Recipe: <!-- -->Baked Lentil and Spinach Stuffed Shells<!-- -->
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,...
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Cooking tools:
- Pot
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- Mixing bowl
- Baking dish
- Spoon
- Oven
- Measuring spoon
- Cutting board
Ingredients
- 8 ounces (about 30) jumbo pasta shells
- 1 can (15-ounce) lentils, drained
- 1 1/2 cups reduced-fat ricotta cheese
- 1/2 package (16-ounce) frozen spinach, thawed and squeezed dry
- 1 jar (25-ounce) marinara sauce
- 1 1/4 cups shredded part-skim mozzarella cheese
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