Stuffed pasta shells

4 servings

Ingredients

• 6 ounces (170 g) large pasta shells
• 1 1/2 tsp olive oil
• 1/4 onion
• 4 ounces (115 g) chorizo
• 15 ounces (425 g) can crushed tomatoes
• 3/4 tsp sugar
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups (2 ounces = 57 g) baby spinach
• 1 cup ricotta
• 1/2 cup mozzarella
• 1 egg white

Recipe

1. Chop onion. Chop crumble. Finely chop baby spinach. Chop mozzarella.
2. Cook shells according to package.
3. Heat oil in pan, cook onion and chorizo (browned, 5 min). Set aside.
4. In same pan, add tomatoes, sugar. Season. Simmer for 10 min (slightly thickened).
5. Oven: 375 °F = 190 °C.
6. Butter baking dish.
7. Mix spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl.
8. Spoon half tomato sauce in dish.
9. Stuff each shell with 1 heaping tbsp filling. Put in baking dish.
10. Add remaining sauce over. Cover with aluminium foil.
11. Bake 30 min.

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from fitnessmagazine