Stuffed Pasta Shells
serves 6
Stuffed Pasta Shells
This recipe uses the spinach mixture and the tomato sauce from the spinach lasagna but instead of layering them with lasagna noodles, you stuff pre-cooked giant pasta shells.
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2 bunches fresh spinach (can substitute 2-10 oz packages drained frozen spinach)
2 cups low-fat ricotta cheese 1 egg 1/4 cup Parmesan cheese |
1/2 teaspoon garlic powder (optional)
tomato sauce (recipe follows) 18 pasta shells 2 cups shredded low-fat mozzarella cheese |
- Place a steaming basket in the bottom of a medium saucepan. Pour about 1 inch of water in the bottom of the pan.
- Place washed spinach inside, cover and steam until just wilted. About 5 min. (Skip this step if using frozen spinach, but make sure to thoroughly drain the spinach.)
- Cool and drain the water from the spinach completely.
- Boil 18 giant pasta shells in a large pot following directions on box. Cook until al dente.
- Pre-heat oven to 375 degrees.
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, garlic powder, and spinach. Mix well to blend.
- In the bottom of a 12x 8 baking dish spread 1 cup tomato sauce.
- Stuff each pasta shell with 1/18 (about 1 tablespoon) of the spinach mix.
- Top all stuffed shells with tomato sauce. Top with grated mozzarella cheese.
- Cover and bake in a 375 degree oven for 35 minutes.
Tomato Sauce
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1 tablespoon olive oil
1/2 large chopped onion 2-3 cloves minced garlic 1 (6 oz) can no salt added tomato paste |
1/2 cup each red wine and water
1 (14.5 oz) can no salt added crushed tomatoes 9 fresh chopped basil leaves salt and pepper to taste |
In a medium saucepan over medium high heat saute onions and garlic in oil until golden brown. Add tomato paste. Stir 2-3 min. Add water, wine, crushed tomatoes, and basil leaves. Bring the sauce to a boil. Lower heat to low and simmer stirring occasionally for at least 20 min.
