Creamy Provolone and Spinach Stuffed Shells
Nutrition per Serving
450
Calories
25g
Protein
45g
Carbs
20g
Fat
This recipe includes pasta shells, ricotta, provolone, spinach, and marinara sauce. The Glycemic Index (GI) for pasta is low, especially when it's cooked al dente. Cheese is also low in GI, making this a great meal for those with PCOS.
Ingredients
12 jumbo pasta shells (US: 6 ounces, Metric: 170 grams), 1 cup ricotta cheese (US: 8 ounces, Metric: 225 grams), 1 cup shredded provolone cheese (US: 4 ounces, Metric: 113 grams), 1 cup chopped fresh spinach (US: 1 ounce, Metric: 28 grams), 1/2 cup grated Parmesan cheese (US: 2 ounces, Metric: 57 grams), 1 egg, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1 cup marinara sauce (US: 8 ounces, Metric: 225 grams)
Instructions
1. Preheat your oven to 375 degrees F (190 degrees C). 2. Cook the pasta shells according to the package instructions. Drain and set aside. 3. In a bowl, combine the ricotta, provolone, spinach, Parmesan, egg, salt, and pepper. Mix until well combined. 4. Spread the marinara sauce at the bottom of a baking dish. 5. Stuff each pasta shell with the cheese and spinach mixture and arrange them in the baking dish. 6. Cover the dish with aluminum foil and bake for 25 minutes. 7. Remove the foil and bake for another 5 minutes or until the cheese is bubbly and slightly golden. 8. Let it cool for a few minutes before serving.
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