NUTRITION

SERVINGS

INGREDIENTS

6 units jumbo pasta shells

0.75 cup low-fat cottage cheese

1 cup fresh spinach

1 large egg

1 oz part-skim mozzarella cheese

1 tbsp parmesan cheese

0.5 cup marinara sauce

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

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

• 3

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

• 4

  In a blender or food processor, pulse the cottage cheese until it reaches a completely smooth, ricotta-like consistency.

• 5

  In a medium mixing bowl, combine the smoothed cottage cheese, chopped spinach, egg, garlic powder, sea salt, and black pepper.

• 6

  Spread half of the marinara sauce across the bottom of a small baking dish.

• 7

  Fill each cooked pasta shell generously with the cheese and spinach mixture and arrange them in the baking dish.

• 8

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

• 9

  Bake for 20 minutes until the cheese is melted and the sauce is bubbling.

• 10

  Garnish with finely chopped fresh parsley and serve immediately.