Spinach-Feta Shells with Minted Tomato Sauce
From: Better Homes and GardensThe touch of cinnamon adds a surprise spiciness to this main-dish pasta recipe.
Servings: Makes 4 main-dish servings.
Prep: 45 mins
Total: 1 hr 12 mins
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Ingredients
12 jumbo shell macaroni
1 10-ounce package frozen chopped spinach, thawed and well drained
1/2 cup crumbled feta cheese (about 2 ounces)
1/2 cup light ricotta cheese
1/4 cup toasted chopped walnuts
1 slightly beaten egg white
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 14-1/2-ounce can low-sodium tomatoes, cut up
1/2 of a 6-ounce can (1/3 cup) low-sodium tomato paste
2 tablespoons water
1-1/2 teaspoons dried mint, crushed
1 teaspoon sugar
1/4 teaspoon garlic powder
1/4 cup shredded reduced-fat mozzarella cheese (1 ounce)
Directions
1. Cook shell macaroni according to package directions. Drain. Set aside.
2. For filling, in a medium mixing bowl combine spinach, feta cheese, ricotta cheese, 3 tablespoons of the walnuts, the egg white, salt, cinnamon, and pepper. Stir to mix. Set aside.
3. For sauce, in a medium saucepan, combine undrained tomatoes, tomato paste, water, mint, sugar, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened.
4. Stuff each shell with about 2 tablespoons of the spinach filling. Place in an ungreased 2-quart square baking dish. Spoon sauce over shells. Sprinkle with remaining nuts. Bake, covered, in a 350 degree F oven for 25 minutes. Sprinkle with mozzarella. Bake, uncovered, for 2 to 3 minutes more. Makes 4 main-dish servings.
Make-Ahead Tip
Cook macaroni shells according to package directions; drain. Rinse and drain again. Place in a bowl; cover and chill up to 24 hours.
Cook macaroni shells according to package directions; drain. Rinse and drain again. Place in a bowl; cover and chill up to 24 hours.
Nutrition Facts
Calories 276, Total Fat 10 g, Saturated Fat 3 g, Cholesterol 19 mg, Sodium 466 mg, Carbohydrate 35 g, Fiber 4 g, Protein 15 g. Daily Values: Vitamin A 72%, Vitamin C 61%, Calcium 21%, Iron 26%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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