Ingredients
2 c. (8 oz.) shredded mozzarella cheese, divided
1/2 c. (2 oz.) grated fresh Parmesan cheese
1/2 c. egg substitute
1/4 c. chopped fresh parsley
2 tsp. dried basil
2 tsp. dried oregano
1/4 tsp. salt
2 garlic cloves, minced
2 (10 oz.) packages frozen chopped spinach,
thawed, drained and squeezed dry
1 (15 oz.) carton fat-free ricotta cheese
24 cooked jumbo pasta shells (about 8 oz.)
Cooking spray
1 (26 oz.) bottle FF Marinara Sauce
(I use my own)
Preheat oven to 350 degrees.
Combine 1 cup mozzarella cheese, Parmesan cheese, and next 8 ingredients in a large bowl.
Spoon cheese mixture evenly into cooked shells.
Arrange stuffed shells in a 13 x 9 inch baking dish coated with cooking spray. Pour sauce over stuffed shells, and sprinkle with 1 cup of mozzarella cheese.
Bake at 350 for 30 minutes.
