NUTRITION

SERVINGS

INGREDIENTS

5 whole jumbo pasta shells

0.5 cup part-skim ricotta cheese

1 cup fresh chopped spinach

1 large egg

0.5 cup low-sodium marinara sauce

2 tbsp grated parmesan cheese

2 tbsp shredded part-skim mozzarella cheese

0.25 tsp garlic powder

0.25 tsp dried oregano

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Steam the fresh chopped spinach until completely wilted, then use a clean kitchen towel to squeeze out every drop of excess moisture.

• 4

  In a medium mixing bowl, stir together the ricotta cheese, squeezed spinach, egg, parmesan, garlic powder, oregano, sea salt, and black pepper until well combined.

• 5

  Pour half of the marinara sauce into the bottom of your baking dish, spreading it into an even layer.

• 6

  Fill each cooked shell with a generous amount of the spinach-ricotta mixture and nestle them into the sauce in the dish.

• 7

  Spoon the remaining marinara sauce over the stuffed shells and sprinkle evenly with the shredded mozzarella cheese.

• 8

  Bake for 20 to 25 minutes until the sauce is bubbling and the cheese has melted into a golden, gooey layer.