Recipe by b4uc1or2
Easy, meatless main dish. Make it ahead of time and just pop in into the oven at dinner time. Recipe came from an internet site and states it has 5 WW points per serving.
Top Review by Marg (CaymanDesigns)
While good, we all felt there was just too much spinach in the filling. Because I used fat free ricotta, I used the whole 15 oz. and added about 4 oz. of reduced fat mozzarella to the filling. I made those changes to help tone down the spinach flavor a little for the kids, but even DH and I found it to be a little strong. I can't imagine how predominant it would have been if I had made it as written. I think the addition of some garlic and/or Italian spices would have been helpful. We like dishes with spinach in them, but the amounts were just a little out of balance for us.
- 26 ounces fat free spaghetti sauce, divided
- vegetable oil cooking spray
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 cup low-fat ricotta cheese
- 1⁄2 cup parmesan cheese, divided..finely shredded
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon ground nutmeg
- 12 large pasta shells (cooked as directed on package.)
Directions See How It's Made
- Spoon half of spaghetti sauce into an 11x7x1 1/2 inch baking dish coated with cooking spray. Set aside.
- Combine spinach, ricotta cheese, 1/4 cup parmesan cheese, pepper and nutmeg, stir well.
- Spoon spinach mixture evenly into pasta shells.
- Arrange shells over sauce in baking dish.
- Spoon remaining sauce over shells.
- Cover and bake at 400 for 35 minutes or until bubbly.
- Sprinkle with remaining 1/4 cup parmesan cheese.