Baked Lentil and Spinach Stuffed Shells recipes

Baked Lentil and Spinach Stuffed Shells recipes

Baked Lentil and Spinach Stuffed Shells recipes


50 minutes

Details
  • Servings:   6
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • italian
Ingredients
  • 8 ounces (about 30) jumbo pasta shells
  • 1 (15-ounce) can lentils, drained
  • 1 1/2 cup reduced-fat ricotta cheese
  • 1/2 (16-ounce) package frozen spinach, thawed and squeezed dry
  • 1 (25-ounce) jar marinara sauce
  • 1 1/4 cup shredded part-skim mozzarella cheese
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