Squash, Mushroom & Spinach Stuffed Shells

Squash, Mushroom & Spinach Stuffed Shells

[Servings] 6-8

[Cook Time] 45 minutes

Ingredients

Salt

Pepper

3 tablespoons of extra virgin olive oil.

1 box of jumbo shells

2 garlic cloves, minced

1 Jar of your favorite tomato sauce

TIP: If you can afford the extra bucks, go organic!

Ricotta Cheese Filling

2 cups of fat free Ricotta Cheese

1 cup of parmesan cheese, shredded

2 medium sized eggs

2 small green squash, diced

4 medium white mushrooms, diced

2 cups of fresh baby spinach

TIP: Experiment and substitute in your favorite veggies!

Quick & easy directions for this healthy meal!

-Preheat oven to 425°F

-Bring to boil a large pot of water, add salt and shells. Cook 10 - 12 minutes until al dente

TIP: Al dente in Italiano refers to pasta that is firm but not hard and the best way to make stuffed shells!

-While water is boiling, add to medium saucepan 3 tablespoons of extra virgin olive oil, diced squash and garlic. Cook 5- 6 minutes over medium heat before adding diced mushrooms and spinach. Cook veggies for another 5- 6 minutes over medium heat.

TIP: Veggies preserve more vitamins when they’re not fully cooked!

-While pasta & veggies are cooking, in a large bowl combine 2 eggs, 2 cups of ricotta cheese and ½ cup of Parmesan cheese

-Drain and rinse shells with cool water once al dente.

-Combine veggie and cheese mixture in bowl and start filling shells with 1 tablespoon of veggie and cheese filling. Arrange shells on a 9 x 13 baking pan that is at least 2 inches deep.

-Pour jar of your favorite sauce over shells. Sprinkle with ½ cup of Parmesan cheese.

-Place shells in oven and let bake for 20-25 minutes or until cheese are brown and oozing out.

-Let sit for 1- 2 minutes, sprinkle some fresh parsley or Parmesan cheese and ENJOY!

CHEERS!

TMJ