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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


  • 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


  1. Spoon half of spaghetti sauce into an 11 x 7 x 1 1/2-inch baking dish with nonstick spray
  2. Spoon half of marinara sauce into prepared baking dish
  3. Set aside
  4. Combine spinach, ricotta cheese, ¼ cup Parmesan cheese, pepper and nutmeg
  5. Spoon spinach mixture evenly into pasta shells
  6. Arrange shells over sauce in baking dish
  7. Spoon remaining half of marinara sauce over shells
  8. Cover and bake 35 minutes or until bubbly
  9. Sprinkle with remaining ¼ cup Parmesan cheese

Recipe edited by Terry Grieco Kenny for DietsInReview.com

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