Name: Spinach and ricotta stuffed shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 38 g jumbo pasta shells; 3/4 cup 2% cottage cheese, blended until smooth; 2 large egg whites; 3 oz frozen spinach, thawed and squeezed very dry; 1 clove garlic, minced; 3/4 tsp lemon zest; 1/4 tsp salt; 1/2 tsp black pepper; 1/3 cup marinara sauce; 2 tbsp shredded part-skim mozzarella cheese; 1 1/2 tsp fresh parsley, chopped

Nutrition

Per serving

451 calories

Protein: 42g; 36% of calories
Carbs: 53g; 45% of calories
Fat: 10g; 19% of calories

Instructions

Prep 20 min · Cook 35 min

Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook the jumbo shells for 2 minutes less than the package directions until very al dente. Drain and rinse with cold water.
In a medium bowl, stir together the blended cottage cheese, egg whites, squeezed-dry spinach, minced garlic, lemon zest, salt, and black pepper until well combined.
Spread half the marinara sauce in the bottom of a 1-quart baking dish. Fill each cooked shell with a heaping 2 tablespoons of filling and place them snug in the dish. Spoon any leftover filling into gaps between shells. Top with the remaining sauce and mozzarella.
Cover the dish tightly with aluminum foil and bake for 20 minutes to heat the filling through.
Remove the foil and bake for 10 minutes more until the cheese is melted and spotty golden and the sauce is bubbling. Let the dish rest for 5 minutes, then garnish with fresh parsley. Done when Filling is hot in the center, 165°F.

Nutrition

Ingredients

Instructions

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