5 cups (1 1/4L) marinara sauce, homemade or commercial
10 ounces (285g) frozen chopped spinach (1 package)
8 ounces (230g) jumbo pasta shells (24 shells)
2 cups (455g) lowfat ricotta cheese
1 whole egg (or 2 egg whites)
12 ounces (340g) mozzarella cheese, part skim milk, shredded
1/2 cup (60g) Asiago cheese, fresh, grated (or freshly grated Parmesan cheese)
1/3 tsp (1g) nutmeg
1 Tbsp (6g) basil, dried
1/4 tsp (1g) pepper
2 Tbsp (15g) Parmesan cheese, grated
If making marinara sauce, prepare and set aside.
Thaw frozen spinach in the microwave, drain well and set aside.
Preheat oven to 350°F (160°C).
In a large pot with rapidly boiling water, cook jumbo shells until done and drain.
In a large bowl, mix ricotta cheese and egg together, add all of the mozzarella cheese, Asiago cheese, nutmeg, basil, pepper, and spinach.
Prepare a 9x13-inch (22x32cm) baking dish with vegetable oil spray. Put half of the marinara sauce in the baking dish covering the bottom of the pan. Stuff shells with cheese mixture and arrange in baking dish. Cover with remaining marinara sauce. Cover pan with foil and bake for 30 minutes. Remove foil and sprinkle with remaining Asiago cheese. Bake uncovered for another 10 minutes until bubbling hot.
Total Fat: 16g
% Calories from fat: 33%