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
- Preheat oven to 375° F.
- Boil pasta shells until al dente. Drain well and rinse.
- In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and herbs until well blended.
- 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.]
- Fill each pasta shell with a heaping tablespoon of the spinach mixture, and place the shells into the baking dish.
- Place shells in the baking dish and pour the remaining spaghetti sauce over the shells.
- Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.
Source: Modified from AllRecipes.com
WeightWatchers® PointsPlus™: 7 per serving
*All nutritional info is estimated using SparkRecipes.com. Actuals may differ based upon product brand.