Stuffed Ricotta and Spinach Shells



Stuffed Ricotta and Spinach Shells were on my "freeze" list.  I finally got around to eating them and I am really quite happy with how they turned out!  They froze well and cooked well. Really delicious! Four shells are more than enough to fill you up.

Recipe:
  • 16 Jumbo Pasta Shells (I used Unico Brand)
  • 1/2 a package of frozen spinach, thawed and completely drained
  • 1 1/4 Cup Ricotta Cheese
  • 1 egg
  • 1 tsp dried oregano
  • salt to taste
  • Mozzarella and Red Sauce to desired amount.
Directions:
Boil water, and cook shells as per box instructions.  Once cooked, strain and let cool slightly.  While the pasta is cooking create your filling. Beat egg.  Add ricotta.  Once blended, mix in spinach, oregano and salt.  Divide filling into the 16 shells.  At this point you can cook them in the oven or freeze them.  I froze them without sauce.  When I cooked them from frozen, I put the sauce on top and baked at 375*F for 35 minutes.  Then I added the mozzarella and put it back in the oven for 10 minutes.  They were the perfect temperature and cooked through.

Each stuffed shell is 71 calories.  Of course, you'll need to add in the calories for the sauce and mozzarella depending on how much you use. I don't like to include those calories as everyone will use the amount they want! 

Recipe adapted from this recipe:
http://www.kraftcanada.com/EN/recipes/stuffed-shells-82696.aspx?cm_mmc=eml-_-mtdce-_-20120908-_-6009

Comments

Post a Comment

Popular posts from this blog

The ups and downs

I debated whether to blog about this but, I read a quotation the other day that really stuck with me and is a big reason behind why I'm writing this today.  It said: "The reason we struggle with insecurity is because we  compare our behind the scenes with everyone else's highlight reel" With the internet and social media it's very easy to just see everyone's highlight reel, see what they want you to see and really get down about yourself.  So in an effort to be completely transparent and honest about what I'm doing, I will share the good and the bad.  So, here I go.  As I mentioned earlier this week, I really enjoyed our vacation. A lot.  I ate so much fabulous food and was lucky enough to not gain any weight. This week however has been so difficult.  I'm back to my low fat, lower carb, high protein, literally watching every single thing I eat lifestyle.  I know I always refer to it as a lifestyle change and I've felt that way the whole
Read more

30 Day Shred

I'm getting bored with my workout routine lately. Go to the gym, hop on the treadmill or elliptical and then do either chest, back or leg weight lifting.  Throw in a little core on days I'm at the gym longer.  It's becoming really routine.  So, with that I am going to add the 30 Day Shred into the mix. I'm also tired of the exercise I'm doing slowing down my weight loss (I know I know, it's the healthier thing to do and I haven't stopped exercising!) This shred is supposed to boost weight loss. I figure it's worth a shot. A few friends of mine have decided to start the 30 day shred. After some contemplating about whether or not I had enough room in my apartment to actually do the workout I've decided to try it! I got my hands on Levels 1, 2 and 3 and I'm ready. I need to remember to take my measurements too because apparently those that didn't lose a ton of weight ended up losing quite a few inches. From what I've read, you spend 10 d
Read more

Spinach & Ricotta Lasagna Rolls

Image
Lasagna rolls! Surprisingly low calorie and very delicious.  I have two photos above. One of when they were freshly rolled before they went in the freezer and the picture below it when they came out of the oven.  I don't like my lasagna too saucy so feel free to add more but here is the recipe: 5 lasagna noodles, cooked (I used Catelli Smart) 1/4 of a package of frozen spinach, thawed and completely drained 1 Cup Ricotta Cheese 1 egg salt and pepper to taste Mozzarella and Red Sauce to desired amount. Cook the lasagna noodles. While the noodles are cooking, make your filling.  Mix ricotta, spinach and egg, salt and pepper together.  Drain noodles and lay out flat, make sure they are dry. Divide the filling among the 5 noodles.  Then roll.  At this point, I took them and put them in an airtight container and froze them.  To cook them, I took them out of the freezer, put sauce on them and put them in the oven in a pyrex dish for 35 minutes at 375*F.  Then I took them
Read more