Appetizers

Cheese Stuffed Shells

48
6
12 ounces jumbo pasta shells
1 ¼ cups shredded mozzarella cheese (reserve ¼ cup)
1 cup parmesan cheese (grated)
2 lbs ricotta cheese
4 eggs (lightly beaten)
½ cup fresh spinach (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon black pepper
1 tablespoon dried parsley
8 ounces spaghetti sauce
In a large pot bring water to a boil and cook shells according to package directions or until al dente. Drain and plunge into cold water to cool. Drain again and set aside. In a medium bowl combine – 1 cup mozzarella cheese, parmesan, ricotta, eggs, spinach, garlic, pepper and parsley. Pour a thin later of spaghetti sauce on the bottom of a 12 x 9” baking dish. Preheat the oven to 375 degrees. Spoon the cheese mixture into each shell and place right side up in a baking dish. Repeat until cheese mixture is gone. Pour the remaining sauce over the shells. Cover loosely with tin foil and bake in the oven for 40 minutes. During the last 5 minutes of baking, remove the tin foil and sprinkle the remaining mozzarella cheese on top of the shells. Bake 5 more minutes. Remove from the oven and serve.
Nutritions

Calories
697

Sodium
1108mg
46% DV

Fat
37g
58% DV

Protein
40g
80% DV

Carbs
45g
15% DV

Fiber
7g
28% DV