STUFFED SHELLS FLORENTINE

Stuffed Shells Florentine image

Number Of Ingredients 16

Ingredients

1 cup onion finely chopped
1 tablespoon olive oil or vegetable oil
1/2 cup green bell pepper chopped
1 clove garlic minced
1 (15-ounce) can tomato sauce with tomato bits
1/2 teaspoon basil dried basil leaves, crushed
1/4 teaspoon oregano
1/4 teaspoon thyme dried, crushed
1 1/4 cups cottage cheese dry curd ( 1/2 % milkfat)
1 (10-ounce) package spinach thawed and squeezed dry
3 ounces mozzarella cheese low-moisture part-skim, shredded ( 3/4 cup)
4 slices ham ( 3/4 oz. each) 95% fat-free smoked cooked chopped
1 egg large, lightly beaten
1/4 black pepper
8 jumbo pasta shells cooked and drained
4 teaspoons Parmesan cheese grated

Steps:

In a 2-quart saucepan over medium heat, sauté onion in oil for 5 minutes or until beginning to soften. Set 2 tablespoons of the onion aside.Add green pepper and garlic to saucepan. Sauté 3 minutes longer. Stir in tomato sauce, basil, oregano and thyme. Reduce heat to low, cover and cook for 10 minutes. Spoon tomato sauce mixture evenly over the bottom of a shallow 1 1/2 -quart baking dish or four individual baking dishes.Preheat oven to 350°. Meanwhile, in a medium bowl, mix reserved onion, cottage cheese, spinach, mozzarella, ham, egg and pepper.Fill each shell with a generous 1/4 cup of the spinach mixture place on tomato sauce and sprinkle shells with Parmesan. Cover with foil without touching shells. Bake for 30 minutes or until filling is hot and sauce is bubbly.

Nutrition Facts : Nutritional Facts Serves

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