the Kitchn's Lighter Stuffed Pasta Shells

Jumbo pasta shells filled with cheese and smothered in sauce has always been one of my favs.  This recipe offers both a lighter and healthier filling that is equally delicious and satisfying.

recipe from www.thekitchn.com

Ingredients:

12-ounce box jumbo pasta shells

2 cups (16 ounces) cottage cheese, whole or 2%

1 onion, diced small

10 ounces mushrooms, diced small

3-4 garlic cloves, minced

1 teaspoon oregano

pinch nutmeg (Optional. I left out, my kids are not fans.)

10 ounces baby spinach

3/4 cup (about 6 ounces) shredded mozzarella cheese

32-ounce can crushed tomatoes, tomato sauce, or favorite jarred tomato sauce (I used a combination of crushed San Marzano tomatoes and leftover homemade pizza sauce.)

1/4 cup (about 2 ounces) finely shredded Parmesan cheese

*The filling recipe is fairly flexible, you can easily increase or decrease the quantity of veggies you incorporate into it.

** I also added 2 ounces of leftover goat cheese to the filling mixture.  Perhaps making it slightly "less light," but oh so very tasty!

Pre-heat the oven to 375 degrees.

Boil a large pot of water, add a Tablespoon of salt, and cook pasta shells until barely al dente.  You want them a little under-cooked for this dish because they will absorb more liquid in the oven.  Set shells aside to cool. 

Set a strainer over a bowl.  Pour cottage cheese into the strainer and allow to drain for at least 15 minutes.  Stir occasionally.

Heat a teaspoon of olive oil in a large skillet over medium-high heat.  Add the onions and a healthy pinch of salt, and cook until translucent and beginning to brown, 5-7 minutes.  Add the mushrooms and cook until the mushrooms have released their liquid and turned golden, 5-7 minutes.  Stir in the garlic, oregano, nutmeg, and another good pinch of salt.  Cook until fragrant, 30 seconds.

Turn heat down to medium.  Add as much of the spinach as will fit the pan and cover with a lid.  After a minute or two, uncover and stir spinach.  As it wilts and creates more space, add the remaining spinach to the pan.  Continue stirring and steaming until all the spinach is wilted.  Uncover the pan and stir the spinach for a few minutes to the let the residual liquid evaporate.  Remove from heat.

Combine the drained cottage cheese, cooked vegetables, and the mozzarella in a large bowl.  Add more salt and pepper if desired.

Pour half of the tomatoes into the bottom of a 9x13 casserole or other baking dish.  Scoop a healthy spoonful of the filling into each shell and arrange them side-by-side in the baking dish.  Pour the remaining sauce over the top. Top with freshly chopped parsley and Parmesan if desired.  Cover tightly with foil.

Bake for 30 minutes covered and 10-15 minutes uncovered.  The tomato sauce should be bubbling around the edges and look thickened.  Top with extra Parm.  Allow casserole to sit 10 minutes before serving.