Spinach-and-Ricotta-Stuffed Shells Low-Calorie Recipe

Spinach-and-Ricotta-Stuffed Shells Low-Calorie Recipe 

Prep: 10 mins Cook: 45 mins Makes: 4 servings View Nutrition Facts

INGREDIENTS18 jumbo pasta shells (about 6 ounces)1 1/2 teaspoons olive oil1/4 medium onion, finely chopped4 ounces fresh chorizo, crumbled1 15 ounce can crushed tomatoes3/4 teaspoon sugar1/4 teaspoon salt plus additional for seasoning1/4 teaspoon freshly ground black pepper plus additional for seasoningOlive oil cooking spray2 cups (about 2 ounces) baby spinach, finely chopped1 cup low-fat ricotta1/2 cup shredded part-skim mozzarella1 egg white, lightly beaten

DIRECTIONS1. Cook shells according to package directions; rinse under cold water, drain and pat dry.2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1 1/2 teaspoons drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside.3. Preheat the oven to 375 degrees and coat a 9-by-9-inch baking dish with cooking spray.4. Combine spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5 to 10 minutes before serving.

Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 4 Amount Per Serving: 
Calories449
Protein(gm)24Carbohydrate(gm)46
Fat, total(gm)18
Saturated fat(gm)7
Dietary Fiber, total(gm)4