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Turtle Shells

  • ServingsServings


  • 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)



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.

Source: National Pasta Association