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Spinach Pesto Stuffed Shells
Source: dLife

Pasta shells stuffed with spinach, ricotta cheese and pesto.

Rating:
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 303.2
Total Carbs 40.0 g
Dietary Fiber 2.1 g
Sugars 4.3 g
Total Fat 10.2 g
Saturated Fat 2.4 g
Unsaturated Fat 1.0 g
Potassium 191.8 mg
Protein 10.6 g
Sodium 243.3 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Vegetables , 2 1/2 Starch
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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Servings
Ingredients

1 each  cooking spray
0 1/4 cup  fresh chopped onion
2 each  medium garlic cloves
0 1/2 tsp  dried basil
0 1/2 cup  fresh chopped spinach
0 3/4 cup  Cheese, ricotta, reduced fat
0 1/4 tsp  ground nutmeg
0 1/4 tsp  salt
0 1/4 tsp  black pepper
2 cup  pasta shells

Spinach pesto
2 tbsp  chopped red bell peppers
2 each  fresh basil leaves
8 oz  fresh spinach leaves
3 tbsp  fresh basil
1 each  medium garlic cloves
1 tbsp  reduced fat grated parmesan cheese
2 tbsp  olive oil
1 tbsp  fresh lemon juice
1 pinch  salt
1 pinch  black pepper
Directions
  1. Heat oven to 350 degrees.
  2. In a medium, vegetable spray coated skillet saute onions, garlic, and basil until onions are transparent, about 3 or 4 minutes.
  3. Spoon in spinach and cook until it is wilted, about 5 minutes.
  4. Combine spinach with cheese and blend in nutmeg, salt, and pepper. Spoon mixture into shells and lay in a pan.
  5. Bake, uncovered for 20 minutes.
  6. Remove from oven. Place shells on a serving plate and ladle Spinach Pesto over. Scatter peppers and basil for garnish.
  7. To make spinach pesto - combine red pepper, fresh basil, spinach, basil, and garlic cloves in a blender or food processor. Blend until smooth and creamy. Add lemon juice to taste.
  8. Refrigerate until serving. Salt and pepper to taste. Serve at room temperature.

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