Name: Vegetarian ricotta stuffed shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 45 g jumbo pasta shells; 1 cup nonfat cottage cheese; 1 large egg white; 1 1/2 tbsp grated Parmesan cheese; 1.5 oz frozen chopped spinach, thawed and squeezed dry; 1/4 tsp garlic powder; 1 tsp Italian seasoning; 3/4 tsp salt; 1/4 cup marinara sauce; 1 1/2 tbsp shredded part-skim mozzarella cheese; 6 1/4 cups water

Instructions

Prep 20 min · Cook 25 min

Heat the oven to 375°F. Bring water and half the salt to a boil in a large pot. Add the shells and cook for 9 minutes until slightly firm. Drain the shells and set aside to cool slightly.
Set a fine sieve over a bowl. Place the cottage cheese in the sieve and let it drain for 5 minutes, pressing with a spoon to remove excess liquid. Mash the cheese slightly with the back of a spoon.
In a medium bowl, stir together the drained cottage cheese, egg white, Parmesan, spinach, garlic powder, Italian seasoning, and the remaining salt until well combined.
Spread half of the marinara in the bottom of a 1-quart baking dish. Fill 5 or 6 cooked shells with about 2 tablespoons of filling each, heaping it slightly. Arrange the shells in the dish. Top with the remaining marinara and mozzarella. Cover the dish with foil and bake for 15 minutes. Done when 160°F in the thickest part.
Remove the foil and bake for 5 minutes more until the cheese is melted and the sauce is bubbling. Let the dish rest for 5 minutes before serving. Done when cheese is melted and bubbling, 160°F.

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Ingredients

Instructions

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