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
Calories: 342cal
Cost: $10
Equipment
- 13" x 9" Pyrex baking dish
- 6 quart stock pot
- large skillet
- large glass bowl
- Large spoon
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
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