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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.
- By: Diabetic Living Magazine
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
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
Preparation
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Prep
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Ready In
- 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.
- 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: 1½
- Exchanges: 1 fat, 1 lean protein, 1 starch, 1 vegetable
