Baked Custard
The recipe Baked Custard can be made in roughly 45 minutes. This gluten free and lacto ovo vegetarian
Baked Lentil and Spinach Stuffed Shells recipes
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
Instructions
Baked Lentil and Spinach Stuffed Shells recipes serves 6 original recipe by Whole Foods.
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