15 jumbo shells, prepared according to package directions
1 teaspoon Natural Grapeseed Oil
1 1/2 cups part-skim shredded mozzarella cheese, divided
1 large egg, beaten
6 tablespoons Basil Pesto Sauce, divided
Preheat oven to 400°F. Cook shells according to package directions.
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet and cook spinach until wilted. Remove the spinach, cool, and coarsely chop.
In a mixing bowl, combine the spinach with the ricotta, 1 cup mozzarella, egg, and 3 tablespoons Basil Pesto Sauce.
In a separate bowl, combine the diced tomatoes, tomato sauce, and remaining 3 tablespoons Basil Pesto Sauce.
Cover the bottom of an 8x8-inch baking dish with half of the sauce. Fill the shells with the ricotta filling and place on top of the sauce.
Top the stuffed shells with the remaining sauce and remaining 1/2 cup shredded mozzarella cheese. Cover with foil and bake for 20 minutes.
Remove the foil and continue cooking for another 15 minutes or until the cheese is melted and bubbly.
Calories 410 , Carbs 41 grams, Cholesterol 60 milligrams, Fat 16 grams, Fiber 4 grams, Protein 27 grams, Saturated Fat 5 grams, Sodium 700 milligrams, Sugar 9 grams
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