Repeat: Zuchinni & Spinach Stuffed Shells

In keeping with theme of repeat meals, I made the zucchini and spinach stuffed shells again because they were so good the first time and I was interested in perfecting them. This time, I doubled the amount of spinach used. I always forget how much spinach shrinks, so this time I used 12 oz of spinach. I sauteed that, then sauteed the thinly sliced zucchini, diced onion and garlic, mixed it in with part-skim ricotta and stuffed the shells. You can see the shells here before the sauce and mozzarella was added. I also added to the cooking time--40 minutes, with about 10 minutes without the foil. I love these because I can make them in the morning and then just stick them in the oven for dinner. It is a huge dish so there was plenty of leftovers for the next night and there are still some in the fridge, so come on over! Maybe next time I'll try part cottage cheese, part ricotta.

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.