stuffed shells

[matt]

Does anybody have a good stuffed shells recipe?

[mightyh]

This is a family favorite from the Frugal Gourmet. It's so easy and yummy!!

1lb Italian turkey sausage, casings removed, cooked and drained
1 pkg. chopped frozen spinach, cooked and drained
1/2 cup drained cottage cheese
3 cloves garlic, chopped
juice of 1/2 lemon
1/2 c. shredded parmesan
salt and pepper to taste
oregano
1 egg, beaten
mozzerella or swiss, shredded
pasta sauce
Large cooked pasta shells

Mix all ingredients but swiss, pasta sauce, and shells with hands in large bowl. Fill cooked pasta shells. Arrange in baking dish. Dollop pasta sauce (not too much) on shells. Sprinkle with more parmesan and swiss/mozzerella. Bake at 350 for 30 minutes.

[This message has been edited by mightyh (edited 09-25-2000).]

[Ohioan]

Hi, Matt, try this one. It's not "light" by any means, but it always used to get rave reviews from company, and I think you could "lighten" it a bit by cutting back on the meat. Don't skimp on the cheese, though. (I'm going to experiment soon with substituting mushrooms for the meat.)

Phoebe

STUFFED PASTA

Serving Size : 8

1 Tbsp oil
3/4 c chopped onions
1 clove garlic -- minced
1 lb ground beef, lean
1 1/2 tsps salt
1/4 tsp black pepper
1/4 tsp oregano
2 eggs -- beaten
1/2 lb ricotta cheese
1 c mozzarella cheese -- grated
3/4 c grated Parmesan cheese
1 lb large shells or manicotti
3 c tomato sauce
3/4 lb mozzarella cheese -- thinly sliced

Saute onions and garlic in oil. Add meat; cook over high heat, stirring frequently, until browned. Remove from heat. Mix in salt, pepper, oregano, eggs, ricotta, mozzarella, and 1/4 cup of the Parmesan. Stuff the pasta.
Spread 1 cup of the tomato sauce in a shallow baking dish. Arrange half the shells (or manicotti tubes) over it, a layer of tomato sauce, then a layer of sliced mozzarella, sprinkled with half the remaining Parmesan. Repeat the sequence and bake in a 375F oven for 35 minutes.


Per serving: 690 Calories (kcal); 36g Total Fat; (46% calories from fat); 39g Protein; 53g Carbohydrate; 160mg Cholesterol; 1412mg Sodium

[Vanessa]

Matt
This is from Prevention magazine......
Ricotta-Stuffed Shells
Stuffed shells are always popular and make a filling meal. To cut back on the sodium content of this dish, use reduced-sodium tomato sauce.
Per serving:
Calories: 326
Fat: 4.9 g. (22% of calories)
Saturated fat: 0.2 g.
Cholesterol: 16 mg.
Sodium: 961 mg.
20 jumbo pasta shells
2 cups tomato sauce
1/4 cup finely chopped onions
4 cloves garlic, minced
1/2 teaspoon dried basil
1 container (16 ounces) reduced-fat ricotta cheese
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry

Coat a 13-inch x 9-inch baking dish with no-stick spray and set aside.

Cook the shells in a large pot of boiling water according to the package directions. Drain, rinse with cold water and drain again.

While the shells are cooking, stir together the tomato sauce, onions, garlic and basil in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low.

In a medium bowl, stir together the cheese, pepper and nutmeg. Add the spinach and mix well. Spoon about 3 tablespoons of the mixture into each shell.

Spread a few spoonfuls of tomato sauce in the bottom of the prepared baking dish. Add the shells, setting them upright. Spoon on the remaining sauce.

Bake at 350 degrees F for 25 minutes, or until the sauce is bubbly and the shells are heated through.

Think Ahead: These shells freeze well, so you can easily double the recipe and save the extras for future meals. If desired, make up individual serving by dividing the shells and sauce among small casseroles. Cover well and freeze. To use, bake until heated through. Serves 4.

[Gail]

If you're into tofu, you could also try the filling for Lorilei's spinach/tofu manicotti, posted elsewhere.... http://www.cookinglight.com/bbs/smile.gif

[bijoux22]

I have also made the stuffed shell mixture with silken tofu. I drained it well, added some freshly grated parmesan, an egg, lots of fresh basil, onion powder and gave it a quick spin in the food processor to smooth and mix. I didn't tell my husband that it was tofu and he couldn't tell. Very tasty and good for you!