Wednesday, December 28, 2011

Three-cheese and Veggie Stuffed Shells

Lately I have been doing a lot of cooking. I sure do love the holidays and all the food involved! As much as I enjoy making the traditional meat-and-potatoes holiday meals, I especially love to make Italian food for these cozy nights in. It is so comforting to have a big batch of marinara sauce bubbling away on the stovetop while I go about my day, ready for me to use at dinner. I use my favorite homeade sauce with this fabulous Three-cheese and Veggie Stuffed Shells recipe. It is so easy to make, beautiful, and delicious! It's also deceivingly healthy, as it uses part-skim cheese and lots of veggies, with no meat!

Three-cheese and Veggie Stuffed Shells
A delicious baked pasta for a comforting night in!
Serves 4

16 jumbo shells (from a 12-oz box)
2 cups marinara sauce, plus more for serving
1 10-oz pkg frozen leaf spinach, thawed
1 cup broccoli florets, chopped small
1 15-oz container part-skim ricotta
2 oz Parmesan, grated (about 1/2 cup)
4 oz part-skim mozzarella, grated (about 1 cup)
Kosher salt and pepper

Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.
Spread the sauce onto the bottom of a large broiler-proof baking dish.
Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells and place on top of the sauce.

Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.

Recipe adapted from Yahoo! Shine

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