Luckily for me the weather has postponed Christie's annual need for lighter fare. It seems that every year once the weather turns I get requests to put away the recipes I have for heavier/heartier food, which is what I typically like to make. However during the coldest April on record and the coldest and wettest May on record in Seattle I've been able to keep making things like stuffed shells and other heavy/savory foods.
I'm a little fickle as to what I like to cook. I'm not a big fan of things that I feel like you have to make several times before you actually make what you're hoping to come out with in the end... lasagna is a good example. Christie loves the stuff but I'm put off by the fact that you have to cook the noodles and then you have to cook the sauce and then you have to cook the meat and then you have to mix it all together so that it can cook for a while longer all together... it's too much work for not enough payoff.
Some of you are wondering why then do I like stuffed shells? Since you have to do almost the same thing to prepare them? Well, for one thing with the recipe I found the work is not as complicated as some others I've seen but I think it also has to do with the fact that I like to eat stuffed shells whereas lasagna has never really been my favorite. Christie likes to point out that I love meatballs and have no problems making them but for some reason I can't wrap my mind around meatloaf... I just have no love for it. I don't like to make it and I don't care to eat it either.
As an added bonus, this recipe is on the healthy side of things as well. We did the math and for a portion of 5 shells it will only cost you 8 weight watcher points +, not too shabby for a hearty pasta dish. Surprisingly this dish is also meatless, there aren't too many meals I plan that don't involve at least some meat. Also surprisingly I didn't add or change anything, following the recipe produced results that I was more than happy with. I've made this at least twice now and that's probably the best recommendation there is.
Lighter Stuffed Shells
12-ounce box jumbo pasta shells
2 cups (16 ounces) cottage cheese, whole or 2%
1 onion, diced small
10 ounces mushrooms, diced small
3-4 garlic cloves, minced
1 teaspoon oregano
pinch nutmeg
10 ounces baby spinach
3/4 cup (about 6 ounces) shredded mozzarella cheese
32-ounce can crushed tomatoes, tomato sauce, or your favorite jarred tomato sauce
1/4 cup (about 2 ounces) finely shredded Parmesan cheese
Pre-heat the oven to 375°.
Boil a large pot of water, add a tablespoon of salt, and cook the pasta shells until barely al dente. You want them a little under-cooked for this dish because they will absorb more liquid in the oven. Set the shells aside to cool.
Set a strainer over a bowl. Pour the cottage cheese into the strainer and allow it to drain for at least 15 minutes. Stir occasionally.
Heat a teaspoon of olive oil in a large skillet over medium-high heat. Add the onions and a healthy pinch of salt, and cook until translucent and beginning to brown, 5-7 minutes. Add the mushrooms and cook until the mushrooms have released their liquid and turned golden, 5-7 minutes. Stir in the garlic, oregano, nutmeg, and another good pinch of salt. Cook until fragrant, 30 seconds.
Turn the heat down to medium. Add as much of the spinach as will fit in the pan and cover with a lid. After a minute or two, uncover and stir the spinach. As it wilts and creates more space, add the remaining spinach to the pan. Continue stirring and steaming until all the spinach is wilted. Uncover the pan and stir the spinach for a few minutes to let the residual liquid evaporate. Remove from heat.
Combine the drained cottage cheese, the cooked vegetables, and the mozzarella in a large bowl. Taste a spoonful and add more salt and pepper if desired.
Pour half of the can of tomatoes into the bottom of a 9x13 casserole or other baking dish. Scoop a healthy spoonful (2-3 tablespoons) of the filling into each shell and arrange them side-by-side in the baking dish. Pour the remaining sauce over the top and cover tightly with foil.
Bake for 30 minutes covered and 10-15 minutes uncovered. The tomato sauce should be bubbling around the edges and look thickened in the pan. Sprinkle the Parmesan over the top of the shells in the last few minutes of cooking. Allow the casserole to sit for 10 minutes before serving.
Leftovers will keep refrigerated for up to a week.
Serves 6-8
Adapted from: Recipe on www.thekitchn.com
