Look no further for a lusciously savory, Italian-inspired entrée that fits a heart-healthy diet. These low-fat spinach stuffed shells feature creamy reduced-fat mozzarella, nonfat ricotta, and fragrant fresh basil for a satisfying meal that doesn’t weigh you down.
If you love this dish, be sure to explore more of our healthy pasta recipes for nutritious weeknight inspiration. We highly recommend pairing these shells with our popular low sodium pasta sauce to keep the meal heart-friendly and full of fresh tomato flavor.
This recipe transforms a traditionally heavy pasta dish into a nutritious meal by focusing on lean protein and fiber-rich vegetables. By using nonfat and reduced-fat cheeses bound with egg whites, you get all the creamy texture of the classic dish with significantly less saturated fat and cholesterol.
The culprit is usually the spinach. Frozen spinach retains a lot of moisture. After thawing, wrap the spinach in a clean kitchen towel and twist tightly to wring out as much liquid as possible before mixing it with the cheese.
To flavor the ricotta, we mix in reduced-fat mozzarella, parmesan, garlic, fresh basil, and a surprise ingredient, cinnamon. An egg white is also essential to bind the cheese mixture so it doesn't run out of the shells while baking.
Bake them covered loosely with foil for the first 30 minutes to keep the moisture in and cook the pasta through. You can uncover them for the last few minutes if you want the cheese on top to brown slightly.
Yes! Assemble the dish completely but do not bake it. Cover tightly with plastic wrap and then foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the fridge overnight before baking as directed.
Craving more meatless Italian meals? These vegetarian pasta dinners are packed with fresh produce and creamy textures, proving you don't need meat to make a satisfying main course.
If you love traditional Italian cuisine, try these lighter versions of classic comfort food favorites. From crispy chicken to creamy risotto, these recipes deliver all the authentic flavor you crave with a heart-healthy twist.
Recipe yields 6 servings
Preheat oven to 350°.
In a large bowl, combine cheeses, spinach, egg whites, pepper, cinnamon, garlic and basil.
Using a teaspoon, spoon mixture into cooked jumbo shells.
Spread 1/2 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. Place shells, open side up, into dish and pour remaining 1 1/2 cups marinara sauce on top. Sprinkle with Parmesan cheese. Cover loosely with foil and bake for 30 minutes. Let stand for 4 minutes before serving.
Since this dish is rich and filling, lighter sides work best.
Cottage Cheese: If you prefer, you can substitute pureed low-fat or nonfat cottage cheese for the ricotta. This boosts the protein even further.
Fresh Spinach: You can use fresh spinach instead of frozen. You will need to cook down about 1 lb of fresh spinach, let it cool, and chop it before adding it to the cheese mixture.
Gluten-Free: Simply swap the jumbo shells for a gluten-free brown rice or chickpea pasta shell variety to make this dish gluten-free.
Cheese Swaps: An Italian blend or reduced-fat provolone can be used in place of the mozzarella for a slightly sharper flavor.