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Yogurt and Spinach Stuffed Shells Recipe

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This recipe for Yogurt and Spinach Stuffed Shells is from The Roorda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 jumbo pasta shells
10 oz pkg frozen chopped spinach, thawed & squeezed dry
1 cup plain non-fat yogurt
1 cup part skim ricotta (cottage cheese can be substituted)
1/2 cup chopped onions
2 egg whites, slightly beaten (you can put in whole eggs if you want)
1 Tbsp fresh parsley, chopped
1 clove garlic, crushed
1/4 tsp freshly ground pepper
1/8 tsp ground nutmet
3 cups meatless spaghetti sauce
1/2 cup shredded part-skim Mozzarella
3 Tbsp grated Parmesan
Directions:
Directions:
Cook shells, not too soft.
Rinse, drain, cool.
Combined spinach, yogurt, ricotta, onion, eggs, parsley, garlic, pepper, and nutmeg.
Spread 1.5 cups spaghetti sauce in bottom of 9" x 13" pan.
Fill each cooked shell with 1-1/2 Tbsp spinach yogurt filling.
Arrange in single layer on spaghetti sauce in baking dish.
Spoon remaining sauce over shells.
Sprinkle with Mozzarella and Parmesan.
Cover loosely with foil.
Bake at 350° for 30 minutes or until filling begins to bubble.

 

 

 

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