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Lowfat Stuffed Pasta Shells




Source of Recipe


Internet


List of Ingredients




8 ounces pasta shells
1 1/2 teaspoons olive oil
2 small onions - finely chopped
2 pounds fresh spinach - washed
2 cups cottage cheese, lowfat
2/3 cup dry bread crumbs
1/4 teaspoon nutmeg
3/4 cup Parmesan cheese - grated
salt and pepper
1 large egg white - lightly beaten
3 cups marinara sauce


Recipe



Preheat oven to 375 degrees F. In a large pot of boiling salted water, cook shells, stirring often, until al dente. Drain and rinse shells under cold water; set aside.
Rinse and dry pot. Heat oil in same pot over medium high heat. Add onions and cook, stirring until the onions have softened (3 minutes). Add spinach, stirring until wilted (3 minutes). Transfer to a colander and drain any excess moisture, pressing spinach with the back of a spoon. Let cool; chop coarsely.

In a food processor, puree cottage cheese until smooth. In a bowl, combine cottage cheese, breadcrumbs, nutmeg, and two thirds of the Parmesan. Mix until thoroughly combined. Fold in chopped spinach and season with salt and pepper. Stir in egg white.

Stuff each shell with 2 tablespoons of cheese/spinach mixture. Spread a third of the marinara sauce in the bottom of a baking dish (9" x 13") . Arrange stuffed shells in a single layer on top of the sauce and spoon remaining marinara sauce over the top.Sprinkle with remaining Parmesan.

Bake for 30 minutes, until cheese is golden and shells are heated through. If top is browning too quickly; tent loosely with aluminum foil. Cool 10 minutes before serving.