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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spinach Pesto Stuffed Shells

Source: dLife

Pasta shells stuffed with spinach, ricotta cheese and pesto.

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 10.2 Fat, 0.4 Vegetables, 0.0 Fruits, 0.0 Meat, 2.2 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

1.0
1 each cooking spray 0.25
0 1/4 cup fresh chopped onion 2.0
2 each medium garlic cloves 0.5
0 1/2 tsp dried basil 0.5
0 1/2 cup fresh chopped spinach 0.75
0 3/4 cup Cheese, ricotta, reduced fat 0.25
0 1/4 tsp ground nutmeg 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 2.0
2 cup pasta shells

Spinach pesto 2.0
2 tbsp chopped red bell peppers 2.0
2 each fresh basil leaves 8.0
8 oz fresh spinach leaves 3.0
3 tbsp fresh basil 1.0
1 each medium garlic cloves 1.0
1 tbsp reduced fat grated parmesan cheese 2.0
2 tbsp olive oil 1.0
1 tbsp fresh lemon juice 1.0
1 pinch salt 1.0
1 pinch black pepper

Directions

Heat oven to 350 degrees.
In a medium, vegetable spray coated skillet saute onions, garlic, and basil until onions are transparent, about 3 or 4 minutes.
Spoon in spinach and cook until it is wilted, about 5 minutes.
Combine spinach with cheese and blend in nutmeg, salt, and pepper. Spoon mixture into shells and lay in a pan.
Bake, uncovered for 20 minutes.
Remove from oven. Place shells on a serving plate and ladle Spinach Pesto over. Scatter peppers and basil for garnish.
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.
Refrigerate until serving. Salt and pepper to taste. Serve at room temperature.