4 servings
Ingredients:
24 jumbo shells, uncooked
2 cups low sodium canned tomato sauce
10 ounce package frozen chopped spinach, thawed
8 ounces shredded part skim mozzarella cheese
1 1/2 cups low fat, part skim ricotta cheese
3 medium carrots, peeled and grated
3 egg whites
freshly ground black pepper
large pinch ground nutmeg
1/4 cup Parmesan cheese
COOK pasta according to package directions; drain and rinse under cold water until
completely cool. Drain thoroughly.
PREHEAT oven to 350F.
SQUEZE as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. LINE the bottom of an 11 x 7 inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.
ARRANGE the shells side by side in a baking dish. Coat the shells with an even layer of the
remaining tomato sauce. Sprinkle with Parmesan cheese, if desired. Bake until the center of
the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10
minutes before serving.
