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Stuffed Shells: Spinach & 2 Cheese Stuffed Shells

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

24 jumbo pasta shells
2 cups lowfat cottage cheese
1 egg
1 package frozen chopped spinach
thaw and squeeze of moisture
or 1/2 pound fresh spinach, chopped
1/2 cup finely diced smoked ham
1/4 cup finely chopped shallots
1/4 cup grated Romano cheese + 1/4 cup
1/2 teaspoon black pepper
1/4 teaspoon grated nutmeg
3 cups basic marinara sauce


Recipe

Cook pasta in large pot of boiling salted water until just al dente, 11-14 minutes. Drain well. In a large bowl, use a spoon to blend together the cottage cheese, egg, spinach, ham, shallots, 1/4 cup of Romano, pepper and nutmeg. Spoon 1 heaping tablespoon of filling into each shell. Spread about half of the pasta sauce over the bottom of a shallow 2 quart baking dish.

Arrange the shells in a single layer on top of the sauce. Pour the remaining sauce over and around the shells. Sprinkle the shells with the remaining 1/4 cup of Romano cheese. The recipe can be made up to 24 hours ahead at this point, covered, and refrigerated. Return to room temperature before baking. Preheat the oven to 350ºF. Bake, covered, for 30 minutes. Uncover and bake 10 minutes longer. Let stand for 5 minutes before serving. Serves 6.