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 >