NUTRITION

SERVINGS

INGREDIENTS

4 whole jumbo pasta shells

0.6 cup part-skim ricotta cheese

1 cup fresh baby spinach

0.5 cup no-sugar-added marinara sauce

1 oz low-moisture part-skim mozzarella cheese

2 tbsp grated parmesan cheese

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  Bring a large pot of salted water to a boil and cook the jumbo shells until al dente, then drain and set aside.

• 3

  Steam the fresh baby spinach until wilted, squeeze out all excess moisture using a clean kitchen towel, and chop it finely.

• 4

  In a medium mixing bowl, combine the part-skim ricotta, chopped spinach, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Spread half of the no-sugar-added marinara sauce evenly across the bottom of a small baking dish.

• 6

  Stuff each cooked shell generously with the spinach-ricotta mixture and arrange them in the baking dish.

• 7

  Spoon the remaining marinara sauce over the shells and sprinkle with the mozzarella and parmesan cheeses.

• 8

  Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and golden brown.