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.
Preheat oven to 350 degrees 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 degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
1 fat, 1 lean protein, 1 starch, 1 vegetable