Baked Lentil and Spinach Stuffed Shells


  • 8 ounces (about 30) jumbo pasta shells
  • 1 (15-ounce) can lentils, drained
  • 1 ½ cup reduced-fat ricotta cheese
  • ½ (16-ounce) package frozen spinach, thawed and squeezed dry
  • 1 (25-ounce) jar marinara sauce
  • 1 ¼ cup shredded part-skim mozzarella cheese

Cook shells in salted boiling water until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again. Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach. Spread half of the marinara sauce over the bottom of a 9x13-...

View full recipe at SpringPad


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