Rain City Stuffed Shells
Dinner, Low Phosphorus, Low Potassium, High Protein, Low Sodium
Based on 6 servings per recipe.
- 1 package large pasta shells or manicotti tubes
- 1 half carton (about 2 cups) ricotta cheese
- 2 large eggs, beaten
- 1 bunch baby spinach
- 1/2 cup fresh basil, chopped
- large can low sodium tomato sauce
- enough grated parmesan cheese to garnish
Heat oven to 350 degrees.
Start large pot of boiling water for pasta.
Add shells and cook only about 4-5 minutes (you want them stiff enough to hold their shape).
Meanwhile, put the baby spinach in a bowl and microwave about 2-3 minutes (should be wilted), then coarsley chop.
Mix ricotta, cooked spinach, basil, and eggs together.
Rinse pasta in cold water.
Using a spoon, fill the shells.
Put 1/2 the sauce on the bottom of a greased casserole dish, setting shells filled side up.
Drizzle top with remaining sauce, sprinkle with parmesan and bake uncovered about 30 minutes.
About This Recipe
Just like lasagna in tidy little packages. Double the recipe and freeze for a quick reheated meal.