Baked Lentil and Spinach Stuffed Shells
October 2nd 2013
Lentil and Spinach Stuffed Shells
Source : Whole Foods
Ingredients:
8 ounces (about 30) jumbo pasta shells
1 (25 ounce) jar marinara sauce
1 (15 ounce) can lentils, drained
1/2 (16 ounce) package frozen spinach, thawed and squeezed dry
1 1/2 cup reduced-fat ricotta cheese
1 1/4 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 Continue Reading >