only help my unbelief

Stuffed shells
June 17, 2008, 9:00 am
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Last Friday night I got home from work a little after midnight. I was planning on making stuffed shells the next day to take to work for dinner and give to Christian. But I wasn’t tired, so I embarked on a cooking spree. I wanted to have plenty of stuffed shells for both of us to last several meals, so I doubled the recipe.

I ended up with over 70 stuffed shells. And I had to throw some of the noodles away because there wasn’t enough filling.

So if you want to make this dish for a lot of people, go for it. But I suggest not doubling it, unless you want to be buried in a kitchen full of cottage cheese.

Stuffed shells
1 box jumbo shells
16 oz. cottage cheese
1 c. shredded mozzarella cheese
1 jar spaghetti sauce
1 tsp. Italian seasoning
10 oz. chopped spinach

Preheat oven to 400 degrees. Cook jumbo shells according to directions. While the shells are cooking, mix cottage cheese, 1/2 mozzarella cheese, spinach and Italian seasoning. Spread half jar of spaghetti sauce in bottom of 9×13 pan. When shells are done cooking, fill each with a spoonfull of filling. Lay in pan. When all shells are filled, spoon rest of spaghetti sauce on top of them. Sprinkle remaining mozzarella cheese on top. Cover with foil and cook for 25 minutes.

These turned out great, so I guess it was good I had a lot of them. This is the original recipe, which you can tweak a number of ways, some for nutrition reasons, and others for taste issues.

First of all, as always, make things as fat free as possible. Since I doubled it, I wanted to buy 32 oz. cottage cheese. But they only sold it in 24 oz. containers. I grabbed an 8 oz. can of ricotta and mixed the two together. The cottage cheese was fat free and the ricotta cheese was low fat.

I’ve never seen whole wheat jumbo shells, but if you can find them, use them!

Don’t like spinach? For vegetables, you could always leave them out of the filling and have broccoli on the side. Or, you can make them like my mom and cut up a steamed zucchini into small pieces and use that in the filling.

This dish will fulfill all your Italian cravings.


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