Spinach Stuffed Shells

Although I do love to eat meat because of the protein factor, sometimes it’s nice to have a break and eat a vegetarian-friendly meal.  Stuffed shells is one of my favorite meat-free dishes to make and to eat.  It’s simple, delicious, and filling.


  • 20 jumbo pasta shells
  • 1/4 of a 10 oz. bag of fresh spinach, chopped
  • 3/4 cup low fat mozzarella cheese, shredded
  • 1 cup low-fat ricotta cheese
  • 1 egg white
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons mixed herbs  (I use dried basil and oregano)
  • 1 (16 ounce) jar spaghetti sauce
  • Salt and freshly ground pepper, to taste


  1. Preheat oven to 375° F.
  2. Boil pasta shells until al dente. Drain well and rinse.
  3. In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and herbs until well blended.
  4. In a large baking dish, pour 1 cup of the spaghetti sauce evenly.  [I use a glass baking dish so that it doesn’t stick or burn while cooking.]
  5. Fill each pasta shell with a heaping tablespoon of the spinach mixture, and place the shells into the baking dish.
  6.  Place shells in the baking dish and pour the remaining spaghetti sauce over the shells.
  7. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Source:  Modified from AllRecipes.com


Servings Per Recipe: 5 • Serving Size: 4 shells • Calories: 276.5
Total Fat: 7.8 g • Cholesterol: 25.8 mg Sodium: 990.7 mg
Carbs: 35.4 g • Dietary Fiber: 2.7 g • Protein: 16.4 g

WeightWatchers® PointsPlus™: 7 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.


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