Easy Low-Fat Baked Pasta Shells in tomato Sauce

1 340g pk of dry uncooked pasta shells
1 can of organic Italian Plum tomatoes
2 cloves of garlic
1 cup of frozen thawed chopped spinach (optional)
1 tbsp of extra virgin olive oil
2 leaves of fresh basil
1 carrot
1 500g container of low fat ricotta cheese
1/2 - 1 cup of grated parmesan cheese
1/2 cup of fresh diced parsley
1 lemon
Salt and pepper

Directions for Ricotta

Combine low fat ricotta, diced parsley and or spinach a dash of salt and pepper in bowl with a spatula. Grate a dash of lemon zest for a mild flavour.

Directions for Sauce

Blend plum tomatoes, diced carrot, garlic, olive oil, basil and salt and pepper in a blender. Place in a sauce pan and cook on low heat for 25-30 mins.


Boil pasta shells for 10 mins making sure they are still aldente. Drain water and add a dash of oil to avoid sticking.
Using a rectangular baking lasagna tray, fill the tray with 1 inch of sauce.
Using a medium sized spoon, fill each pasta shell with ricotta mixture and place in the baking tray.
Once all shells are stuffed, add more tomato sauce on top, cover tray with foil and bake in oven for 30 mins at 375 degrees.
Add 1/2 a cup of water to pasta shells tray at halfway cooking time to keep pasta shells moist.
Top with fresh parmegiano cheese!

Serves 4-6

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