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Ricotta-Stuffed Shells with Spinach Pesto
Source: dLife

Hand stuffed ricotta and spinach shells with spinach pesto.

Prep Time: 45 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 454.6
Total Carbs 32.1 g
Dietary Fiber 2.2 g
Sugars 2.0 g
Total Fat 28.8 g
Saturated Fat 7.7 g
Unsaturated Fat 2.0 g
Potassium 236.2 mg
Protein 17.6 g
Sodium 684.9 mg
Dietary Exchanges
5 1/2 Fat , 1 1/2 Vegetables , 1 Meat , 1 1/2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/4 cup  fresh chopped onion
2 each  medium garlic cloves
0 1/2 tsp  ground basil leaves
0 1/2 cup  fresh chopped spinach
0 3/4 cup  fat free ricotta cheese
0 1/4 tsp  ground nutmeg
0 1/4 tsp  salt
0 1/4 tsp  black pepper
4 oz  Pasta, shells, large, wheat free, low protein, dry
1 cup  pesto sauce
  1. In a lightly greased skillet, saute onion, garlic, and basil until onions are tender, 3 to 4 minutes.
  2. Add spinach and cook over medium heat until wilted, about 5 minutes.
  3. Stir spinach mixture into cheese, then stir in nutmeg, salt, and pepper. Stuff mixture into shells and place in baking pan.
  4. Bake, covered at 350 degrees F until hot through, about 20 minutes. Serve with Spinach Pesto.

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