Couscous and Cranberries

"Get in my Belly" Good Food

Vegetable and Three-Cheese Stuffed Shells

INGREDIENTS

16 jumbo shells (from a 12-oz box)
2 c. marinara sauce
1 package frozen leaf spinach
½ frozen broccoli florets
1 container part-skim ricotta
2 oz. Parmesan
4 oz. part-skim mozzarella
Kosher salt and pepper
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 small head romaine lettuce
1 seedless cucumber
½ small Red Onion

DIRECTIONS

Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.

Spread the sauce onto the bottom of a large broiler-proof baking dish.

Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.

Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.

Meanwhile, in a large bowl, whisk together the oil, vinegar, and 1/4 tsp each salt and pepper. Toss with the lettuce, cucumber and onion. Serve with the shells.

 

Recipe courtesy of Woman’s Day

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