Mushroom-Spinach Stuffed Shells

Name: Mushroom-Spinach Stuffed Shells
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 794 grams whole plum tomatoes, crushed by hand; 59 milliliters low-fat small-curd cottage cheese; 355 milliliters low-fat small-curd cottage cheese; 1 large egg, lightly beaten; 1 teaspoon fennel seeds; 59 milliliters chopped fresh basil; 2 cloves garlic, minced; 3 cloves garlic, thinly sliced; 227 grams (20 to 24) jumbo pasta shells; 8 servings Kosher salt; 2 Tbsps extra-virgin olive oil; 2 Tbsps extra-virgin olive oil, plus more for drizzling and brushing; 1 small onion, finely chopped; 79 milliliters grated parmesan cheese; 2 Tbsps grated parmesan cheese; 59 milliliters shredded part-skim mozzarella cheese; 237 milliliters shredded part-skim mozzarella cheese; 1 pinch Large of red pepper flakes; 283 grams package frozen spinach, thawed and squeezed dry; 340 grams white mushrooms, thinly sliced

Mushroom-Spinach Stuffed Shells might be just the main course you are searching for. This recipe serves 8. One portion of this dish contains approximately 21g of protein, 21g of fat, and a total of 396 calories. A mixture of part-skim mozzarella cheese, egg, mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes.

Instructions

1 large egg, lightly beaten

Ingredients you will need

Egg

Make the stuffed shells: Bring a large pot of salted water to a boil.

Ingredients you will need

Stuffed Shells

Water

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Pot

Add the pasta shells and cook until slightly softened but still firm, about 7 minutes.

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Pasta Shells

Drain and rinse under cold water.

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Water

Drizzle with olive oil and toss; set aside.

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Olive Oil

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onion and cook, stirring occasionally, until soft, about 4 minutes.

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Onion

Add the garlic and cook, stirring, 30 seconds.

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Garlic

Add the mushrooms and cook, undisturbed, until golden in spots, about 2 minutes.

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Mushrooms

Add 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are soft, about 5 more minutes.

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Mushrooms

Salt

Add the spinach and stir until heated through, about 2 minutes.

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Spinach

Let cool completely.

Finely chop the spinach-mushroom mixture and combine 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.

Ingredients you will need

Cottage Cheese

Mozzarella

Mushrooms

Parmesan

Spinach

Basil

Salt

Egg

Equipment you will use

Bowl

Heat the olive oil in a large skillet over medium-high heat.

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Olive Oil

Equipment you will use

Frying Pan

Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds.

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Red Pepper Flakes

Fennel Seeds

Garlic

Add the tomatoes, then rinse out the can with 1 cup water and add to the skillet; add 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, about 10 minutes.

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Tomato

Water

Salt

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Frying Pan

Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.

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Blender

Frying Pan

Combine the cottage cheese, mozzarella, parmesan and egg in the blender and puree until smooth.

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Cottage Cheese

Mozzarella

Parmesan

Egg

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Blender

Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce.

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Tomato Sauce

Olive Oil

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Baking Pan

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. Turn on the broiler; drizzle the shells with the cheese sauce and broil, about 2 minutes.

Ingredients you will need

Stuffed Shells

Cheese Sauce