can be made with brocolli or other vegetables One serving = 2 shells plus sauce and topping.

Ingredients

16	ounce pasta shells
30	oz ricotta cheese part skim
8	ounces part skim mozzarella cheese,( shredded)
1/4	cup grated Parmesan cheese
2	egg whites,( lightly beaten)
1	pinch garlic powder
1	teaspoon dried oregano
1	teaspoon dried parsley
20	oz Spinach (frozen and drained)
26	ounce marinara sauce
1/4	cup grated Parmesan cheese

Directions

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
   
   
2. Mix together ricotta cheese, mozzarella cheese, 1/4 cup Parmesan cheese, egg whites, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
   
   
3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
   
   
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
   
   

Categories

Main Dish, Vegetarian, Kosher

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in phosphorus Very high in vitamin A