- 6
Ingredients
- 8 ounces (about 30) jumbo pasta shells
- 1 (15-ounce) can lentils, drained
- 1 1/2 cup reduced-fat ricotta cheese
- 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
- 1 (25-ounce) jar marinara sauce
- 1 1/4 cup shredded part-skim mozzarella cheese
Preparation
Step 1
Method:
Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.
Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.
Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Nutritional Info:
Per Serving:Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrate (7g dietary fiber, 13g sugar), 23g protein