Name: Spinach Ricotta Stuffed Shells
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz dry jumbo pasta shells; 0.25 tsp olive oil; 2 cup raw spinach; 0.75 cup low-fat ricotta cheese; 0.25 cup liquid egg whites; 1 tbsp grated parmesan cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 cup canned tomato puree; 0.5 oz shredded low-fat mozzarella cheese

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 375°F and lightly grease a small baking dish with a touch of olive oil.
Cook the dry jumbo pasta shells in a large pot of boiling salted water for 9 minutes until slightly firm, then drain and set aside.
Heat 1/4 tsp of olive oil in a skillet over medium heat and sauté the raw spinach until it is completely wilted and tender.
In a medium mixing bowl, stir together the low-fat ricotta, liquid egg whites, grated parmesan, sea salt, black pepper, garlic powder, and the sautéed spinach.
Spread half of the canned tomato puree evenly across the bottom of the prepared baking dish to create a base for the shells.
Fill each cooked pasta shell with approximately two tablespoons of the ricotta and spinach mixture and arrange them snugly in the baking dish.
Spoon the remaining canned tomato puree over the stuffed shells and sprinkle the shredded low-fat mozzarella cheese evenly across the top.
Bake for 25 minutes until the sauce is bubbly and the mozzarella has melted into a beautiful golden crust.

Nutrition

Ingredients

Instructions

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