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  • 16 jumbo pasta shells
  • 2 teaspoons extra virgin olive oil
  • 1/2 pound baby spinach
  • 2 spicchi d'aglio, tritato finemente
  • 1/2 pound part-skim ricotta cheese
  • 1/2 pound part-skim mozzarella cheese, grattugiato
  • 1 uovo, 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, circa 10 minuti. Drain well then toss with oil in a large bowl; mettere da parte.

Preriscaldate il forno 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; drain well. 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 minuti, then uncover and continue baking until golden brown, circa 10 minuti in più.

Informazioni Nutrizionali

Per porzione:450 calorie (190 dal grasso), 22g di grassi totali, 10g di grassi saturi, 110mg di colesterolo, 1060mg di sodio, 36g di carboidrati (4g fibre alimentari, 5g di zucchero), 29proteine ​​g