As much as I love pasta I really don’t make it very often at home. We do have an Italian restaurant that we go to often, the one I talked about yesterday with the eggplant lasagna. So we tend to eat pasta most often when we are out.
While committing to #MeatlessMarch I knew I would probably be turning to pasta more often for our dinners. Pasta, cheese, veggie = easy meatless dinner. I’ve still successfully kept pasta nights to once a week.
This was actually our first meal of March. It’s just taken me a while to get the recipe written up and pictures edited. A little bit lower calorie than the typical stuffed shells, these omit all the mozzarella cheese baked on top and are packed with spinach. If you have been around here long enough you may notice that I use a lot of spinach. I really love it. Fresh spinach is for sure my favorite, but for shells and other baked recipes, like the quiche I posted on Sunday, I usually use frozen for convenience.
- 2 cups marinara
- 2 ½ cups ricotta cheese
- ½ cup grated parmesan
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 10oz frozen chopped spinach, thawed and drained
- 1 egg
- 2 garlic cloves, minced
- About 25-30 large pasta shells, cooked
- Preheat oven to 350 degrees.
- In a glass baking dish spread ½ cup of marinara to coat the bottom.
- Combine ricotta, parmesan cheese, spices, spinach, egg and garlic in a large bowl. Mix well to combine.
- Spoon mixture into each shell and arrange in baking dish. Top with 1 ½ cups marinara.
- Cover and bake for 30 minutes.
Adapted from Cooking Light October 2007 Issue