Ingredients

The following ingredients have 6 Servings
  • 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
  • 2/3 cup whole wheat breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil (finely chopped)
  • 1 tbsp dried oregano
  • 5 garlic cloves (minced)
  • 1/4 tsp ground nutmeg
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper

Instruction

  • Preheat oven to 375°F.
  • Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.
  • 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.
  • 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.
  • Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 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.
  • Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
  • Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer.
  • Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 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.