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Ingredients

• 12   dried jumbo pasta shells
• 1   10-ounce package frozen chopped spinach, thawed and well drained
• 1/2 cup  crumbed feta cheese (about 2 ounces)
• 1/2 cup  fat-free ricotta cheese
• 1/4 cup  chopped walnuts, toasted
• 1   slightly beaten egg white
• 1/8 teaspoon  ground cinnamon
• 1/8 teaspoon  black pepper
• 1 14 1/2-ounce can  low-sodium tomatoes, undrained and cut up
• 2 tablespoons  reduced-sodium tomato paste
• 1 tablespoon  snipped fresh mint or 1 teaspoon dried mint, crushed
• 1 teaspoon  sugar
• 1 clove  garlic, minced, or 1/4 teaspoon garlic powder
• 1/4 cup  shredded reduced-fat mozzarella cheese

Description

Mint Adds Refreshing Flavor To The Sauce Eliminating The Need For Salt In This Stuffed Pasta Shell Recipe.

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