This recipe is from the Cook Yourself Thin cookbook. It has some great recipes that are healthy yet delicious meals.
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| Yummy! |
Stuffed Shells (according to the book it makes 10 servings and a serving contains 331 calories)
The Players
12 ounces (1 box) Jumbo pasta shells (Approximately 40 shells)
For the tomato sauce:
1 (28-ounce) can peeled plum tomatoes in juice
1 (14-ounce) can peeled plum tomatoes in juice
2 teaspoons olive oil
3/4 cup roughly chopped red onion
4 cloves garlic, sliced thin
Salt
2 sprigs fresh basil
Pepper
For the stuffing:
1-pound bag baby spinach
salt and pepper
2 teaspoons olive oil, plus extra for serving
2 medium zucchini, halved lengthwise, and sliced thin
2 scallions, chopped *didn't use in ours
2 cups (16 ounces) part-skim ricotta cheese
1 1/2 cups shredded reduced-fat, part skim mozzarella cheese
1 thin slice ham, chopped *didn't use for ours, made it a meatless meal
2 tablespoons chopped parsley
1/2 cup grated Parmesan cheese
Pinch grated nutmeg *didn't use... Do you know how hard it is to find whole nutmeg!
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| Cooling Shells |
For the shells, spray a baking sheet lightly with cooking spray. (I used foil to cover the pan then sprayed the foil... less dishes later!). Put shells in boiling salted water. Partially cook, 6-7 minutes, until slightly tender but still firm. Drain, spread on baking sheet in single layer, allow to cool.
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| Tomatoes in the blender |
The recipe in the cookbook says to make the sauce, then the stuffing in the same pan but I decided to work on them at the same time since the sauce had to simmer 20+ minutes.
For the sauce, mash tomatoes in a bowl or blender/food processor.
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| Red Onion and garlic |
Heat oil in pan on med-low heat. Add onions and garlic. Cook for 1 minute, stirring.
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| Saute Onions and Garlic |
Cover, reduce heat to very low and cook until softened, about 5 minutes.
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| Onions and garlic turning a beautiful done color |
Add tomatoes with juice, basil, and 1/2 teaspoon of salt. Bring to a simmer, cover and simmer gently for 5 minutes. (I did this on medium low heat.)
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| Tomatoes, basil, and salt added to the garlic and onions |
Then simmer very gently (I did it on lowest heat), partially covered, until thick, about 20 minutes. season with 1/8 teaspoon of pepper.
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| Spinach and Salt |
Add spinach and 1/2 teaspoon salt to a skillet. Cook over medium heat, covered, stirring until wilted, 5-6 minutes. Drain, cool, squeeze out liquid, chop, and set in bowl.
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| Mandolin helped slice the zucchini thin |
Cut zucchini in half length wise and slice thin. To help with slicing thin, I used a mandolin.
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| Saute in olive oil |
Heat olive oil over medium heat. Add zucchini and 1/4 teaspoon of salt. Cook, stirring occasionally, until tender and golden brown. Add scallions and saute another minute.
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| Parsley, Spinach, & Zucchini |
Add zucchini to bowl with spinach and parsley.
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| All mixed up |
Mix zucchini, spinach, parsley, ricotta, ham, 1/2 cup of mozzarella, 1/8 teaspoon pepper, and nutmeg.
Preheat oven to 350 degrees.
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| Assembly Line time |
Place a thin layer of sauce over the bottom of 2 9x13 pans. Fill the cooked shells with cheese mixture.
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| It makes ALOT |
Arrange shells side by side in a single layer.
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| Stuffed Shells |
Spoon the remaining sauce over the shells.
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| Add Sauce |
Sprinkle with mozzarella and Parmesan cheese.
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| Top with Cheese |
Cover with foil and bake until filling is heated and cheese is melted. 25-30 minutes.
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| All done |
Doesn't that look delicious!
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| Melted Cheese |
Verdict: I would add a little bit more salt. Since I didn't use the ham I think it was missing a little salt. But other than that is was wonderful!
