Stuffed Shells

This is such a good dish. And I like that the serving sizes are so versatile and it's very filling.

12 jumbo pasta shells
1 (16 oz) container fat free ricotta cheese
1 (10 oz) package frozen chopped spinach, defrosted and squeezed dry
1 egg
1 ounce finely shredded parmesan cheese
1-1/2 ounces finely grated mozzarella cheese
1/4 tsp. nutmeg
1/2 tsp. garlic powder
1 tsp. Italian seasoning
salt & pepper to taste
1 (8 oz) can tomato sauce

Cook pasta shells according to package directions.
Combine all ingredients except tomato sauce, Italian seasoning and mozzarella cheese.
Fill pasta shells with stuffing.
Mix tomato sauce and Italian seasoning; pour evenly over shells.
Sprinkle with mozzarella cheese.

Cover with aluminum foil. (I spray foil with Pam to prevent the cheese from sticking to it.) Bake at 350 for about 45 minutes.

I suggest that you run the recipe through the recipe creator based on the ingredient brands you use, but with the products I used, the values PER SHELL are:

Calories: 92
Carbs: 12
Fat: 2
Protein: 8