Rating: 4 stars 4.2
107 Ratings
  • 5 star values: 46
  • 4 star values: 47
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2

Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.

  • Preheat oven to 375 degrees F (175 degrees C).

  • In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.

  • Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Nutrition Facts

539 calories; protein 34.7g; carbohydrates 73.4g; fat 12.2g; cholesterol 30.4mg; sodium 1078.5mg. Full Nutrition