Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12             large  pasta shells
  1               pkg.  frozen chopped spinach  (10 oz.) thawed
                        and
                        well drained
     1/2            c.  crumbled feta cheese
     1/2                lowfat or nonfat ricotta cheese
     1/4            c.  toasted walnuts chopped
  1                     slightly beaten egg white
     1/4          tsp.  salt
     1/4          tsp.  cinnamon
     1/8          tsp.  pepper
  1                can  canned tomatoes (14 oz.)
                        no-salt-added
     1/2           can  tomato paste    (6 oz.)
  2              Tbsp.  water
  1 1/2           tsp.  dried   crushed mint
  1               tsp.  sugar
     1/4          tsp.  garlic powder
     1/4            c.  lowfat shredded mozzarella cheese

Preparation:

Cook shell macaroni according to package directions. Drain and set aside. For filling, combine spinach, feta, ricotta, 3 Tbsp. walnuts, egg white, salt, cinnamon and pepper. Stir to mix. Set aside. For sauce, in medium saucepan, combine undrained tomatoes, tomato paste, mint, water, sugar, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until slightly thickened. Stuff each shell with 2 Tbsp. filling. Place in ungreased 2-qt. square baking dish. Spoon sauce over shells. Sprinkle with remaining nuts. Bake, covered, in a 350 F. oven for 25 mintues. Sprinkle with mozzarella cheese. Bake, uncovered, for 2 to 3 minutes more.

Nutritional Information:

5660 Calories (kcal); 36g Total Fat; (5% calories from fat); 172g Protein; 1147g Carbohydrate; 67mg Cholesterol; 1476mg Sodium