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Ingredients
- 16 x Jumbo shells or possibly 8 packaged manicotti shells
- 1 pkt (10-oz) minced frzn spinach, thawed
- 2 x Beaten Large eggs
- 1 c. Ricotta cheese
- 1 c. Shredded mozzarella cheese, (4 ounces)
- 1 c. Shredded cheddar cheese, (4 ounces)
- 1/2 c. Freshly shredded or possibly grated Parmesan cheese
- Â Â Sauce
Directions
- Cook pasta according to directions. Drain immediately. Rinse in cool water; drain well. Meanwhile, drain thawed spinach well, pressing out excess liquid. For filling, combine Large eggs; ricotta, mozzarella, and cheddar cheeses; half of the Parmesan cheese; and the spinach. Spoon about 3 Tbsp. filling into each jumbo shell or possibly about 1/3 c. filling into each manicotti shell. Place 4 jumbo shells or possibly 2 manicotti shells into each of 4 individual casseroles. Top with sauce; sprinkle with remaining Parmesan cheese. If cooking immediately: bake, covered in a 350 degree F.. oven for about 25 min or possibly until heated through.
- To freeze: Seal, label, and freeze casseroles for up to 3 months. To serve, bake 1 or possibly 2 of the frzn casseroles, covered, in a 375 degree F. oven for about one hour or possibly until heated through.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 630g | |
| Calories 1547 | |
| Calories from Fat 968 | 63% |
| Total Fat 108.71g | 136% |
| Saturated Fat 63.05g | 252% |
| Trans Fat 0.0g | |
| Cholesterol 726mg | 242% |
| Sodium 2413mg | 101% |
| Potassium 705mg | 20% |
| Total Carbs 27.11g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 5.26g | 4% |
| Protein 113.65g | 182% |
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