Sweet Potato Stuffed Shells

Sweet Potato Stuffed Shells

Sweet Potato Stuffed Shells
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Serves: 8

Ingredients

  • 2 medium – sweet potato
  • 8 ounce – pasta shells, jumbo
  • 1/2 cup – spinach
  • 2 cup – ricotta cheese, part skim milk
  • 1 ounce – Parmesan cheese, grated
  • 2 clove – garlic
  • 1 large – egg
  • 1 teaspoon – salt
  • 1/2 teaspoon – black pepper, ground
  • 1 medium – lemon
  • 1 teaspoon – lemon peel, raw
Serve With:
  • 3 cup – broccoli, florets

Directions

  1. Preheat the oven to 400 degrees F. Cook sweet potatoes in the oven for 50-60 minutes or place in the microwave for 8-10 minutes. Scrape the sweet potato into a bowl and mash with a fork until smooth. Let it cool to warm room temperature before using.
  2. Cook the jumbo pasta shells according to package directions and drain.
  3. Finely chop spinach.  In a medium bowl, combine the ricotta cheese, Parmesan (1/3 cup), garlic, spinach, egg, salt and pepper and fresh lemon zest (zest of one lemon).Stir well. Stuff the cooked pasta shells with the squash/ricotta mixture and place them in a lightly greased 9X13-inch baking dish (depending on how full you fill the shells, you may not use all of them). Bake the shells for 18-20 minutes, until they are hot all the way through.
  4. Serve with your favorite marinara or Alfredo sauce.   Serve steamed broccoli on the side.  Season with lemon pepper if desired.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 182 9%
  • Fat: 4 g 6%
  • Carb: 29 g 10%
  • Fiber: 3 g 12%
  • Protein: 10 g 20%
  • Sugar: 2 g
written by
Amy Roskelley

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