I’m very proud of this recipe, as it’s the first I created as a beginning cook. You can adjust it to your liking by adding more spinach , meat or cheese to it.
—LACI HOOTEN MCKINNEY, TX
PREP: 45 MIN. • BAKE: 45 MIN. • MAKES: 12 SERVINGS
1 package (12 ounces) jumbo pasta shells
1 tablespoon butter
1 cup sliced mushrooms
1 small onion, finely chopped
4 garlic cloves, minced
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/4 teaspoon pepper
1 can (4 1/4 ounces) chopped ripe olives
1 1/2 cups shredded Italian cheese blend, divided
1 1/2 cups shredded part-skim mozzarella cheese, divided
1 jar (24 ounces) marinara sauce
Additional minced fresh basil, optional
1. Preheat oven to 375°. Cook the pasta shells according to the package directions for al dente. Drain; rinse with cold water.
2. Meanwhile, in a small skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Remove from heat; cool slightly.
3. In a bowl, mix eggs, ricotta cheese, spinach, basil and pepper. Stir in olives, mushroom mixture and 3/4 cup each cheese blend and mozzarella cheese.
4. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Fill shells with cheese mixture; place in baking dish, overlapping ends slightly. Spoon remaining sauce over top.
5. Bake, covered, 40-45 minutes or until heated through. Uncover; sprinkle with remaining cheeses. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. If desired, sprinkle with additional basil.
Per 3 stuffed shells: 313 cal., 13g fat (7g sat. fat), 65mg chol., 642mg sod., 32g carb. (5g sugars, 3g fiber), 18g pro.
Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.