Spinach Stuffed Shells
Vegetarian meals don’t get better than this. Stuffed with creamy mozzarella and ricotta cheese and spinach, you’d never guess these shells are low fat.
- 8 oz nonfat ricotta cheese
- 3/4 cup reduced-fat mozzarella cheese
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 2 egg whites
- Black pepper to taste
- 1/4 tsp cinnamon
- 2 garlic cloves, minced
- 1 Tbsp chopped fresh basil
- 12 jumbo shells, cooked
- 2 cups marinara sauce
- 2 Tbsp Parmesan cheese
Preheat oven to 350°.
In a large bowl, combine cheeses, spinach, egg whites, pepper, cinnamon, garlic and basil.
Using a teaspoon, spoon mixture into cooked jumbo shells.
Spread 1/2 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. Place shells, open side up, into dish and pour remaining 1 1/2 cups marinara sauce on top. Sprinkle with Parmesan cheese. Cover loosely with foil and bake for 30 minutes. Let stand for 4 minutes before serving.
Serving Size: 2 shells
Saturated Fat: 2g
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Date Last Reviewed: February 6, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD