This recipe was adapted from a recipe I found in a great cookbook called Cook Yourself Thin. The great thing about these shells is that you cut out so much fat by adding zuchinni which sort of acts as a filler so that you can cut down on the amount of cheese used. First I sauteed some fresh baby spinach, then drained and squeezed and set aside. Next I sauteed a zuchinni which I had sliced into thin pieces, and then added onion and garlic. Once everything was slightly browned and soft, I added the spinach and mixed in part-skim ricotta and stuffed the shells. With tomato sauce and mozzarella cheese on top and baking for a half hour at 350, these babies were delicious! Leftovers for dinner tonight.
Zuchinni & Spinach Stuffed Shells
This recipe was adapted from a recipe I found in a great cookbook called Cook Yourself Thin. The great thing about these shells is that you cut out so much fat by adding zuchinni which sort of acts as a filler so that you can cut down on the amount of cheese used. First I sauteed some fresh baby spinach, then drained and squeezed and set aside. Next I sauteed a zuchinni which I had sliced into thin pieces, and then added onion and garlic. Once everything was slightly browned and soft, I added the spinach and mixed in part-skim ricotta and stuffed the shells. With tomato sauce and mozzarella cheese on top and baking for a half hour at 350, these babies were delicious! Leftovers for dinner tonight.
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