Home

Spinach-Stuffed Shells

Ingredients: 

1 package chopped frozen spinach - (10 oz) thawed, drained
1 1/2 cups nonfat ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup cholesterol-free egg substitute
3 garlic cloves finely chopped
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon freshly-ground black pepper
24 cooked large pasta shells
2 cans crushed tomatoes - (14 1/2 oz ea) undrained
1 cup shredded reduced-fat mozzarella cheese (4 oz)

Yield: 

4 Servings

Method: 

Preheat oven to 350 degrees. Spray 13- by 9-inch baking pan with nonstick cooking spray.

Combine spinach, ricotta and Parmesan cheeses, egg substitute and seasonings in large bowl. Spoon into shells.

Place shells in prepared pan. Top with tomatoes with juice and mozzarella cheese. Bake 20 minutes or until cheese melts.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Starch, 3 Meat, 2 Vegetable.

Nutrition Facts: Calories 456; Calories from Fat 20%; Total Fat 11g; Saturated Fat 6g; Protein 38g; Carbohydrates 57g; Cholesterol 35mg; Sodium 803mg; Dietary Fiber 6g.