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Spinach and Mushroom Stuffed Shells

Ingredients

  • 24 jumbo pasta shells (8 ounces)
  • 3 cups prepared jarred marinara sauce
  • 2 onions finely chopped
  • 2 pounds fresh spinach trimmed and washed
  • 2 cups chopped mushrooms
  • 2 cups fat free ricotta cheese
  • 1 large egg white
  • ⅔ cup whole wheat breadcrumbs
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh basil finely chopped
  • 1 tablespoon dried oregano
  • 5 garlic cloves minced
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper

Instructions

  1. Preheat oven to 375°F.
  2. Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
  3. Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
  4. Add spinach in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. Set aside.
  5. Combine ricotta, basil, oregano, garlic, breadcrumbs, ¼ cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg white.
  6. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
  7. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
  8. Top with the remaining 2 cups of the sauce and sprinkle with the remaining ¼ cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.

Recipe Notes

Preparation time: 15 minute(s)
Cooking time: 45 minute(s)
Entire recipe makes 6 servings
Serving size is 4 shells
Each serving = 8 Points +
PER SERVING: 269 calories; 5 g fat; 48 g carbohydrates; 27 g protein; 7 g fiber