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
Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside.
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.
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.