Healthier stuffed shells
Recipe by Shannon R CT
1 box of jumbo pasta shells
1 small onion, diced
2 cloves of garlic, crushed
1/2 c-1 c chopped mushrooms (optional)
1 lb. of ground turkey
1 tsp. fennel seed (optional)
1 large container of cottage cheese (16 oz?)
1 small container of ricotta cheese (skim)
3/4 c shredded mozzarella cheese (reserve some for topping)
1 package of frozen spinach- thawed and drained and cut up
Salt and Pepper to taste
1 tsp. oregano
1/4 c-1/2 c bread crumbs
A jar of your favorite pasta sauce or your home-made sauce
Prep. Time → 30 min
Cook Time → 40 min
1. Cook together in a saute pan: onion (diced), garlic (crushed), mushrooms, fennel, and ground turkey. As it cooks, be sure to break up the ground turkey into small bits. After the turkey is cooked through, drain any fat from the pan and set aside to cool.
2. Pour cottage cheese into a strainer and let sit for about 10 minutes. This will make the cheese mixture creamier.
3. Boil a large pot of water and cook shells until barely al dente. Drain and run cool water over shells.
4. Pre-heat the oven to 350 degrees.
5. Combine in a large mixing bowl: drained cottage cheese, ricotta cheese, mozzarella cheese, turkey mixture, and as much spinach as you prefer in shells. Add oregano and salt and pepper to taste. Add bread crumbs to thicken the cheese mixture.
6. Pour sauce into the bottom of a large baking dish.
7. Spoon cheese mixture into shells and place in baking dish until full. I usually need to use two dishes. Cover shells with remaining tomato sauce and cheese. Cover baking dish with foil and put in the oven.
8. Bake for 30 minutes covered, about 10 minutes uncovered.
9. Enjoy!
main courses March 29, 2014 14:37
Author Adapted from: thekitchn.com/healthy-cass...
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