STUFFED
PASTA SHELLS1 stuffed pasta shell: 97 Calories; 5.3
g Total Fat (2 g Mono, 0.4 g Poly, 2.6 g Sat); 26 mg Cholesterol;
7 g Carbohydrate; 1 g Fibre; 6 g Protein; 143 mg Sodium
Box of frozen chopped spinach, thawed
and squeezed dry
10 oz.
300 g
Ricotta cheese
1 cup
250 mL
Grated Parmesan cheese
1/3 cup
75 mL
Large egg, fork-beaten
1
1
Salt
1/4 tsp.
1 mL
Ground nutmeg
1/8 tsp.
0.5 mL
Grated part-skim mozzarella cheese
1/2 cup
125 mL
Cook pasta in boiling water and first amount of salt in large
uncovered pot or Dutch oven for 13 to 15 minutes, stirring occasionally,
until tender but firm. Drain. Rinse with cold water. Drain well.
Return pasta to same pot. Set aside.
Melt margarine in small frying pan on medium. Add onion. Cook
for 5 to 10 minutes, stirring often, until softened.
Add garlic. Heat and stir for 1 to 2 minutes until fragrant.
Cool.
Drizzle water in ungreased 3 quart (3 L) shallow baking dish.
Combine next 6 ingredients in medium bowl. Add onion mixture.
Stir well. Makes about 2 cups (500 mL) filling. Spoon 2 tbsp.
(30 mL) filling into each pasta shell. Arrange stuffed pasta
shells in single layer in prepared baking dish.
Sprinkle mozzarella cheese over top of shells. Cover with foil.
Bake in 350ºF (175ºC) oven for about 20 minutes until
heated through and cheese is melted. Discard foil. Let stand
for 5 minutes. Makes 16 stuffed pasta shells. Kids Can Help: Squeezing water from spinach.
Stuffing pasta shells. Grating and sprinkling mozzarella cheese.
STUFFED
PASTA SHELLS
