Italian food is always a comfort to me, especially saucy, cheesy dishes. These stuffed shells are very easy and really hit the spot in the fall and winter when there's a chill in the air and your craving something comforting. I got this recipe from an old Weight Watchers cookbook and I just don't make it enough.
12 jumbo pasta shells (I usually make a few extras, just in case they fall apart while cooking)
1 tsp. olive oil
1/4 cup finely chopped onion
1 garlic clove, minced
half of a 10 oz. package of fresh baby spinach
2 T. of romano or parmesan cheese
1 tsp. dried italian herb blend
salt and pepper, to taste
1/4 cup finely chopped onion
1 garlic clove, minced
half of a 10 oz. package of fresh baby spinach
2 T. of romano or parmesan cheese
1 tsp. dried italian herb blend
salt and pepper, to taste
1/2 of a 15 oz. carton of part-skim ricotta cheese
1/2 c. part skim mozzarella
1/2 c. part skim mozzarella
About 3/4 c. of your favorite pasta sauce (divided)
1. Preheat oven to 350
2. Cook pasta shells to al dente doneness, which helps when stuffing them. They are much easier to stuff when they are not too soft. Drain and set aside.
3. While the pasta is cooking, heat oil in a skillet over med-hi heat. Add onion and garlic and saute until the onions are softened. Add spinach and saute, tossing constantly to blend the onions and garlic and wilt the spinach.
4. Combine spinach mixture, romano (or parmesan), and next 6 ingredients in a bowl. Stir to combine.
5. Pour about 1/4 c. of pasta sauce into the bottom of an 8x8 baking dish and spread to cover the bottom. Fill each shell with cheese mixture and add to the baking dish.
5. Spoon the other 1/2 c. pasta sauce onto the shells. Top with mozzarella.
6. Cover and bake for 20 minutes. Uncover and bake for 7 minutes.
This recipe serves 3.
1 serving=4 stuffed shells
1. Preheat oven to 350
2. Cook pasta shells to al dente doneness, which helps when stuffing them. They are much easier to stuff when they are not too soft. Drain and set aside.
3. While the pasta is cooking, heat oil in a skillet over med-hi heat. Add onion and garlic and saute until the onions are softened. Add spinach and saute, tossing constantly to blend the onions and garlic and wilt the spinach.
4. Combine spinach mixture, romano (or parmesan), and next 6 ingredients in a bowl. Stir to combine.
5. Pour about 1/4 c. of pasta sauce into the bottom of an 8x8 baking dish and spread to cover the bottom. Fill each shell with cheese mixture and add to the baking dish.
5. Spoon the other 1/2 c. pasta sauce onto the shells. Top with mozzarella.
6. Cover and bake for 20 minutes. Uncover and bake for 7 minutes.
This recipe serves 3.
1 serving=4 stuffed shells
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