NUTRITION

SERVINGS

INGREDIENTS

1 whole Jumbo pasta shells

0.5 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

0.25 cup Liquid egg whites

0.5 oz Shredded part-skim mozzarella cheese

1 tbsp Grated parmesan cheese

0.25 cup Marinara sauce

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 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.

• 3

  Finely chop the fresh baby spinach and sauté it with the minced garlic in a pan over medium heat until fully wilted.

• 4

  Remove the spinach from the heat and squeeze out any excess moisture using a clean kitchen towel or fine-mesh sieve.

• 5

  In a medium mixing bowl, combine the ricotta cheese, cooked spinach, liquid egg whites, dried oregano, sea salt, and black pepper.

• 6

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

• 7

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

• 8

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

• 9

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