Ingredients
Sea salt
1 box whole wheat or brown rice pasta shells
2 tbsp EVOO
1 small onion, finely chopped
2 cloves garlic, minced
12 ounces white mushrooms, thinly sliced
3 cups fresh baby spinach, chopped
1 1/2 cups low-fat small-curd cottage cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup grated parmesan cheese
1 large egg, lightly beaten
1/2 tsp dried basil
8 ounces organic tomato sauce (I use Rao’s)
Directions
Make the stuffed shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm, about 7 minutes. Drain and rinse under cold water.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds. Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes. Season with a pinch of sea salt, add spinach and continue cooking, stirring occasionally, until the spinach is partially wilted, about 3-5 more minutes. Let cool completely.
Combine the mushroom-spinach mixture in a bowl with the cottage cheese, mozzarella, parmesan, egg, basil and 1/4 teaspoon salt. Stuff each shell with about 2 tablespoons of the filling; set aside.
Preheat the oven to 350 degrees.
Brush a 9-by-13-inch baking dish with about a quarter cup of tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes.
Serving size = 4 shells
21 Day Fix Containers: 1 yellow, 1/2 red, 1/4 green, 1 blue
Clean Tasty Healthy Mission 