2 c. shredded carrots
1 (5 oz.) bag baby spinach
16 jumbo pasta shells, uncooked
1 small onion, chopped
1 zucchini, chopped
1/2 c. nonfat ricotta cheese
1 egg, beaten
1 c. part skim mozzarella
1 16 oz. marinara sauce
1 Tbsp. garlic, chopped
* non-stick spray
1 Tbsp. olive oil
Preheat oven to 350°F. Spray a 9x13 pan with nonstick spray.
Prepare pasta shells according to package directions. Heat oil in a large sauté pan over Medium-High heat. Add in the onions and carrots and cook until the onions are translucent. Add in the chopped zucchini and cook an additional 3 minutes.
Add in 1/2 cup of the marinara, garlic, and spinach and bring to a simmer. Remove from heat and set aside.
Combine the egg and ricotta cheese in a large bowl, then in stir in vegetable and sauce mixture until combined.
Spoon 2 to 3 Tbsp. of vegetable mixture into each shell.
Top the filled shells with sauce and the mozzarella. Bake covered for 30 minutes.
Calories: 220, Total Fat: 6g, Saturated Fat: 2g, Sodium: 320mg, Carbohydrates: 31g, Dietary Fiber: 6g, Protein: 11g