Name: Egg-free spinach 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 cups nonfat cottage cheese; 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; 1/2 cup marinara sauce; 1 1/2 tbsp shredded part-skim mozzarella cheese; 6 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, 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 the filling, 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.
Remove the foil and bake for 8 to 10 minutes until the mozzarella is melted and spotty golden and the sauce is bubbling at the edges. Let the dish rest for 5 minutes before serving.

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Ingredients

Instructions

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