12 Jumbo shell macaroni
1 10 oz. pakg. Frozen chopped spinach, thawed and well-drained
½ cup crumbled feta cheese (about 2 oz.)
½ cup low-fat ricotta cheese
(Note: some people don’t like feta, so Mom sometimes makes this with 1 cup of ricotta and no feta!)
¼ cup toasted chopped walnuts
1 slightly beaten egg white
¼ tsp salt
¼ tsp. ground cinnamon
1/8 tsp. pepper
1 14 ½ oz. can reduced sodium diced tomatoes
½ of a 6 oz. can (1/3 cup) reduced sodium tomato paste
( Not sure why they call for reduced sodium!)
2 Tbsp. water
1 ½ tsp. dried mint, crushed
1 tsp. sugar
¼ tsp. garlic powder
¼ cup shredded low-fat mozzarella cheese (1 oz.)
Cook shell macaroni according to package directions. Drain and set aside.
For filling, in medium mixing bowl combine spinach, feta, ricotta, 3 tablespoons of the walnuts, egg white, salt, cinnamon, and pepper. Stir to mix. Set aside.
For sauce, in medium saucepan, combine undrained tomatoes, tomato paste, water, mint, sugar, and garlic powder. Bring to boiling, reduce heat. Simmer uncovered 5 minutes or until slightly thickened.
Stuff each shell with about 2 tablespoons of the spinach filling. Place in ungreased 2 quart square baking dish. Spoon sauce over shells. Sprinkle with remaining nuts. Bake, covered, 350 degrees for 25 minutes. Sprinkle with mozzarella. Bake uncovered for 2 to 3 minutes more. Makes 4 main-dish servings.