Name: Spinach and ricotta stuffed shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1.5 oz jumbo pasta shells; 1 cup 2% cottage cheese, blended until smooth; 2 large egg whites; 3 oz frozen spinach, thawed and squeezed very dry; 1 clove garlic, minced; 1 tbsp grated parmesan cheese; 1/3 cup marinara sauce; 3/4 tsp salt; 1/2 tsp black pepper; 4 1/2 cups water

Nutrition

Per serving

471 calories

Protein: 44g; 37% of calories
Carbs: 54g; 45% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 375°F. Bring the water to a boil in a large pot with half the salt. Cook the jumbo shells for 9 minutes, or until just under al dente. Drain and rinse with cool water to stop the cooking.
In a medium bowl, stir together the blended cottage cheese, egg whites, squeezed spinach, minced garlic, black pepper, and the remaining salt until well combined.
Spread half the marinara sauce on the bottom of a small baking dish. Fill about 5 shells with the cheese mixture, about 2 tablespoons each, and nestle them snugly into the dish. Spoon any remaining filling into the gaps. Top with the rest of the marinara and the parmesan. Cover tightly with foil. Done when 160°F in the thickest part.
Bake covered for 15 minutes. Remove the foil and bake for another 10 minutes until the sauce is bubbling and the filling is set. Done when filling is set, 165°F.

Nutrition

Ingredients

Instructions

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