Ingredients:

  • 15 oz (425 g) low fat ricotta cheese
  • 2 cups (60 g) fresh spinach, chopped
  • 1 large egg
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 12 large pasta shells (conchiglioni)
  • Water (for boiling shells)
  • 1 tablespoon olive oil
  • 2 cups (480 ml) marinara sauce (store-bought or homemade)

Instructions:

  1. Boil water in a large pot.
  2. Add pasta shells and cook until al dente, about 8-10 minutes.
  3. Drain and cool shells on a baking sheet.
  4. In a mixing bowl, combine low fat ricotta cheese, chopped spinach, egg, Parmesan cheese, garlic powder, oregano, salt, and pepper.
  5. Mix until well combined.
  6. Preheat the oven to 350°F (175°C).
  7. Spread a thin layer of marinara sauce on the bottom of a baking dish.
  8. Stuff each cooled shell with the ricotta mixture and place in the dish.
  9. Pour remaining marinara sauce over the stuffed shells.
  10. Drizzle olive oil on top.
  11. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes until bubbly.
  12. Allow to cool slightly before serving. Enjoy!