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Pasta Shell Appetizers
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- #11384
serves/makes:
ready in:
over 2 hrs
over 2 hrs
1 review
ingredients
18 jumbo pasta shells
1 package (10 ounce size) frozen chopped spinach, thawed & drained
1 can (8 ounce size) water chestnuts, drained and chopped
3/4 cup nonfat ricotta cheese
1/2 cup mayonnaise
1/4 cup carrot, finely chopped
3 tablespoons onion, finely chopped
3/4 teaspoon garlic powder
3/4 teaspoon hot pepper sauce
directions
Cook pasta according to package directions.
Rinse under cold water until shells are cool; drain well. Combine remaining ingredients in medium bowl; mix well. Fill each shell with approximately 3 tablespoons spinach mixture; cover. Refrigerate up to 12 hours before serving.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
August 3, 2011
These were easy to make and really tasty. The only complaint we had was that as finger food, it's not the easiest to eat. The pasta is sort of hard to hold on to. It was nice because these could be made ahead of time so the day of our taste-testing party I had one less recipe to worry about!