Stuffed Shells

Ingredients:

12 jumbo pasta shells, cooked 
1 cup ricotta cheese
1 cup frozen spinach, thawed and chopped fine
1 tbsp chopped onion
1/2 cup fresh mushrooms, chopped
1/3 teaspoon basil
1/3 tsp oregano
1 medium garlic clove, minced 
1 tablespoon butter or margarine
1 tsp chopped fresh parsley
2 egg whites, beaten
1/8 teaspoon black pepper
salt to taste
1 cup low-fat spaghetti sauce

Garnish
Parmesan cheese
 
Preparation:

1. In a large pasta cooker, cook pasta shells according to package direction, do not overcook. Drain well, cover and set aside.
2. Add butter to a medium size skillet, place on medium-high heat, and cook onions, mushrooms, garlic, oregano, basil and black pepper for about 4 minutes or until tender. 
3. Remove from heat and mix in prepared spinach, ricotta cheese and egg whites, add salt to taste and mix well.
4. Spread a thin layer of spaghetti sauce on bottom of baking dish and set aside.
5. Preheat oven to 350 F.
6. Spoon cooked mixture into prepared pasta shells. Arrange shells on dish, open side up, and bake for about 25-30 minutes.
7. If desired garnish with ground parmesan cheese and serve hot.

Makes 4 servings.

TIP: Shells could be stuffed one day in advance, and baked next day for quick and delicious meal.



Real Cooking


Surviving Daily
Mealtime Madness

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