Healthy Stuffed Shells
Satisfying and delicious, stuffed shells are a classic for a reason. By opting for cheeses lower in fat and maxing out the veggies, our recipe slims down this pasta favorite.
Healthy Stuffed Shells
Prep Time 1 hour 30 minutes
Ingredients
- 24 Jumbo Shells uncooked
- 2 cups low-sodium canned tomato sauce
- 1 10- oz. package frozen chopped spinach thawed
- 8 oz. shredded part-skim mozzarella cheese about 1 3/4 cup
- 1 1/2 cups low-fat part-skim ricotta cheese
- 3 medium carrots peeled and grated (about 2/3 cup)
- 3 egg whites
- 1/4 tsp. freshly ground black pepper
- Large pinch ground nutmeg
- 1/4 cup Parmesan cheese optional
Instructions
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Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly.
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Preheat oven to 350° F. Squeeze as much water as possible from the thawed spinach.
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In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended.
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Line the bottom of an 11 x 7-inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.
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Arrange the shells side by side in a baking dish. Coat the shells with an even layer of the remaining tomato sauce. Sprinkle with Parmesan cheese, if desired.
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Bake until the center of the shells are heated through and the sauce is bubbling (about 40 minutes). Let stand 10 minutes before serving.
Recipe Notes
An exclusive SharethePasta.org recipe.
