Ingredients
- 24 jumbo shells, uncooked shopping list
- 2 cups low sodium canned tomato sauce shopping list
- 1 10 ounce package frozen chopped spinach, thawed shopping list
- 8 ounces shredded part skim mozzarella cheese shopping list
- 1 1/2 cups low fat, part skim ricotta cheese shopping list
- 3 medium carrots, peeled and grated shopping list
- 3 egg whites shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- large pinch ground nutmeg shopping list
- 1/4 cup parmesan cheese shopping list
How to make it
- Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly. Preheat oven to 350F. Squeeze as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. 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. 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. Bake until the center of the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10 minutes before serving.
People Who Like This Dish 6
- bakesalotsabo Pinellas Park, FL
- spinach1948 Dorchester-Boston, MA
- m2googee Tomball, TX
- tuilelaith Columbia, MO
- choclytcandy Dallas, Dallas
- unicorn4 Melbourne, AU
- crazeecndn Edmonton, CA
- snowcat17 Milwaukee, WI
- jolielives The Catskill Plateau , NY
- hungrybear Miner, MO
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The Rating
Reviewed by 7 people-
Eric,
This sounds terrific!
Bookmarked & 5ved
Jo & Lee
jolielives
in The Catskill Plateau loved it
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VERY GOOD, I like that ir isn't too calorific (new word of mine) meaning too many calories:) HIGH FIVE FORKS!!
snowcat17
in Milwaukee loved it
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A new name for Stuffed Shells, a nice recipe.
Hi 5.
Ed
spinach1948
in Dorchester-Boston loved it
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