Ingredients

The following ingredients have 4 Servings
  • 12 ounces Jumbo Stuffed shells
  • 24 ounces Marinara sauce
  • 3 cups spinach (Can use frozen (thawed with excess moisture removed) )
  • 2/3 cup carrot (grated)
  • 1/2 cup onion (diced )
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp oregano
  • 1/4 tsp nutmeg
  • 1/8 tsp. sea salt
  • 1 tbsp. extra Virgin Olive Oil
  • 3 egg whites
  • 6 ounces low-fat or fat-free mozzarella cheese
  • 1 1/2 cups low-fat ricotta cheese
  • 1/4 cup Parmesan cheese

Instruction

  • In a large skillet, add olive oil, carrots, and onion. Saute until tender. Add in spinach and season with pepper, garlic powder, oregano, and nutmeg. Cook it down for about a minute. Remove from heat once done, and add to a large glass bowl.
  • Boil pasta shells until al dente. Once cooked, carefully drain boiled water, and rinse shells with cool water. Drain and set aside.
  • Add ricotta, mozzarella, and egg whites to the large glass bowl with the cooked veggies. Mix to combine.
  • Stuff each shell with at least a heaping tablespoon of filling. Line shells in glass dish. Repeat this step until all shells are filled.
  • Top shells with Parmesan cheese.
  • Bake for 20 minutes. Allow pasta to rest for at least 10 minutes before serving.