Spinach and Mozzarella Stuffed Shells

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Ingredients

Adjust Servings:
300g Frozen Chopped Spinach
500g Jumbo Pasta Shells 1 packet
30g Butter
1 onion Onion 1 carton
1 cup Mozzarella Cheese shredded cheese
1/2 cup Parmesan Cheese grated
1/4 cup Chopped Basil
2 Eggs Eggs
1/4 tsp Salt
500g Pasta Sauce

Nutritional information

2621
Kilojoules
624
Calories
20.8g
Fat
76.8g
Carbs

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Spinach and Mozzarella Stuffed Shells

Cuisine:

A favorite Italian food

  • 60 min
  • Serves 6
  • Medium

Ingredients

Directions

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Easy Entertaining pasta shells filled with a combination of Italian cheeses with finely chopped spinach – a great dinner for the family and friends

  1.  Thaw the spinach and squeeze dry. Set aside. Preheat oven to 180°C. Spray a large baking dish with nonstick cooking spray. Cook the shells according to the packet directions. Drain and rinse with cool water. Dry in a single layer on paper towels
  2.  Melt the butter in a large frying pan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the spinach. Cover and simmer, stirring occasionally, for 3 minutes. Transfer to a large bowl.
  3. Add the ricotta, mozzarella, Parmesan, basil, eggs and salt to the spinach mixture; mix well. Using a teaspoon, stuff the shells with cheese mixture.
  4. Spoon enough sauce into the prepared baking dish to cover the bottom. Arrange the stuffed shells in a single layer on top of the sauce. Cover with the remaining sauce and bake until the filling is hot and bubbly, about 30 minutes. Transfer the shells to individual serving plates and spoon the sauce over and around the shells to serve.

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