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Spinach Stuffed Shells

If you are looking for a vegetarian entree this holiday season, it doesn’t get better than this. Stuffed with creamy mozzarella and ricotta cheese and spinach, your guests will never know that these Spinach Stuffed Shells are low fat.

Suggested Serving Size

2 jumbo shells


  • 8 oz nonfat ricotta cheese
  • 3/4 cup reduced-fat mozzarella cheese
  • 1 package (10 oz) frozen chopped spinach, thawed and drained
  • 2 egg whites
  • Black pepper to taste
  • 1/4 tsp cinnamon
  • 2 garlic cloves, minced
  • 1 Tbsp chopped fresh basil
  • 12 jumbo shells, cooked
  • 2 cups marinara sauce
  • 2 Tbsp Parmesan cheese


  1. Preheat oven to 350°.
  2. In a large bowl, combine cheeses, spinach, egg whites, pepper, cinnamon, garlic and basil.
  3. Using a teaspoon, spoon mixture into cooked jumbo shells.
  4. Spread 1/2 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. Place shells, open side up, into dish and pour remaining 1 1/2 cups marinara sauce on top. Sprinkle with Parmesan cheese. Cover loosely with foil and bake for 30 minutes. Let stand for 4 minutes before serving.
Servings Per Container 6
Calories 202
Total Fat 5
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 18
Sodium 587
Total Carb 25
Fibers 1
Sugars 0
Proteins 13
Vitamin A 0
Vitamin C 0
Iron 0

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