1 cup (4 ounces) shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
1 large egg white
Olive oil-flavored cooking spray
2 1/2 cups marinara sauce
How to Make It
Preheat oven to 350°.
Cook pasta according to package directions, omitting salt and fat. Drain and rinse.
Combine ricotta cheese and next 7 ingredients in a medium bowl, stirring well. Spoon mixture evenly into pasta shells. Place shells in an 11- x 7-inch baking dish coated with cooking spray. Spoon marinara sauce evenly over shells. Bake, covered, at 350° for 20 minutes or until thoroughly heated.
I loved this recipe. It was so easy to make, tasted great, doesn't cost much, and is a great make-ahead recipe. Just place a covered dish of unbaked stuffed shells in the freezer and bake for 30-35 instead of 20 minutes to heat. I did make a few adjustments however, I used cottage cheese in place of the ricotta because I prefer the taste, and I used a blend of reduced fat cheese instead of mozzarella, again because of taste preference.
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