Cheesy Stuffed Shells
Adapted from an Eat Well America recipe
Makes 4 Servings
20 jumbo pasta shells
8 ounces lean beef
½ box frozen chopped spinach, thawed and squeezed dry
1 cup fat-free ricotta cheese
¼ cup grated parmesan cheese
4 oz. shredded fresh mozzarella cheese
1 large egg, lightly beaten
1 tsp minced garlic
Kosher salt and pepper; cooking spray
2 cups spaghetti sauce
Preheat oven to 350. Bring a large pot of salted water to boil. Prepare shells. Add pasta to boiling water and cook for 8 minutes; drain. Brown meat. Mix meat, spinach, ricotta, parmesan, 1/3 of mozzarella, egg and garlic in a medium bowl and season with salt and pepper. Mist a 9x13 inch baking dish with cooking spray. Spread 1 cup of sauce in dish. Stuff cheese mixture into shells and place in baking dish, open side up. Pour remaining sauce over shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with remaining mozzarella and bake for 15 minutes.
Nutritional information for 5 shells (1/4 of recipe): 477 calories, 55 carbs, 11 fat grams and 34 protein grams.
Review: It was REALLY good, we’re definite fans!! Even though it had similar ingredients to the Manicotti, we liked this one better! And I thought it was easier to prepare (spooning into a shell vs. stuffing in a tube.) Anywho – fabulous stuff!