Spinach and Cheese Stuffed Shells
Yield: 4 servingsClick here to view your Weight Watchers points and track it on your app.
Ingredients
- 16 jumbo pasta shells
- 29 oz. tomato sauce
- 3/4 teaspoon garlic powder, divided
- 1/2 teaspoon dried minced onion
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon grated Parmesan cheese
- 1 cup low fat ricotta cheese
- 1/2 cup part skim mozzarella cheese, shredded
- 8 oz. frozen chopped spinach (thaw and squeeze out any water)
Instructions
- Preheat oven to 400 degrees F.
- Add the tomato sauce, 1/2 teaspoon garlic powder, dried minced onion, Italian seasoning, basil, oregano, salt and pepper to a medium saucepan. Bring to a simmer then add in the Parmesan cheese. Reduce heat to low and continue to cook.
- Bring a large pot of water to a boil. Add the jumbo pasta shells and cook 2 minutes less than the package directions call for. Drain the pasta and let it cool.
- In a medium bowl add the ricotta cheese, mozzarella cheese, spinach and 1/4 teaspoon garlic powder. Mix together.
- Add 1 cup of marinara sauce to an 8x8 baking dish.
- Fill each of the shells with the spinach mixture and add the shells to the baking dish.
- Pour the remaining marinara sauce over the shells. Cover with aluminum foil and bake for 25 minutes.