Stuffed Shells Recipe

• porcje: 5 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour

Składniki

20 jumbo pasta shells

4 ounces fresh baby spinach (2 packed cups chopped)

16 ounces 2% cottage cheese (I like Good Culture, drained 2 cups*)

½ cup grated Parmesan cheese

2 tablespoons pesto (prepared or homemade)

1 large egg

½ teaspoon kosher salt (plus more for the pasta water)

2 ¼ cups marinara sauce (homemade or jarred, plus more for serving)

1 cup part-skim mozzarella cheese (shredded)

Chopped fresh basil or parsley (for serving)

Wskazówki

Preheat the oven to 400°F.

Place the spinach in a large pot with 3 tablespoons of water, cover and let the spinach steam for 1 minute, stirring, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.

In a large pot of salted boiling water, cook the pasta shells according to package directions, 9 to 10 minutes. Drain and keep them separate to prevent them from sticking together.

Meanwhile, while the noodles cook, in a large bowl combine cottage cheese, Parmesan, pesto, egg and ½ teaspoon salt. Mix in the spinach and mix well.

Ladle about 1 cup sauce on the bottom of a 9 x 13-inch baking dish. Stuff each shell with about 2 tablespoons of the filling and place in the dish, cut side up. Ladle the remaining sauce over the shells and top each one with 1 tablespoon mozzarella cheese. Cover with foil without touching the cheese and bake for 40 minutes.

Garnish with fresh herbs and serve with more marinara on the side, if desired.

Wartości Odżywcze

• Wielkość Porcji: 4 shells
• Kalorie: 400 kcal
• Tłuszcz Całkowity: 13 g
• Tłuszcz Nasycony: 5.5 g
• Cholesterol: 68.5 mg
• Sód: 1019.5 mg
• Węglowodany Całkowite: 43.5 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 8 g
• Białko: 28 g