Sunday, April 17, 2011

Spinach and Cheese Stuffed Shells

I adapted this recipe from a weight watcher cookbook, I did make a little modification to the recipe to make it my own. This recipe yields 5 servings (4 shells per serving = 7 points). 

1/2 (12 ounce) package jumbo shell pasta (about 20 shells)
3/4 cup nonfat cottage cheese
3/4 cup part-skim ricotta cheese
3/4 cup shredded part-skim mozzarella cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup finely chopped red bell pepper
2 teaspoons dried basil
1/2 teaspoon ground nutmeg
1 (24 ounces) jar fire-roasted tomato and garlic pasta sauce (Classico)
2 tablespoons grated parmesan cheese

1. Cook pasta according to package directions, omitting salt. Rinse with cold water; drain.

2. While pasta cooks, combine cheeses, spinach, red bell pepper, basil, nutmeg, and pepper in a large bowl; stir well. Fill pasta shells with the mixture.

3. Spread 3/4 cup pasta sauce in bottom of a baking dish. 

4. Placed stuffed pasta shells in a single layer in dish; top with remaining sauce. Sprinkle with Parmesan cheese. Cover with a tin foil and bake at 350F for 40 minutes. Uncover and bake for 5 minutes. 

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