Florentine Stuffed Shells
This pasta dish features a shell stuffing made of two kinds of cheese, as well as spinach and broccoli.
Serves: 8 servings
- 24 jumbo pasta shells
- 1 cup shredded nonfat or reduced-fat mozzarella cheese
- 15 ounces nonfat or low-fat ricotta cheese
- 1/2 cup shredded nonfat or reduced-fat mozzarella cheese
- 1/4 cup grated nonfat or regular Parmesan cheese
- 1 package (10 ounces) frozen chopped spinach or broccoli, thawed and squeezed dry
- 1/4 cup finely chopped onion
- 1/2 teaspoon dried Italian seasoning
- 1 can (14 1/2 ounces) unsalted tomatoes, crushed
- 1 can (6 ounces) tomato paste
- 1/2 cup finely chopped onion
- 1 teaspoon crushed fresh garlic
- 1/4 cup dry red wine, beef broth, or vegetable broth
- 2 tablespoons grated nonfat or regular Parmesan cheese
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon ground black pepper
- To make the sauce, place all of the sauce ingredients in a 1 1/2-quart pot, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes.
- To make the filling, place all of the filling ingredients in a medium-sized bowl, and stir to mix well. Set aside.
- Cook the pasta al dente according to package directions. Drain, rinse with cool water, and drain again. Set aside.
- To assemble the dish, coat a 9-x-13-inch baking pan with nonstick cooking spray. Spoon 1 rounded tablespoon of the filling into each shell, and arrange the stuffed shells in a single layer in the prepared pan. Pour the sauce over the shells.
- Bake uncovered at 350°F for 25 to 30 minutes, or until heated through. Top with the cup of mozzarella, and bake for 5 additional minutes, or until the cheese is melted. Serve hot.
- To speed preparation, make Florentine Stuffed Shells with 3 cups of bottled marinara sauce instead of the homemade sauce.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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