Spinach-Stuffed Shells Alfredo
1 pkg (12 oz) jumbo shells
1 jar (16 oz) Alfredo pasta sauce
1/4 c milk
1/4 c chopped sun-dried tomatoes
1/4 tsp pepper
1 container (15 oz) ricotta cheese
1 pkg (10 oz) frozen, chopped spinach, thawed and squeezed dry
1 c crumbled feta cheese, 4 oz.
1/2 tsp dried oregano
1 T chopped fresh parsley
Cook pasta shells according to pkg directions; drain. Meanwhile, preheat oven to 350. Coat shallow 2 qt baking dish with cooking spray.
In bowl, mix Alfredo sauce, milk, sun-dried tomatoes, and pepper. Spread 1/2 c sauce mixture over bottom of baking dish. In separate bowl, mix ricotta, spinach, feta, 1/2 c mozzarella, egg, and oregano. Drain pasta shells well. Fill each shell with about 1 T. of ricotta-spinach mixture before placing in baking dish.
Pour remaining sauce over shells. Cover with foil. Bake 30 min. Uncover; sprinkle with remaining mozzarella. Bake, uncovered, until sauce is bubbling and cheese is melted, about 15 min. Let stand 10 min. before serving. Sprinkle with parsley.
Makes 6 servings Sinful