Stuffed Shells

By mahto

Ingredients

• SERVINGS: 6
• 3 c baby spinach
• 12 jumbo pasta shells
• 3/4 c part-skim ricotta cheese
• 1 sm clove garlic, finely chopped
• 1/4 tsp dried oregano
• pinch of salt
• 2 Tbsp grated pecorino cheese
• 2 Tbsp grated Parmesan cheese
• ground black pepper
• 1 Tbsp ground flaxseed

Preparation

Step 1

1. PREHEAT the oven to 400°F. Set out a 12-cup muffin tin or an 8" x 8" baking dish.

2. PLACE a covered medium saucepan filled with water over high heat. Bring to a boil. Add the spinach and boil for 1 minute. Remove with a skimmer to a clean kitchen towel. Set aside. Add the shells to the water and return to a boil. Stir. Boil for 10 minutes, or until cooked through but still firm. Drain and rinse with cold water. Turn upside down on a kitchen towel to dry.

3. SQUEEZE the spinach dry and chop finely. Place in a bowl with the ricotta, garlic, oregano, salt, 1 tablespoon of the pecorino, and 1 tablespoon of the Parmesan. Season to taste with the pepper.

4. FILL the reserved shells with the cheese mixture, using a teaspoon. Place open side up in the prepared tin or dish. Continue until all the shells are filled. (If using the baking dish, it may be necessary to twist small pieces of aluminum foil to use as props to hold the shells steady.) Combine the flaxseed and the remaining 1 tablespoon pecorino and 1 tablespoon Parmesan in a small bowl. Stir. Sprinkle atop the filling in each shell. Spritz lightly with olive oil spray.

5. BAKE for 8 minutes, or until the crumbs are sizzling.

NUTRITION (per serving) 132 cal