Lightened Up Meatless Pasta Shells Bake
Want a delicious & lightened up stuffed shells recipe? This easy pasta meal contains no meat & features veggies & light cheeses. Even picky eaters will enjoy it!
Servings: 8 people
- 12 ounces Jumbo Stuffed shells
- 24 ounces Marinara sauce
- 3 cups spinach Can use frozen (thawed with excess moisture removed)
- 2/3 cup carrot grated
- 1/2 cup onion diced
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp oregano
- 1/4 tsp nutmeg
- 1/8 tsp. sea salt
- 1 tbsp. extra Virgin Olive Oil
- 3 egg whites
- 6 ounces low-fat or fat-free mozzarella cheese
- 1 1/2 cups low-fat ricotta cheese
- 1/4 cup Parmesan cheese
In a large skillet, add olive oil, carrots, and onion. Saute until tender. Add in spinach and season with pepper, garlic powder, oregano, and nutmeg. Cook it down for about a minute. Remove from heat once done, and add to a large glass bowl.
Boil pasta shells until al dente. Once cooked, carefully drain boiled water, and rinse shells with cool water. Drain and set aside.
Add ricotta, mozzarella, and egg whites to the large glass bowl with the cooked veggies. Mix to combine.
Stuff each shell with at least a heaping tablespoon of filling. Line shells in glass dish. Repeat this step until all shells are filled.
Top shells with Parmesan cheese.
Bake for 20 minutes. Allow pasta to rest for at least 10 minutes before serving.
Nutritional values may vary and are meant to be a guide.
Store cooled pasta in an airtight container for up to 4 days.
To reheat, place shells in a microwave-safe plate and heat until warm.
Serving: 1g | Calories: 342cal | Carbohydrates: 42g | Protein: 20g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 753mg | Potassium: 582mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3509IU | Vitamin C: 10mg | Calcium: 368mg | Iron: 2mg