Prosciutto- and Spinach-Stuffed Shells
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Updated Dec 3, 2010
Here's a cheesy pasta dish with smoky prosciutto, frozen spinach, and fresh basil. Yum!
Prosciutto- and Spinach-Stuffed Shells
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- Prep Time 35 min
- Total 1 hr 15 min
- Servings 5
- Ingredients 7
Ingredients
- 24 uncooked jumbo pasta shells (about 6 oz)
- 1 jar (26 oz) tomato-basil pasta sauce
- 3 cups shredded mozzarella cheese (12 oz)
- 1 cup cottage cheese
- 1 cup chopped prosciutto (4 1/2 oz)
- 1 box (9 oz) frozen spinach, thawed, squeezed to drain
- 2 tablespoons chopped fresh basil leaves, if desired
Instructions
-
Step1Heat oven to 375°F. Cook and drain pasta as directed on package. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/3 cup of the pasta sauce over bottom of baking dish.
-
Step2In medium bowl, mix 1 cup of the mozzarella cheese, the cottage cheese, prosciutto and spinach. Spoon scant 2 tablespoons mixture into each shell. Arrange filled shells in baking dish. Pour remaining pasta sauce over stuffed shells. Sprinkle remaining 2 cups mozzarella cheese evenly over sauce.
-
Step3Cover dish with foil. Bake 30 to 40 minutes or until thoroughly heated. Sprinkle with basil.
Nutrition
590
Calories
22g
Total Fat
37g
Protein
61g
Total Carbohydrate
17g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 590
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 11g
- 53%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 1750mg
- 73%
- Potassium
- 810mg
- 23%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 5g
- 22%
- Sugars
- 17g
- Protein
- 37g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 10%
- 10%
- Calcium
- 60%
- 60%
- Iron
- 20%
- 20%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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