Stuffed Shells
Stuffed Shells is an impressive dinner. Made with 10 oz. jumbo pasta shells, 16 oz. skim ricotta cheese, 1/4 to 1/2 c. parmesan cheese, 1 1/2 c. grated low-fat mozzarella cheese and 1 head fresh leaf lettuce, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Put shells in boiling water (20 minutes).
Meanwhile, clean spinach.
Remove stems and place in tightly lidded pan (do not add water).
Cook on low to medium heat.
Heat until limp.
Chop. Slice mushrooms and onions.
Saute in 1 tablespoon corn oil.
Add garlic while sauteing.
Add tomato sauce and remainder of spices.
Simmer until everything else is ready.
(Be creative with the spices, do your own thing.)
Combine chopped spinach, Ricotta and Parmesan.
Mix well.
Drain shells.
Lightly oil pan.
Stuff shells with cheese mixture.
When finished, cover with tomato sauce and Mozzarella cheese.
Bake at 350° for 30 minutes.
Feeds about 4 people as an entrée.
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