Spinach Stuffed Pasta Shells
An Italian dish with a vegetable twist
Yield: 4 Servings
Ingredients
- 1 (26 ounce) jar fat-free spaghetti sauce, divided
- Vegetable cooking spray
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup light ricotta cheese
- 1/2 cup Parmesan cheese, divided, finely shredded
- 1/2 tsp. ground pepper
- 1/2 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 coated with cooking spray
- Set aside
- Combine spinach, ricotta cheese, 1/4 cup Parmesan cheese, pepper and nutmeg
- Stir well
- Spoon spinach mixture evenly into pasta shells
- Arrange shells over sauce in baking dish
- Spoon remaining half of spaghetti sauce over shells
- Cover and bake at 400 degrees F for 35 minutes or until bubbly
- Sprinkle with remaining 1/4 cup Parmesan cheese
