Tuesday, January 22, 2008

Stuffed Shells

Jon said this was a keeper last night, and I agree. It's nice to have something other than lasagna, but just as tasty and comforting. I have a feeling kids will like these too. Abby was teething last night (she has 3 now!) so she wasn't too into dinner.

Stuffed Shells

16 jumbo pasta shells, cooked according to package direction, rinsed and drained.
1 (10 oz) package of frozen chopped spinach, thawed, water pressed out
1 1/2 C low-fat cottage cheese
2 C shredded mozzarella cheese
1/4 C grated onion
2 C favorite jar of marinara sauce**
1/4 C freshly grated Parmesan cheese

Preheat oven to 375. Combine spinach, cottage cheese, mozzarella, and grated onion. Stuff pasta shells with cheese mixture and place in a greased casserole. Pour marinara sauce over the shells, and top with Parmesan. Cover with foil and bake for 25 minutes.

** Make your store-bought marinara better by sauteing half an onion and a clove of garlic in olive oil. Add a fresh chopped tomato or canned diced tomatoes (drained) and 1/4 tsp each of oregano and thyme (or 1/2 tsp Italian seasoning.) Add your jarred sauce and simmer for a few minutes while the pasta boils.

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