Name: Spinach ricotta stuffed pasta shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 40 g jumbo pasta shells; 1/3 cup part-skim ricotta cheese; 1 large egg white; 2 tbsp shredded part-skim mozzarella cheese; 2 tsp grated Parmesan cheese; 3 oz frozen chopped spinach, thawed and squeezed very dry; 1 clove garlic, minced; 1/3 cup marinara sauce; 1/4 tsp salt; 1/2 tsp black pepper; 6 cups water; 2 tbsp unflavored whey protein powder; 1 tsp Italian seasoning; 1/2 tsp ground nutmeg

Instructions

Prep 20 min · Cook 30 min

Preheat the oven to 375°F. Bring the water and half the salt to a boil in a large pot. Cook the pasta shells (about 5 jumbo shells) until slightly firmer than al dente, about 9 minutes. Drain and rinse with cool water to stop the cooking process.
In a mixing bowl, combine the ricotta, egg white, spinach, garlic, protein powder, Parmesan, half the mozzarella, Italian seasoning, nutmeg, the rest of the salt, and the pepper. Stir until well combined.
Spread half the marinara sauce in the bottom of a small baking dish. Mound about 2 tablespoons of filling into each cooked shell and place in the dish. Spoon any leftover filling into the gaps between the shells. Top with the remaining sauce and the rest of the mozzarella.
Cover the dish tightly with foil. Bake at 375°F for 20 minutes until the shells are hot through and the sauce is just bubbling at the edges. Done when 160°F in the thickest part.
Remove the foil. Bake until the mozzarella is melted and the sauce is bubbling. Let rest for 5 minutes before serving. Done when cheese is melted and spotty golden, 165°F.

Nutrition

Ingredients

Instructions

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