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Stuffed Shells
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Chef :
ReidphotoStuffed Shells
These are a low-fat, vegetarian version of classic stuffed shells. I didn't put that in the title so it wouldn't scare people away. It's an easy recipe with most of the fat eliminated. And, it's just as good!
Ingredient
Food ration :
4-6 servingsCooking time :
45 minutes
1 stick
butter/margarine
15 ounce
skim milk ricotta
8 ounce
bag part skim mozzarella
1/2 cup
parmesan or romano cheese
1/2 tsp.
sugar
1/2 tsp.
garlic powder
1/8 tsp.
salt x2
1/8 tsp.
pepper
1/4 bag
spinach (2 oz.)
1 Tbsp.
dried basil
Cooking instructions
* Step 1
Get the sauce cooking. Melt butter/margarine in medium pot (or slow cooker) on LOW HEAT, mince onions as fine as possible and add to pot with the butter. Let simmer for 2 minutes to blanch onions.
* Step 2
Mix dried basil with a 1/4 cup of water and microwave in a cup for 45 seconds. This will make a basil "tea". Strain and add basil "tea" to the sauce.
* Step 3
Add cans of tomatoes, basil "tea", pepper, sugar and 1/8 tsp. salt to pot and let simmer at least an hour (or two). Add more sugar if you like it sweeter.
* Step 4
Boil the shells and let cool being careful not to get them torn up.
* Step 5
Mix thourloughly the ricotta, parmesan, eggs, garlic powder, 4 oz. mozzarella and cleaned spinach (remove the stems!). I used about a quarter of a bag of spinach.
* Step 6
Preheat oven to 350 degrees. Add several ladles of the tomato sauce to a casserole dish. Stuff the shells with cheese mixture and line the casserole dish with stuffed shells.
* Step 7
Pour a few more ladles of the tomato sauce over the shells. Cover the dish with foil, poke a hole in the middle to vent. Be careful not to let the tomato sauce get on the foil as it will dissolve the foil! Bake covered for 40 minutes.
* Step 8
Uncover and top cooked shells with the rest of the mozzarella cheese. Cook another 10 minutes.
* Step 9
Let cool 5 minutes then serve!
* Step 10
I've also made this by adding a half pound of hot sausage (or ground beef or even pepperoni) to the sauce. But, the vegetarian version is remarkable. The only really fattening part is the butter/margarine. I don't like using olive oil as it has a distinctly different taste than the more pungent flavor of butter/margarine. Feel free to use either parmesan or romano cheese. Pecorino romano is by far the best to use if you can.
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