SPINACH AND RICOTTA-STUFFED SHELLS

By Silvermama

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

Step 1

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
4 SHELLS and 1/3 CUP SAUCE