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SHANTODD420
7/17/06 2:29 P
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Sounds good will have to try making them this week,
Shannon
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| Sounds good. From your post I thought you'd put something weird in them. HAH!
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| Your recipe sounds so good!
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HEALTHYLIFER
7/16/06 1:53 A
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| My family liked some I made the other night that had broccoli and leftover grilled chicken mixed into the ricotta.
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| They sound really good and easy thanks
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| That sounds so good! I'm gonna give that a try.
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SQUIRRELLYPOO
7/14/06 5:50 A
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| This is almost exactly like the stuffed shells my mom used to make - I love them!
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| That sounds like a great recipe--I'll have to try that!
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So I love making stuffed shells for my family - but they hate eating things they know are low or non-fat. But I trick them. :)
I cook large pasta shells according to pasta directions - if you have a rectangular glass pan, just make about 1.5 times as many shells as you think you'll need (just in case some break, which they usually do).
I preheat the oven to about 400 deg. I cover the bottom of the pan with a small layer of either a homemade tomato sauce or a pasta sauce that works for everyone. I take a small to medium sized container of non-fat ricotta cheese, and mix it in a bowl with garlic, sundried tomatoes, a little olive oil, and maybe a quarter to half cup of parmesan. (Or sometimes I replace it with a few spoons of this sundried tomato pesto sauce I found - can't remember the name but I'm in love with it). I'll also wilt some spinach, and maybe grill some mushrooms, onions, or other veggies, and maybe brown some lean ground meat.
I fill the shells with a spoon of the ricotta mixture (sometimes the spinach is mixed right in), drop in some of the mushrooms, chopped, or a half spoon of the ground meat, top it with another spoon of the ricotta, and place it in the pan. I fill up the pan with shells, and then pour pasta sauce in the pan in between and around the shells (you don't want them to dry). I'll top off the shells with either some parmesan or a part-skim or skim-mozzarella, and some extra garlic, maybe some basil - and I drop any leftover veggies that didn't go into the shells themselves right in the spaces in between the shells.
Bake it until the cheese on top browns/bubbles (however you like it) and enjoy!
It's a great way to use up veggies, it doesn't have much fat in it, and the shells are so stuffed that you only end up having a couple, especially if you make a nice grilled chicken along with it.
Hope it helps. :)
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