Spinach and Ricotta-Stuffed Shells

Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.

Yield: 6 servings (serving size: 4 stuffed shells and about 1/3 cup sauce)

Ingredients

• 2  cups  Basic Marinara, divided
• Cooking spray
• 2 1/2  cups  part-skim ricotta cheese
• 1/2  cup  (2 ounces) grated fresh Parmesan cheese
• 1/2  teaspoon  onion powder
• 1/2  teaspoon  dried oregano
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1  large egg yolk
• 1  garlic clove, minced
• 24  cooked jumbo pasta shells

Preparation

Preheat oven to 350°.

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.

Nutritional Information

Calories:

329 (27% from fat)

Fat:

9.8g (sat 4.8g,mono 3g,poly 1g)

Protein:

19.6g

Carbohydrate:

39.4g

Fiber:

4.2g

Cholesterol:

67mg

Iron:

2.8mg

Sodium:

552mg

Calcium:

377mg