Name: Spinach and ricotta stuffed shells
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 40 g jumbo pasta shells; 1/3 cup part-skim ricotta cheese; 3 large egg whites; 3 oz frozen chopped spinach, thawed and squeezed very dry; 2 tsp grated Parmesan cheese; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1/3 cup marinara sauce; 3 1/2 tbsp shredded part-skim mozzarella cheese; 6 cups water

Nutrition

Per serving

476 calories

Protein: 37g; 30% of calories
Carbs: 51g; 42% of calories
Fat: 15g; 28% of calories

Instructions

Prep 20 min · Cook 25 min

Heat the oven to 375°F. Bring a large pot of water to a boil with half the salt. Add the jumbo shells and cook for 9 minutes until slightly firm. Drain and set aside to cool enough to handle, discarding any shells that tear.
In a medium bowl, stir together the ricotta, egg whites, squeezed dry spinach, garlic powder, the rest of the salt, and the black pepper until well combined.
Spread half the marinara over the bottom of an 8x4-inch loaf pan. Gently open each cooked shell and fill with about 2 tablespoons of the ricotta mixture, mounding it slightly. Place the shells snuggly side-by-side in the pan.
Spoon the remaining marinara over the shells. Top with the mozzarella and Parmesan. Cover the pan tightly with foil and bake for 15 minutes. Remove the foil and bake for 5 minutes more until the cheese is melted and the filling is set. Done when the filling is set and the cheese is bubbly, 160°F.

Nutrition

Ingredients

Instructions

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