Intente algo nuevo de nuestros amigos en Whole Foods


  • 16 jumbo pasta shells
  • 2 cucharaditas de aceite de oliva virgen extra
  • 1/2 pound baby spinach
  • 2 dientes de ajo, finamente picado
  • 1/2 pound part-skim ricotta cheese
  • 1/2 pound part-skim mozzarella cheese, rallado
  • 1 huevo, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese


Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, acerca de 10 acta. Drain well then toss with oil in a large bowl; dejar de lado.

Precaliente el horno a 375 ° F. Put spinach into a large skillet and drizzle with a tablespoon or two of water. Cover and cook over medium low heat, tossing occasionally, until just wilted; escurrir bien. When cool enough to handle, squeeze to remove any excess water. Chop spinach and transfer to a large bowl. Add garlic, ricotta, mozzarella, egg and basil to make the filling.

Spread a few spoonfuls of marinara sauce in the bottom of a shallow baking dish large enough to hold the shells in a single layer. Fill each shell with spinach mixture and arrange in the dish. Pour remaining sauce over and around the stuffed shells and top with Parmigiano Reggiano. Cover with foil and bake until hot throughout, 20 a 30 acta, then uncover and continue baking until golden brown, acerca de 10 minutos más.

Información Nutricional

POR SERVICIO:450 calorías (190 de la grasa), 22g grasa total, 10g de grasa saturada, 110mg de colesterol, 1060mg de sodio, 36g de hidratos de carbono (4g de fibra dietética, 5g de azúcar), 29g de proteínas