Category: Vegetarian

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Spinach, Asiago and Artichoke Phyllo Cups

Spinach, Asiago and Artichoke Phyllo Cups
Yields 30
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
778 calories
53 g
104 g
50 g
36 g
25 g
440 g
1617 g
5 g
0 g
19 g
Nutrition Facts
Serving Size
440g
Yields
30
Amount Per Serving
Calories 778
Calories from Fat 439
% Daily Value *
Total Fat 50g
77%
Saturated Fat 25g
124%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 16g
Cholesterol 104mg
35%
Sodium 1617mg
67%
Total Carbohydrates 53g
18%
Dietary Fiber 17g
66%
Sugars 5g
Protein 36g
Vitamin A
392%
Vitamin C
30%
Calcium
94%
Iron
33%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
  2. 1 cup frozen chopped spinach, thawed and squeezed dry
  3. 6 ounce jar of marinated artichoke hearts, drained and finely chopped
  4. ½ cup shredded Asiago cheese
  5. ¼ cup cream cheese
  6. 2 tablespoons grated Parmesan cheese
  7. Salt and pepper to taste, optional
  8. Chives for garnish, optional
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place tart shells on a baking sheet. In a small bowl, combine the spinach, chopped artichokes, cheese, cream cheese and parmesan cheese. Spoon into tart shells.
  3. Bake for 10-15 minutes or until lightly browned. Serve warm.
beta
calories
778
fat
50g
protein
36g
carbs
53g
more
NoMayo https://nomayo.us/
Posted on

Baked Lentil and Spinach Stuffed Shells

Baked Lentil and Spinach Stuffed Shells
Serves 6
Here's an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch - you'll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.
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3288 calories
424 g
292 g
89 g
199 g
47 g
1965 g
4345 g
55 g
0 g
32 g
Nutrition Facts
Serving Size
1965g
Servings
6
Amount Per Serving
Calories 3288
Calories from Fat 779
% Daily Value *
Total Fat 89g
136%
Saturated Fat 47g
236%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 23g
Cholesterol 292mg
97%
Sodium 4345mg
181%
Total Carbohydrates 424g
141%
Dietary Fiber 116g
464%
Sugars 55g
Protein 199g
Vitamin A
673%
Vitamin C
66%
Calcium
255%
Iron
203%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 8 ounces (about 30) jumbo pasta shells
  2. 1 (15-ounce) can lentils, drained
  3. 1 1/2 cup reduced-fat ricotta cheese
  4. 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
  5. 1 (25-ounce) jar marinara sauce
  6. 1 1/4 cup shredded part-skim mozzarella cheese
Instructions
  1. Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again. 

Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach. Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Notes
  1. Per Serving: Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrate (7g dietary fiber, 13g sugar), 23g protein
beta
calories
3288
fat
89g
protein
199g
carbs
424g
more
NoMayo https://nomayo.us/