Spinach and Mushroom Stuffed Shells – 8 Points
You can never have too many main course recipes, so give Spinach and Mushroom Stuffed Shells – 8 Points a try. One portion of this dish contains roughly 24g of protein, 4g of fat, and a total of 371 calories. This recipe serves 6 and costs $3.03 per serving. Head to the store and pick up marinara sauce, fat free ricotta cheese, parmesan cheese, and a few other things to make it today. 5256 people have tried and liked this recipe. It is brought to you by Laa Loosh. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns an awesome spoonacular score of 100%. Try Mushroom-Spinach Stuffed Shells, Spinach, Mushroom, & Ricotta Stuffed Shells, and Light Three-Cheese Stuffed Pasta Shells (8 Ww Points) for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
1 large egg white
2 cups fat free ricotta cheese
1/4 cup fresh basil, finely chopped
5 garlic cloves, minced
1/4 tsp ground nutmeg
24 jumbo pasta shells, (8 ounces)
3 cups prepared, jarred marinara sauce
2 cups chopped mushrooms
2 onions, finely chopped
1 tbsp dried oregano
1/2 cup freshly grated Parmesan cheese
1/2 tsp freshly ground pepper
1 tsp salt
2 pounds fresh spinach, trimmed and washed
2/3 cup whole wheat breadcrumbs
Equipment:
oven
frying pan
tongs
colander
bowl
baking pan
Cooking instruction summary:
InstructionsPreheat oven to 375°F. Cook shells until just tender, according to package directions. Drain and rinse under cold water. Set aside.Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Add spinach in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. Set aside.Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg white.Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. Let cool for 10 minutes before serving.
Step by step:
1. Preheat oven to 375°F. Cook shells until just tender, according to package directions.
2. Drain and rinse under cold water. Set aside.Spray a large nonstick skillet with non-fat cooking spray and set over medium-high heat.
3. Add onions and mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
4. Add spinach in batches and toss with tongs until wilted.
5. Drain in a colander, pressing out excess moisture with the back of a spoon.
6. Let cool. Set aside.
7. Combine ricotta, basil, oregano, garlic, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well.
8. Add the reserved spinach and mushroom mixture and season with salt and pepper. Stir in egg white.Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture.
9. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese.
10. Bake until the top is golden and the shells are heated through, about 30 minutes.
11. Let cool for 10 minutes before serving.
Nutrition Information:
covered percent of daily need
