"This is one of my favorite go-to meals on busy days," says registered dietitian and National Frozen & Refrigerated Foods spokesperson Estela Schelle. "I combine the frozen spinach, which is high in vitamins A and K, with a low-sodium marinara sauce for a healthier dinner."
Serves: 6 to 7
1 box (16 ounces) jumbo pasta shells
3 cups part-skim ricotta cheese
1/3 cup grated parmesan cheese
1 box (9 ounces) frozen spinach, thawed and drained
1 teaspoon onion powder
2 teaspoons garlic powder
1 dash fresh ground black pepper
1 tablespoon Italian seasoning
1 egg yolk
1 jar (24 ounces) low-sodium pasta sauce
1/2 cup grated part-skim mozzarella cheese
1. Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and set aside.
2. Combine ricotta, Parmesan, spinach, onion powder, garlic powder, pepper, Italian seasoning, and egg yolk in a bowl, stirring until combined and mixed through. Spray a 13-by-9 inch oven-safe baking dish with cooking spray. Pour half the marinara sauce on the bottom of the dish. Take each pasta shell and carefully stuff with about 2 to 3 tablespoons cheese mixture and place onto baking dish. Repeat until all shells are filled. Evenly pour remaining marinara sauce on top. Cover with foil and bake 30 minutes. Uncover and sprinkle mozzarella evenly over top. Bake for an additional 10 minutes. Allow to cool for 5 to 10 minutes before serving.