Essayez quelque chose de nouveau de nos amis Whole Foods

Ingrédients

  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach
  • 2 gousses d'ail, hachées finement
  • 1/2 pound part-skim ricotta cheese
  • 1/2 pound part-skim mozzarella cheese, râpé
  • 1 œuf, lightly beaten
  • 1 tablespoon chopped basil
  • 1 1/2 cups marinara sauce
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Itinéraire

Bring a large pot of salted water to a boil. Add pasta shells and cook until al dente, sur 10 minutes. Drain well then toss with oil in a large bowl; mettre de côté.

Préchauffer le four à 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; bien égoutter. 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 à 30 minutes, then uncover and continue baking until golden brown, sur 10 minutes plus.

Information nutritionnelle

PAR PORTION:450 calories (190 à partir de matières grasses), 22g lipides, 10g de graisses saturées, 110mg de cholestérol, 1060mg de sodium, 36g de glucides (4g de fibres alimentaires, 5g de sucre), 29g de protéines