Healthy Meatless Stuffed Shells Recipe (Tasty and Easy Dinner!)
“I participated in an Ambassador Program on behalf of Mom Central for the National Pasta Association. I received pasta samples and a stipend to facilitate the creation of pasta recipes as well as a promotional item to thank me for my participation.”
Now that the Fall chill is in the air, my oven has become one of the most popular items in my home. There is no better feeling than to be in a slightly chilly home that is warmed and fragranced by a baked meal. As a Pasta Fits Ambassador, I had the opportunity to recreate a meal using a recipe from their lovely site. Since my family adores stuffed shells, their Healthy Meatless Stuffed Shells Recipe was the perfect meal to celebrate National Pasta Month with!
If you are not familiar with Pasta Fits, they are a nutrition and culinary education resource initiative sponsored by the National Pasta Association. Pasta Fits offers recipes, nutrition information, cooking tips, and tricks as well as contests and promotions. Their mission is to remind folks that pasta is a complex carb that provides optimum fuel to power your muscles and brain.
Their Healthy Meatless Stuffed Shells recipe really appealed to me because my family loves my own version that includes six cheeses. Of course, it is not the healthiest meal so it was very refreshing to create a healthy spin on such a delicious and comforting dish. The results were so darn delicious and has my entire family begging for seconds.
Here is what you will need to your shopping cart if you’d like to make Healthy Stuffed Shells:
- 24 Jumbo Shells, uncooked
- 2 cups low-sodium canned tomato sauce
- 1 10-oz. package frozen chopped spinach, thawed
- 8 oz. shredded part-skim mozzarella cheese (about 1 3/4 cup)
- 1 1/2 cups low-fat, part-skim ricotta cheese
- 3 medium carrots, peeled and grated (about 2/3 cup)
- 3 egg whites
- 1/4 tsp. freshly ground black pepper
- Large pinch ground nutmeg
- 1/4 cup Parmesan cheese (optional)
- Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly.
- Preheat oven to 350° F.
- Squeeze out as much water as possible from the thawed spinach. I used a few paper towels and pressed the leaves in them to remove the excess moisture.
- In a large bowl, stir together the spinach, mozzarella, ricotta, shredded carrots, egg whites, pepper and nutmeg until thoroughly blended.
- Line the bottom of an 11 x 7-inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell. You could also use a large tipped pastry bag for a more even filling.
- Arrange the shells side by side in a baking dish. Coat the shells with an even layer of the remaining tomato sauce. Sprinkle with Parmesan cheese, if desired.
- Bake until the center of the shells are heated through and the sauce is bubbling (about 40 minutes). Let stand 10+ minutes before serving.
If you are looking for more pasta based meal inspiration, check out our other popular past dishes like One Pot Meal: Smokey Mac & Cheese Pasta or Quick and Easy Three Cheese Baked Pasta: A One Pan Meal!