- 10
Ingredients
- For the tomato sauce:
- 12 ounces (1 box) jumbo pasta shells (approximately 40 shells)
- 1 28-ounce can peeled plum tomatoes in juice
- 1 14-ounce can peeled plum tomatoes in juice
- 2 tsp. olive oil
- 3/4 cup roughly chopped red onion
- 4 cloves garlic, sliced thin
- Salt
- 2 sprigs fresh basil
- Pepper
- For the stuffing:
- 1 pound bag baby spinach
- Salt and pepper
- 2 tsp. olive oil, plus extra for serving
- 2 medium zucchini, halved lengthwise, and sliced thin
- 2 scallions, chopped
- 2 cups (16 ounces) part-skim ricotta cheese
- 1 1/2 cups shredded reduced-fat, part-skim mozzarella cheese
- 1 thin slice ham, chopped
- 2 Tbsp. chopped parsley
- 1/2 cup grated Parmesan cheese
- Pinch grated nutmeg
Preparation
Step 1
Spray a baking sheet lightly with cooking spray. Bring a large pot of salted water to a boil. Add the shells and partially cook-they should have started to become tender but will still be firm to the bite, 6 to 7 minutes. Drain a colander, and immediately transfer to the oiled baking sheet, spreading them out in a single layer so that they don't stick together. Let cool.
For the sauce, pour the tomatoes into a bowl and mash with your hands, or pulse in food processor to chop. Heat the oil in a large saucepan over medium-low heat. Add the onion and garlic. Cook, stirring, for 1 minute. Cover, reduce heat to very low and cook until vegetables are softened, about 5 minutes. (Check a few times during cooking; if vegetables begin to brown, add 2 tsp. water and stir.) Add the tomatoes with juice, basil and 1/2 tsp. salt. Bring to a simmer, cover, and simmer gently 5 minutes. Then simmer very gently, partially covered, until thickened, about 20 minutes. Season with 1/8 tsp. pepper. Scrape into another container with a rubber spatula; set aside.
Add the spinach and 1/2 tsp. salt to the skillet. Place over medium heat, cover and cook, tossing every now and then with tongs for even cooking, until wilted, 5 to 6 minutes. Drain, and let cool, then squeeze out as much liquid as you can, and chop. Transfer to a bowl, set aside.
In the same skillet, heat the olive oil over medium heat. Add the zucchini and 1/4 tsp. salt and cook, stirring every now and then, until tender and lightly browned, 5 to 7 minutes. Add scallions during the final 1 minute. Add to the bowl with spinach. Add the ricotta, the ham, 1/2 cup of the mozzarella, the parsley, 1/8 tsp. pepper and the nutmeg and stir to combine.
Preheat the oven to 350 degrees.
Spoon a thin layer of sauce over the bottom of two 9-by13-inch baking dishes. Fill the cooked shells with the cheese mixture, about 1 Tbsp. per shell, and arrange the shells side by side in a single layer in the prepared dishes. Spoon the remaining sauce over the shells, then sprinkle each with 1/2 cup of the mozzarella and 1/4 cup of the Parmesan.
Cover with aluminum foil and bake until the filling is heated through and the cheese is melted, 25-30 minutes.
Calories per serving: 331