Recipe: Spinach Stuffed Shells

SPINACH STUFFED SHELLS

1 (16 oz) container large pasta shells
1 to 4 cloves garlic
4 oz (or more) sliced mushrooms
1 medium onion, chopped or thinly sliced
1 cup grated parmesan cheese (fat-free will work), divided use
1 cup shredded part-skim mozzarella cheese
1 (15 oz) container ricotta cheese (fat-free will work)
1 (10 oz) package frozen spinach, thawed and well-drained
FOR THE SAUCE:
1 or 2 large tomatoes, chopped
1 (16 oz) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
salt (to taste)

Cook the pasta according to package directions, drain and set aside.

In a pan treated with cooking spray, saute garlic, mushrooms and onions until onions are translucent.

Combine 3/4 cup of the parmesan, mozzarella, ricotta and spinach with the garlic, mushrooms and onions in a large bowl. Mix well. Spoon mixture into pasta shells and place shells in a shallow baking dish coated with cooking spray.

Combine tomatoes, tomato sauce, oregano, basil and salt in a bowl. Mix well, then spoon over top of shells.

Cover and bake at 350 degrees F for 30 minutes. Uncover and top with remaining parmesan cheese. Bake for an additional 10 minutes.

Makes 6 servings
Source: Paul Lancaster to WDBJ-TV, Roanoke, Virginia, January 9, 1999