***This is from last spring. Luckily, because I had already had a good start on the post, it came together easily. Seeing these pictures made my mouth drool, especially thinking about the pizza ones. Too bad we have long since polished these off. Otherwise, I know what we would be having for lunch.
By the way, the point values were actually one point lower than I posted on booth when I calcualted them, but they seem so sinful I upped them both by one. It just sits better with me and how I will be counting them.
These past few weeks were a mess. I wasn't making good food choices, I was eating too much, we were eating out a ton and I WAS HATING COOKING! I couldn't really figure out why but I think in hindsite, I was missing blogging. I usually have my camera in the kitchen and create a post in my head as I go, hoping it turns out good enough that I was to share with you. (This is not always the case, but oh well!) I had my parents in town and didn't want to be taking pictures
This was a dinner that I made quite a while ago and have been meaning to post. I had some of the leftover shells (Don't worry, they were from the freezer!) for lunch and they were delcious. I thought it was the perfect time to share.
Spinach Stuffed Shells
4 pts
Serving - 3 Shells
box of large pasta shells
2 c fat free cottage cheese
4 oz part skim mozzarella, shredded
1 egg (could use 2 egg whites)
2 T parmesan cheese
1/4 t salt
dash of pepper
1 T oregano
1/2 t minced garlic
10 oz. frozen spinach (thawed & drained)
3/4 c pasta sauce
1 oz finely shredded mozzarella for topping
Cook shells according to package directions until al dente. Drain and set aside. I like to set them out on a cookie sheet so that they don't stick together or rip. Let cool enough to handle.
While noodles are boiling, combine cottage cheese, egg, garlic, salt, parmesan, mozzarella and oregano in a large bowl. Strain and press all the water out of the frozen spinach. (I wrap it in a paper towel and squeeze it to get out most of the water.) Add spinach to cottage cheese mixture. I use the whole package but it is a little on the "spinachy" side but I work under the theory "the more veggies the better." If you are nervous about the spinach only use 1/2.
Man, isn't this pasta pretty. Make sure that you don't cook them too long or they get mushy. Stuff the shells with about 2 Tablespoons of the mixture. I stuff them just full enough that you can see the filling poking out but not so full that you run the risk of it oozing out everywhere.
I use bottled sauce (usually Ragu Light) but you could use tomato sauce with some Italian spices in it too. Spread a thin layer of sauce on the bottom of Pyrex. Put shells in Pyrex. Spoon more sauce over the top. Sprinkle 1 oz of mozzarella on the top. I shred mine fine so that it goes a bit farther. Bake approx. 30 minutes at 350 degrees.
This made much more than pictured above. I stuffed at least 12 - 16 more shells and laid them in a single layer on a pan that fit in the freezer (no sauce!) and put them in a Ziploc after they freeze. Directions on how to do this are in the recipe below.
They came out so cheesy and delicious. I love that way that cottage cheese melts when you bake it. I am not a ricotta fan but you could use it instead if you prefer it or have it on hand.
I served it with a salad and garlic toast. To make garlic toast I just take a thin slice of french bread and brush some olive oil and garlic on top. I broil it for a minute or two. I have to sit in front of the oven and watch it or else I forget about it. It will burn on you really fast. This was store bought bread but I have been working on french bread and made some today that was near perfect. I will be posting that soon. I have to be careful not to make it too often because I could easily polish off half a hot loaf.
I had cooked the whole box of pasta shells and had a ton left and was looking for a way to use them. This is what I came up with. While I love the spinach stuffed shells, I have to admit that these are better. So delicious the best of pizza and cheese pasta all rolled into one.
Pizza Stuffed Shells5 pts
Serving Size 3 shells
pasta shells (cooked according to package directions)
1/2 c diced white onion
1/2 c diced green pepper
1/2 c diced fresh mushrooms
12 large olives, diced
20 slices turkey pepperoni, diced
1 1/2 c cottage cheese
4 oz mozzarella, shredded
1/2 t minced garlic
1 t oregano or Italian seasoning
2 T parmesan cheese
3/4 c pasta sauce
1 oz mozzarella, finely shredded for topping
Sauté onions and green peppers and mushrooms in a pan with non-stick spray till soft.
Mix cottage cheese, mozarella, parmesan, seasoning, egg and garlic together in a large bowl. Add chopped olives, pepperoni and onion mixture to cottage cheese mixture and mix together.
Stuffs shells with mixture. Shells should be full but not over-full.
If you were eating these immediately you would prepare with the pasta sauce as in the spinach recipe above. 350 degrees for 30 minutes.
However, I made these to freeze for future use. After stuffing the shells, I placed them on a plan lined with plastic wrap and stick them in the freezer overnight. The plastic wrap keeps it from sticking to the pan. Once frozen through, I transferred them to a Ziploc bag. This way I could take out what I needed for dinner that night. So easy! And so delicious! Just add a little to the cooking time if cooking from frozen.
Between these two stuffings, I used all the shells. I had dinner for 4 or 5 nights for my little family.
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