Garden Veggie Stuffed Shells

Seriously beautiful weather here in Ohio!  It was over 70 degrees again today.  As much as I wanted to grill out, my dinner plan was a little different for this evening.  I found a wonderful recipe for stuffed shells in the cookbook “Cook Yourself Thin”.  It is a delicious way to get your veggies in!  I made a couple of changes to the original recipe.  If you would like to make my version of stuffed shells…

Here’s what you need…

1 box of jumbo shell pasta (box of roughly 40 shells)

2 cups of part skim ricotta ( it may say light, but don’t get the fat-free because you need a little fat for flavor)

1 cup of mozzarella cheese

2 medium zucchini, cut in half and sliced thinly ( they will look like half moons)

1- 16 oz bag of organic baby spinach

2 scallions

basil (I used a tsp of dried because that is what I had on hand but you can also use 1-2 tablespoon of fresh)

salt/pepper

olive oil

3 cloves of garlic

3-4 rounds of Canadian bacon

small onion, diced

1- 28 oz can of crushed tomatoes

1- 15 oz can of diced tomatoes

1/4 cup of grated parmesan cheese

pinch freshly grated nutmeg

 

Here’s what you do…

Boil half the box of shells (about 20) for 6-7 minutes so that they are partially cooked.  Drain and spread out on a greased sheet pan to cool.  In a large sauce pan heat 1/2 tablespoon of olive oil over medium-low heat and add the onion cook for 1 minutes to soften and then add the garlic.  Cook until softened but not browned.  Add the cans of crushed and diced tomato, basil, 1/4 tsp of salt and pepper.  Simmer covered for 20 minutes.

Meanwhile, in a large saute pan, place the 16 oz bag of spinach and 1/4 tsp of salt over medium heat.  Cover and steam until wilted.  Drain and squeeze out all the water from the spinach, chop.  Set aside in a bowl.  In the same saute pan, put 1/2 tbsp of olive oil and cook the sliced zucchini with 1/4 tsp of salt.  Cook over medium heat until softened and lightly browned about 7-8 minutes.  In the last-minute, add in the scallion.  Add the zucchini into the bowl with the spinach and 1/2 cup of mozzarella cheese, ricotta cheese, ham, salt, pepper and nutmeg.  Mix together.  Preheat the oven to 350 degrees.

In a 9×13 baking dish, spoon a light layer of pasta sauce on the bottom of the pan.  Spoon 1 tablespoon of filling into each shell and place in a single layer into the dish.  Top with the rest of the sauce (or as much as you like, I didn’t use all of it) and top with the remaining 1/2 cup of mozz cheese and 1/4 cup of grated parm.

Cover with foil and bake at 350 for 25-30 minutes.  So delicious you forget you are eating something healthy!

Go and Create!

Rachel

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2 Comments Add yours

  1. Karen says:

    Your stuffed shells sound great! Very different from what I make and I can’t wait to add some of your ingredients the next time I make mine.

    1. Rachel Miller says:

      My husband even liked it and he was very unsure of anything with so much green in it! Ha!

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