Sweet Potato Stuffed Shells
Creamy, sweet, and fun, Sweet Potato Stuffed Shells make a filling, nutrient-rich, vegetarian dinner.
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
- 2 medium sweet potato
- 12 ounce pasta shells, jumbo
- 1 cup spinach
- 2 cup ricotta cheese, part skim milk
- 1/3 cup Parmesan cheese, grated
- 2 clove garlic
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1 teaspoon lemon peel, raw
- 1 medium lemon
Preheat the oven to 400 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.
Cook the jumbo pasta shells according to package directions and drain.
Finely chop spinach. In a medium bowl, combine the ricotta cheese, Parmesan , garlic, spinach, egg, salt and pepper, fresh lemon juice, and lemon zest. Stir well.
Stuff the cooked pasta shells with the sweet potato/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.
Serve with your favorite marinara or Alfredo sauce.
Calories: 270kcal | Carbohydrates: 39g | Protein: 14g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 412mg | Fiber: 2g | Sugar: 3g