Ingredients
Sauce:
2 large cans tomatoes with juice
1 tsp. dried basil (or 1 tbsp. fresh basil)
1 tsp. dried oregano (or 1 tbsp. fresh oregano)
1 clove garlic, minced
1 bay leaf
1/4 tsp. each salt & pepper
Jumbo shells, about 24
Filling:
1 container low-fat ricotta cheese (435 g)
1 cup skim mozzarella cheese, shredded
1-1/2 cups Fresh spinach, chopped
2 button mushrooms, chopped fine
2 green onions, chopped fine
2 tsp. each basil & oregano
1/4 tsp. pepper
1 cup skim mozzarella cheese for the topping
Directions:
Preheat oven to 350 F.
For Sauce: Puree the tomatoes and then pour into large pot. Add basil, oregano, bay leaf, garlic, salt & pepper. Bring to a boil, then reduce heat and simmer 30 minutes.
Cook shells according to package directions (about 10 minutes), so they are just flexible to handle.
For filling: In a large mixing bowl, stir together cheeses, spinach, mushrooms, green onions and spices.
In a casserole dish, spread some prepared sauce on the bottom.
When shells are cooked, rinse them in cold water until they are cool enough for you to handle them. Stuff each shells with filling. Place shells in prepared casserole dish. Cover with remaining sauce. Cover casserole dish with foil, and bake for 40 minutes. Remove foil, and sprinkle mozzarella cheese on top for garnish.
Enjoy ! 🙂
Note: Instead of spinach, I have used blanched broccoli.
