Cheesy Spinach Stuffed Shells

Health score
23%
Cheesy Spinach Stuffed Shells
45 min.
8
304kcal
40.36%sweetness
69.11%saltiness
12.66%sourness
11.49%bitterness
24.97%savoriness
100%fattiness
0%spiciness

Ingredients

  • 16 jumbo shells 
  • 10 oz spinach frozen according to directions cooked
  • 0.5 cup wheat germ 
  • 0.5 cup parmesan shredded
  • 0.5 cup pecans chopped
  • cup mexican cheese blend shredded (cheddar works, too)
  •  spring onion diced finely
  • servings salt to taste
  • 0.3 teaspoon basil dried to taste
  •  eggs 
  • 0.3 water 
  • 16 oz alfredo sauce (I used Ragu)
  • 28 oz pasta sauce traditional (I used Prego )

Equipment

  • frying pan
  • paper towels
  • oven
  • pot
  • microwave
  • spatula

Directions

  1. Start by pre-boiling your jumbo shells in a large pot of boiling salted water. You only need to cook them for about 9 minutes. They'll finish cooking in the oven, later. After the 9 minutes, take them out and drain them face down on a paper towel. You don't want an excess water in the shell!
  2. While the noodles are cooking, work on your filling. Cook some frozen spinach in the microwave until it's no longer frozen. I'd recommend following the directions on the box, but don't add in any water. Once the spinach is cooked, add to the spinach, wheat germ, parmesan cheese, Mexican (the original recipe called for cheddar) shredded cheese, chopped pecans, and finely diced green onions.
  3. Mix until combined.
  4. Add in salt, a touch of pepper, and dried basil, to taste. I used about teaspoon of dried basil, but feel free to use as much as you like. The sisters also suggest adding nutmeg, to taste, if you like!
  5. Once the mixture is seasoned to your liking, add in two eggs and water and mix again until the eggs have been fully incorporated!
  6. Now stuff the mixture into each of the shells. You should have enough of the spinach filling to make about 16 - 20 shells. Set these aside.
  7. Take an 8 x 8 pan (you could also use a 9 x 1
  8. and grease it with cooking spray. Now spread alfredo sauce on the bottom, you'll use about of a jar.
  9. Spread spaghetti sauce on top of that. Use a spatula to spread it evenly on the bottom of the pan. Top the sauces with the shells. Use the remaining sauce to top the shells.
  10. Bake in a preheated 350 degree oven, uncovered, for about 30 - 35 minutes or until the sauce is bubbly and serve!

Nutrition Facts

Calories304kcal
Protein17.66%
Fat62.49%
Carbs19.85%

Properties

Glycemic Index
19.5
Glycemic Load
2.43
Inflammation Score
-10
Nutrition Score
25.07%

Flavonoids

Cyanidin
0.66mg
Delphinidin
0.45mg
Catechin
0.45mg
Epigallocatechin
0.35mg
Epicatechin
0.05mg
Epigallocatechin 3-gallate
0.14mg
Kaempferol
0.04mg
Quercetin
0.32mg

Taste

Sweetness:
40.36%
Saltiness:
69.11%
Sourness:
12.66%
Bitterness:
11.49%
Savoriness:
24.97%
Fattiness:
100%
Spiciness:
0%

Nutrients percent of daily need

Calories:303.58kcal
15.18%
Fat:21.64g
33.29%
Saturated Fat:8.96g
56.02%
Carbohydrates:15.47g
5.16%
Net Carbohydrates:11.26g
4.09%
Sugar:5.3g
5.89%
Cholesterol:95.66mg
31.89%
Sodium:1274.11mg
55.4%
Protein:13.76g
27.51%
Vitamin K:142.06µg
135.29%
Vitamin A:4819.05IU
96.38%
Manganese:1.62mg
81.21%
Phosphorus:253.26mg
25.33%
Calcium:242.86mg
24.29%
Selenium:16.82µg
24.02%
Folate:91.68µg
22.92%
Magnesium:75.68mg
18.92%
Vitamin E:2.73mg
18.2%
Vitamin B2:0.31mg
18.08%
Fiber:4.21g
16.85%
Vitamin B1:0.25mg
16.45%
Copper:0.32mg
16.03%
Potassium:553.22mg
15.81%
Zinc:2.36mg
15.73%
Vitamin B6:0.3mg
15.13%
Iron:2.66mg
14.75%
Vitamin C:9.53mg
11.55%
Vitamin B3:1.82mg
9.09%
Vitamin B5:0.8mg
7.98%
Vitamin B12:0.35µg
5.75%
Vitamin D:0.32µg
2.14%