Baked Lentil and Spinach Stuffed Shells

October 2nd 2013

Lentil and Spinach Stuffed Shells

Source : Whole Foods

8 ounces (about 30) jumbo pasta shells
1 (25 ounce) jar marinara sauce
1 (15 ounce) can lentils, drained
1/2 (16 ounce) package frozen spinach, thawed and squeezed dry
1 1/2 cup reduced-fat ricotta cheese
1 1/4 cup shredded part-skim mozzarella cheese

Lentil & Spinach Stuff Shells

Lentil & Spinach Stuff Shells

Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.
Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.
Spread half of the marinara sauce over the bottom of a 9×13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.

Nutritional Info:
Weight Watchers Points Plus 10 points for every 5 Shells
Per Serving:Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrate (7g dietary fiber, 13g sugar), 23g protein

If you want to cut some calories reduce the amount of cheese used and sub more spinach and lentils.

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