Recipe: Spinach & Ricotta Shells

Ingredients

18 jumbo pasta shells
1 1/2 tsp olive oil
1/4 onion, diced
4 oz chorizo, crumbled
1 15 oz can crushed tomatoes
3/4 tsp sugar
1/4 tsp salt
1/4 tsp ground pepper
Olive oil cooking spray
2 cups (2 oz) baby spinach, finely chopped
1 cup low-fat ricotta
1/2 cup shredded part-skim mozzarella
1 egg white, lightly beaten

Directions

1. Cook shells according to package directions; rinse under cold water, drain and dry
2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo & cook until browned about 5 min. Drain all but 1 1/2 tsp drippings and return to stove. Add tomato & sugar and season with salt & pepper to taste. Simmer until sauce is slightly thickened, about 10 min. Set aside.
3. Preheat oven to 375 and spray 9×9 baking dish with cooking spray.
4. Combine spinach, cheeses, egg white and 1/4 tsp salt & pepper in a large bowl. Spoon half the tomato sauce into the prepared dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in dish. Spoon remaining sauce over shells and cover with foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5-10 minutes before serving.