Spinach and Cheese Shells

This simple, kid-favorite recipe offers all of the deliciousness of spinach lasagna, with a quarter of the work. Plus, a single serving offers 140% of your daily recommended intake for vitamin A, 25% of your daily calcium, and 24% of your fiber, all in a hearty vegetarian main dish. What more could you ask for?

Preparation Time: 25 Mins.
Total Time to Serve: 1 Hour 40 Mins.
Servings: 8

INGREDIENTS

1 package (8 oz.) jumbo pasta shells (24-26 shells)
2 egg whites
--or--
1 egg, slightly beaten
1 package (10 oz.) frozen chopped spinach, thawed and well drained
1 cup low fat cottage cheese
1 cup crumbled feta cheese (4 oz.)
1 cup Kellogg's® All-Bran® Original cereal
1 cup freshly grated Parmesan cheese, divided (1 oz.)
1 teaspoon dried oregano leaves
1/2 teaspoon coarsely ground black pepper
2 cloves garlic, minced
1 cup chopped carrots
1 jar (24 oz.) marinara sauce (2 1/2 cups)

DIRECTIONS

1. Cook pasta according to package directions. Drain. Rinse with cold water. Drain well.

2. Meanwhile, in medium bowl stir together egg whites, spinach, cottage cheese, feta cheese, KELLOGG’S ALL-BRAN ORIGINAL cereal, 1/2 cup of the Parmesan cheese, oregano, pepper and garlic. Spoon cheese mixture into shells.

3. In 12 x 8 x 2-inch baking dish or 2-quart shallow casserole coated with cooking spray arrange shells, cheese side up. Sprinkle carrots on top. Pour marinara sauce over all. Tightly cover with foil.

4. Bake, covered, at 350º F for 55 minutes or until heated through. Remove foil. Sprinkle with remaining 1/2 cup Parmesan cheese. Bake, uncovered, at 350º F for 10 minutes more. Let stand for 10 minutes before serving.

NUTRITIONAL PANEL