Pasta Shells With Zucchini & Spinach Recipe

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Pasta Shells With Zucchini & Spinach
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Ingredients
20
Count
Nutrition
348
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. FILLING: Melt butter over medium heat in a large, heavy dutch oven.
  2. Add onions& garlic; cook until onions are tender& wilted, stirring occasionally.
  3. PREPARE ZUCCHINI: Wash well, taste a bit of the skin from each& peel only if it tastes bitter.
  4. Grate& place in a colander in the sink.
  5. Sprinkle with about 2 tsps of salt& let excess liquid drain for 30 minutes.
  6. Rinse with cold water to remove most of the salt& then toss on a clean tea towel (or paper towels) to dry before cooking.
  7. Add drained zucchini to dutch oven& cook until any moisture evaporates.
  8. PREPARE SPINACH: Wash well& trim off tough stems.
  9. Place leaves, with water from washing still clinging to them, in a large pot.
  10. Cook for a few minutes or just until leaves have wilted.
  11. Let cool, then wring dry in a clean tea towel& chop.
  12. Add spinach to the dutch oven and combine thoroughly.
  13. Remove from heat& allow the mixture to cool.
  14. Drain off excess liquid.
  15. Beat eggs in a medium sized bowl; add ricotta& beat until smooth.
  16. Add Parmesan and seasonings; mix well.
  17. Combine with vegetable mixture in the dutch oven, mix thoroughly; set aside.
  18. SAUCE: Melt butter in large, heavy pot; cook onions& garlic until tender and wilted.
  19. Add tomatoes, including their liquid, breaking up the tomatoes with a wooden spoon.
  20. Cook for 30- 45 minutes or until sauce has thickened.
  21. Purée and test for seasonings.
  22. Set aside.
  23. Pasta: Cook shells in a large pot of salted water, according to package directions until el dente .
  24. Drain well and rinse with cold water to stop cooking and prevent sticking.
  25. Using a colander, gently shake shells to drain excess water.
  26. Lightly grease a 13 x 9 inch casserole dish.
  27. Spoon some of the filling into each shell& arrange, stuffed side up, in the casserole dish.
  28. Pour sauce over the shells& sprinkle with Parmesan cheese.
  29. (If you can only find small shells, just layer them on the bottom of the casserole dish, cover with a layer of filling, a layer of sauce and sprinkle with Parmesan).
  30. Bake at 350°F for 40-50 minutes or until heated through and bubbling.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 348.22 Kcal (1458 kJ)
Calories from fat 200.44 Kcal
% Daily Value*
Total Fat 22.27g 34%
Cholesterol 112.83mg 38%
Sodium 739.22mg 31%
Potassium 395.39mg 8%
Total Carbs 19.76g 7%
Sugars 2.17g 9%
Dietary Fiber 1.77g 7%
Protein 17.85g 36%
Vitamin C 16.8mg 28%
Vitamin A 0.1mg 4%
Iron 2mg 11%
Calcium 375.9mg 38%
Amount Per 100 g
Calories 157.32 Kcal (659 kJ)
Calories from fat 90.56 Kcal
% Daily Value*
Total Fat 10.06g 34%
Cholesterol 50.98mg 38%
Sodium 333.96mg 31%
Potassium 178.63mg 8%
Total Carbs 8.93g 7%
Sugars 0.98g 9%
Dietary Fiber 0.8g 7%
Protein 8.06g 36%
Vitamin C 7.6mg 28%
Vitamin A 0.1mg 4%
Iron 0.9mg 11%
Calcium 169.8mg 38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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