Turtle Shells

Name: Turtle Shells
Yield: Servings
Ingredients: 24 Jumbo Shells, uncooked; 2 cups low-sodium canned tomato sauce; 1 10- oz. package frozen chopped spinach, thawed; 8 oz. shredded part-skim mozzarella cheese (about 1 3/4 cup); 1 1/2 cups low-fat, part-skim ricotta cheese; 3 medium carrots, peeled and grated (about 2/3 cup); 3 egg whites; 1/4 tsp. freshly ground black pepper; Large pinch ground nutmeg; 1/4 cup Parmesan cheese (optional)

Author:

Jamie Geller Test Kitchens

Publish date:

Mar 18, 2010

ServingsServings

Ingredients

24 Jumbo Shells, uncooked
2 cups low-sodium canned tomato sauce
1 10- oz. package frozen chopped spinach, thawed
8 oz. shredded part-skim mozzarella cheese (about 1 3/4 cup)
1 1/2 cups low-fat, part-skim ricotta cheese
3 medium carrots, peeled and grated (about 2/3 cup)
3 egg whites
1/4 tsp. freshly ground black pepper
Large pinch ground nutmeg
1/4 cup Parmesan cheese (optional)

Preparation

1 Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly.

2 Preheat oven to 350° F. Squeeze as much water as possible from the thawed spinach

3 . In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended.

4 Line the bottom of an 11 x 7-inch baking dish with 1/2 cup tomato sauce.

5 ivide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.

6 . Arrange the shells side by side in a baking dish.

7 Coat the shells with an even layer of the remaining tomato sauce.

8 . Sprinkle with Parmesan cheese, if desired.

9 Bake until the center of the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10 minutes before serving.