INGREDIENTS
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24 Jumbo Shells, uncooked
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2 cups low-sodium canned tomato sauce
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1 10-oz. package frozen chopped spinach, thawed
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8 oz. shredded part-skim mozzarella cheese (about 1 3/4 cup)
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1 1/2 cups low-fat, part-skim ricotta cheese
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3 medium carrots, peeled and grated (about 2/3 cup)
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3 egg whites
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1/4 tsp. freshly ground black pepper
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Large pinch ground nutmeg
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1/4 cup Parmesan cheese (optional)
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Cook pasta according to package directions; drain and rinse under cold water until completely cool. Drain thoroughly.