NUTRITION

SERVINGS

INGREDIENTS

3 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

0.5 cup liquid egg whites

1 cup fresh spinach

0.5 cup marinara sauce

1 tbsp grated parmesan cheese

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

• 2

  Cook the jumbo pasta shells in a large pot of boiling salted water until al dente, then drain and set aside to cool slightly.

• 3

  Finely chop the fresh spinach and sauté it with minced garlic in a non-stick pan over medium heat until wilted and any excess moisture has evaporated.

• 4

  In a medium mixing bowl, stir together the part-skim ricotta, liquid egg whites, sautéed spinach mixture, dried oregano, sea salt, and black pepper until well combined.

• 5

  Spread half of the marinara sauce evenly across the bottom of the prepared baking dish.

• 6

  Stuff each cooked pasta shell generously with the ricotta and spinach mixture, then arrange them neatly in the baking dish.

• 7

  Spoon the remaining marinara sauce over the center of the shells and sprinkle the grated parmesan cheese on top.

• 8

  Bake for 20 to 25 minutes until the filling is set and the sauce is bubbling hot.