Spinach Stuffed Pasta Shells
An Italian dish with a vegetable twist
Per Serving: 372 calories, 3.5 g fat, 21.5 g protein, 58.5 g carbohydrate, 5.5 g fiber, 317 mg sodium
Yield: 4 Servings
Ingredients
- 1 (26 ounce) low sodium fat free marinara sauce
- 1 (10 ounce) package frozen chopped spinach, thawed, squeezed and drained dry
- 1 cup light ricotta cheese
- ½ cup Finely shredded parmesan cheese, divided
- ½ tsp. ground pepper
- ½ tsp. ground nutmeg
- 12 jumbo pasta shells, cooked
Instructions
- Spoon half of spaghetti sauce into an 11 x 7 x 1 1/2-inch baking dish with nonstick spray
- Spoon half of marinara sauce into prepared baking dish
- Set aside
- Combine spinach, ricotta cheese, ¼ cup Parmesan cheese, pepper and nutmeg
- Spoon spinach mixture evenly into pasta shells
- Arrange shells over sauce in baking dish
- Spoon remaining half of marinara sauce over shells
- Cover and bake 35 minutes or until bubbly
- Sprinkle with remaining ¼ cup Parmesan cheese
Recipe edited by Terry Grieco Kenny for DietsInReview.com
