbsp. extra virgin olive oil
- 2 c. pasta sauce such as marinara mushroom or possibly
- Â Â meat sauce
- 1Â 1/2 c. shredded part-skim mozzarella cheese
- 1/4 c. grated Parmesan cheese
- 1/4 c. thinly-sliced basil leaves
Direcciones
- Cook pasta shells in plenty of boiling salted water till tender but still hard to the bite, 12 to 15 min or possibly according to package instructions. Drain.
- Chop spinach in food processor. Transfer to bowl and stir in Romano cheese, garlic, egg, 1/2 tsp. salt and red pepper flakes to taste. Add in ricotta and mix well.
- Gently toss pasta shells in oil. Put 2 slightly rounded Tbsp. of cheese-spinach mix in each of 16 pasta shells. Close shells, slightly overlapping 1 side of each.
- Spread 1 1/2 c. pasta sauce proportionately in bottom of 13- by 9-inch shallow baking dish. Arrange shells, rounded-side down, in single layer over sauce. Spoon remaining 1/2 c. sauce proportionately over shells. Sprinkle mozzarella and Parmesan over sauce. Cover with foil. (If made ahead, bring to room temperature before baking.)
- Bake covered at 350 degrees till sizzling, about 35 min. Sprinkle with basil and serve warm.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 194 | 52% |
| Total Fat 21.64g | 27% |
| Saturated Fat 10.29g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 759mg | 32% |
| Potassium 643mg | 18% |
| Total Carbs 24.99g | 7% |
| Dietary Fiber 4.0g | 13% |
| Sugars 13.43g | 9% |
| Protein 19.33g | 31% |
