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- 24 jumbo pasta shells, (8 ounces)
- 1 1/2 teaspoons extra-virgin olive oil
- 2 onions, finely chopped
- 2 pounds fresh spinach, trimmed and washed
- 2 cups part-skim ricotta cheese
- 1/2 cup freshly grated Parmesan cheese, divided
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 large egg white, lightly beaten
- 3 cups prepared marinara sauce, preferably low-sodium
View Full Recipe at Branny Boils Over
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1729g | |
| Calories 1249 | |
| Calories from Fat 441 | 35% |
| Total Fat 49.64g | 62% |
| Saturated Fat 17.12g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 268mg | 89% |
| Sodium 4809mg | 200% |
| Potassium 6501mg | 186% |
| Total Carbs 150.97g | 40% |
| Dietary Fiber 37.9g | 126% |
| Sugars 80.28g | 54% |
| Protein 60.04g | 96% |
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