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Spinach Stuffed Shells

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.

Nutrition Facts

Serving size: 2 shells

Calories: 202;  Fat: 5g;  Saturated Fat: 2g;  Cholesterol: 18mg;  Sodium: 587mg;  Carbohydrates: 25g;  Fiber: 1g;  Protein: 13g

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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
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