Here’s an easy baked pasta dish that gets big flavor from lentils. Canned lentils are particularly convenient, but you can also cook your own from scratch — you’ll need 1 1/2 cups cooked, drained and cooled lentils for this recipe.
Home » Recipes » Baked Lentil and Spinach Stuffed Shells
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
Bring a large pot of salted water to a boil over medium-high heat. Add shells and cook until just barely tender, about 12 minutes. Drain and cool under cold running water. Drain again.
Meanwhile, preheat the oven to 350°F. In a large bowl, combine lentils, ricotta cheese and spinach.
Spread half of the marinara sauce over the bottom of a 9x13-inch baking dish. Spoon a heaping tablespoon of filling into each shell and place them open side up in the dish; fit them together snugly, and you should be able to get them all in a single layer. Pour remaining marinara evenly over the top, sprinkle with mozzarella cheese and bake until cheese is melted and sauce is bubbling, 30 to 35 minutes.
Per Serving: Serving size: about 5 stuffed shells, 430 calories (110 from fat), 12g total fat, 6g saturated fat, 35mg cholesterol, 810mg sodium, 55g carbohydrates, (7 g dietary fiber, 13g sugar), 23g protein.
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