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Baked Lentil and Spinach Stuffed Shells

Serves 6
Time 1 hr 5 min
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.
Special Diets:
Ingredients
  • 8 ounces (about 30) jumbo pasta shells
  • 1 (15.0-ounce) can lentils, drained
  • 1 1/2 cup reduced-fat ricotta cheese
  • 1/2 (16.0-ounce) package frozen spinach, thawed and squeezed dry
  • 1 (25.0-ounce) jar marinara sauce
  • 1 1/4 cup shredded part-skim mozzarella cheese
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 ounces (about 30) jumbo pasta shells
  • 1 (15.0-ounce) can lentils, drained
  • 1 1/2 cup reduced-fat ricotta cheese
  • 1/2 (16.0-ounce) package frozen spinach, thawed and squeezed dry
  • 1 (25.0-ounce) jar marinara sauce
  • 1 1/4 cup shredded part-skim mozzarella cheese
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.