Sweet Potato, Spinach, and Ricotta Stuffed Shells
Ingredients
The filling
-
2
tablespoons
olive oil
-
¼
large
white onion, finely diced
-
5
oz
fresh spinach
-
1
cup
full-fat ricotta cheese
-
1
cup
4% cottage cheese
-
15
oz
canned sweet potato puree
-
½
tablespoon
minced garlic
-
⅛
teaspoon
salt
The sauce and toppings
-
24
oz
jar organic marinara sauce
-
½
cup
vegetable broth
-
1
cup
shredded mozzarella
The pasta
-
12
oz
jumbo shells, uncooked
Instructions
- Preheat the oven to 425ºF and prepare a casserole dish.
- Heat olive oil in a skillet and sauté diced onion for 1 minute.
- Add fresh spinach and sauté until wilted, then remove from heat.
- In a bowl, mix ricotta, cottage cheese, sweet potato puree, minced garlic, salt, and the wilted spinach.
- Spread a layer of marinara sauce and vegetable broth in the casserole dish.
- Stuff the jumbo shells with the filling and place them in the dish.
- Pour remaining marinara sauce over the stuffed shells and cover with foil.
- Bake for 60 minutes, then uncover and sprinkle mozzarella on top.
- Bake for an additional 10 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
8
Calories
393
Total fat
15g
Total carbohydrates
47g
Total protein
20g
Sodium
0mg
Cholesterol
0mg
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