Stuffed Shells


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

Parmesan cheese

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

Start planning meals ahead of time for your family to eat better, have more enjoyable laid-back meals together and to save some time and money.

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Make a meal plan for the whole week (or two weeks) and avoid becoming a short-order cook in your own kitchen.
Choose acceptable quality nutritious meals that will appeal to the majority and refuse daily catering to everyone's likes and dislikes.

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Try to limit grocery shopping to once a week and keep well stocked pantry. You will be amazed at how much time and money you can save if you can avoid dashing into the grocery store every day or on the way home from work. More...