Cheese and spinach shells

Found this 1999 FoodMovers cookbook with Richard Simmons at the thrift store for $ .49. There are so many good low cal recipes I am going to start looking for more of these wonderful cookbooks!!! LOL

1 (12 ounce) package jumbo pasta shells
FILLING
2 (10 oz) boxes frozen chopped spinach
15 ozs part skim ricotta cheese
8 ozs part skim mozzarella cheese, grated
1 whole egg plus 2 egg whites
SAUCE
1 (28 oz) can whole peeled tomatoes, undrained and crushed
1 (10 oz) can tomato sauce
1 bay leaf
1 tsp. garlic powder
1/.2 tsp. basil leaves, crushed.
1/2 tsp. oregano leaves, crushed
1/4 tsp. ground black pepper
GARNISH
2 Tblsp. grated parmesan cheese
2 Tblsp minced parsley

Cook pasta shells as directed on package (I havent looked but hope I can find healthy shells)
Preheat oven to 350 degrees. Coat 9X13 baking dish with nonstick spray.
Defrost spinach, place in colander, squeeze out excess water.
Combine ricotta and mozzarella cheese, eggs, and spinach.
In a 2 qt. saucepan combine ALL sauce ingr. mixing well. Simmer gently uncovered for 20 min.
stirring occasionally. Discard bay leaf.
Spoon 1 cup of sauce in bottom of baking dish.
Stuff cooked pasta shells with approx. 1 Tblsp. of the spinach mixture. Place shells in pan. Spoon remaining sauce over shells.
Bake for 25-30 minutes or until sauce is hot and bubbly.
Sprinkle with Parmesan cheese and parsley.
SUGGESTION: Place remaining shells in airtight container to freeze for future use. Just heat in oven or microwave :happy:
Number of servings: 12? going by what book says not sure how many shells are in a pkg.
Serving size: 4 shells

Nutrition info: Calories: 258, Protien: 16 g, Carbohydrates: 32 g, Total fat 7 g, Sodium 433 mg
(sorry low carbers no fiber count but maybe when i enter it into my personal recipes it will tell on
MFP. :flowerforyou: