Baked Spinach-Feta Shells

Baked Spinach-Feta Shells

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From: Diabetic Living Magazine

Jumbo pasta shells are filled with a heavenly mixture of feta, ricotta and spinach in this dinner recipe. Using mint adds a refreshing flavor to the sauce and eliminates the need for salt.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 12 dried jumbo pasta shells
  • 1 (10 ounce) package frozen chopped spinach, thawed and well drained
  • ½ cup crumbled feta cheese (about 2 ounces)
  • ½ cup fat-free ricotta cheese
  • ¼ cup chopped walnuts, toasted (see Tip)
  • 1 slightly beaten egg white
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon black pepper
  • 1 (14.5 ounce) can low-sodium tomatoes, undrained and cut up
  • 2 tablespoons reduced-sodium tomato paste
  • 1 tablespoon snipped fresh mint or 1 teaspoon dried mint, crushed
  • 1 teaspoon sugar
  • 1 clove garlic, minced, or ¼ teaspoon garlic powder
  • ¼ cup shredded reduced-fat mozzarella cheese


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside.
  2. Meanwhile, for filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl combine spinach, feta cheese, ricotta cheese, walnuts, egg white, cinnamon, and pepper; set aside.
  3. For sauce, combine undrained tomatoes, tomato paste, mint, sugar, and garlic. Stuff each pasta shell with 2 slightly rounded tablespoons of the spinach filling. Arrange filled pasta shells in an ungreased 2-quart square baking dish. Spoon sauce over shells. Bake, covered, for 30 to 35 minutes or until heated through. Sprinkle with mozzarella cheese. Bake, uncovered, for 2 to 3 minutes more or until cheese is melted.
  • Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition information

  • Serving size: 2 filled shells
  • Per serving: 203 calories; 9 g fat(4 g sat); 1 g fiber; 21 g carbohydrates; 12 g protein; 23 mg cholesterol; 320 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 lean protein, 1 starch, 1 vegetable

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