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; 3.5 oz frozen chopped spinach, thawed and squeezed very dry; 1/4 cup part-skim ricotta cheese; 2 large egg whites; 1 1/2 tbsp grated Parmesan cheese; 1 clove garlic, minced; 1 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup marinara sauce; 2 tbsp shredded part-skim mozzarella cheese; 7 3/4 cups water; 1/3 cup 2% cottage cheese, blended until smooth

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 375°F. Bring the water and most of the salt to a boil in a large pot. Add the pasta shells and cook for 9 minutes, until slightly firm but pliable. Drain the shells, rinse briefly under cool water, and lay them in a single layer on a damp plate, open side up, so they do not stick.
While the pasta cooks, combine the squeezed spinach, blended cottage cheese, ricotta, egg whites, half the Parmesan, minced garlic, the remaining salt, and the pepper in a medium bowl. Stir until well combined.
Spread about 2 tablespoons of the marinara sauce over the bottom of a small 2-cup baking dish. Fill the 5 best intact shells with a heaping tablespoon of the filling mixture each, using all of it, then place them snugly in the dish.
Top the shells with the remaining marinara, the mozzarella, and the remaining Parmesan. Cover the dish with foil and bake for 15 minutes. Remove the foil and bake for 10 minutes more until the cheese is melted and the sauce is bubbly. Done when the cheese is melted and sauce is bubbly, 160°F.

Nutrition

Ingredients

Instructions

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