NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Dry jumbo pasta shells

0.5 cup Low-fat ricotta cheese

0.5 cup Liquid egg whites

1 cup Fresh spinach

0.5 cup No-sugar-added marinara sauce

1 oz Shredded low-fat mozzarella cheese

1 tbsp Grated parmesan cheese

0 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small baking dish with the olive oil.

• 2

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

• 3

  In a small skillet, sauté the fresh spinach over medium heat until fully wilted, then press out all excess liquid using a fine-mesh sieve.

• 4

  In a medium mixing bowl, combine the low-fat ricotta, liquid egg whites, wilted spinach, sea salt, black pepper, garlic powder, and dried oregano.

• 5

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

• 6

  Carefully stuff each cooked pasta shell with a generous amount of the ricotta mixture and arrange them in the dish.

• 7

  Spoon the remaining marinara sauce over the shells and sprinkle evenly with the shredded mozzarella and grated parmesan.

• 8

  Cover with foil and bake for 15 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.