Spinach Stuffed Shells
Goodbye, sunshine. You have been good to me. I’ll see you in seven months.
Chicago weather has done it again. Just when I thought I had seen it all (-25 degrees F, the third worst snowstorm in Chicago’s weather history, 25 foot wave heights), weather reports predict Chicago is going to be smack dab in the middle of the worst of winter 2011-2012’s snow and cold.
You are ruthless, Chicago weather. My senior year will forever be remembered as the coldest winter of my life. Thanks for that. I really appreciate it.
Fortunately, I’m determined to outsmart the cold weather and avoid the excess winter weight gain this year. Starting with lightened up Spinach Stuffed Shells.
Remember that delicious Chicken Rollatini recipe I posted? I have another equally tasty recipe that will use up all of your leftovers! Waist-friendly and wallet-friendly. Ooh, how I love being economical!
Spinach Stuffed Shells recipe slightly adapted from Skinny Taste:
27 (9 oz) Barilla Jumbo Shells
Salt and pepper
2 cups part skim ricotta cheese
8 oz reduced fat mozzarella cheese, shredded
1 egg white
16 oz package frozen spinach, thawed and squeezed well
¼ cup Parmigiano Reggiano
1 tablespoon chopped fresh basil
- Preheat oven to 375°. Boil water and cook shells according to package directions, make sure to make them al dente.
- In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
- Once shells are cooked and cool, fill each shell with (about 2 heaping tablespoons) cheese mixture and place on a large baking dish, or two smaller dishes, covering the bottom of the dish with a little sauce.
- Top shells with half of the sauce, cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
- Serve with additional sauce and sprinkle fresh basil on top.