Spinach-Feta Shells with Minted Tomato Sauce Recipe

The touch of cinnamon adds a surprise spiciness to this main-dish pasta recipe.

Ingredients

12 giant macaroni shell

A 10-ounce package frozen chopped spinach, thawed and well drained

1 / 2 cup crumbled feta cheese (about 2 ounces)

1 / 2 cup light ricotta cheese

1 / 4 cup chopped toasted walnuts

1 lightly beaten egg white

1 / 4 teaspoon salt

1 / 4 cup teaspoon ground cinnamon

C. 8.1 teaspoon pepper

1 can tomato 14-1/2-ounce low sodium, diced

1 / 2 of a 6-ounce (1 / 3 cup) tomato paste low sodium

2 tablespoons water

1-1/2 c. teaspoon dried mint, crushed

1 teaspoon sugar

1 / 4 c. teaspoon garlic powder

1 / 4 cup shredded mozzarella cheese, low fat (1 oz)

Directions

1. Cook macaroni shell according to package directions. Drain. Set aside.

2. To fill a mixing bowl combine the spinach, feta cheese, ricotta cheese, 3 tablespoons of nuts, egg whites, salt, cinnamon and pepper. Mix. Set aside.

3. For sauce, in a medium saucepan, combine undrained tomatoes, tomato paste, water, mint, sugar and garlic powder. Bring to a boil, reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened.

4. Stuff each shell with 2 tablespoons spinach. Place in a baking pan ungreased 2-quart square. Pour sauce over shells. Sprinkle with remaining nuts. Bake, covered, in a 350 degrees F for 25 minutes. Sprinkle with mozzarella. Cook, uncovered, 2 to 3 minutes longer. Makes 4 servings meal.

Make-Ahead Tip

Cook pasta shells according to package directions, drain. Rinse and drain again. Place in a bowl, cover and refrigerate up to 24 hours.