Back when Hubs and I were first married, I made stuffed shells quite a bit, having learned how from his mom. We haven't had these in a while, and since we've been in a rut lately with our menu, I decided to try them again with a healthier twist.
I hope you'll try them and let me know what you think. They passed the "14-year-old-picky-eater-test." I hope they pass yours. :)
Ingredients:
1 box jumbo shells, you will need about half the box
1 lb ground chicken
1/2 cup diced onion
2 T oil (I use coconut oil)
1/2 T parsley flakes
1/2 C low-sodium cottage cheese
1 egg
1 pkg frozen, chopped spinach, thawed & drained
1/2 C shredded mozzarella cheese
24-30 oz. Pasta sauce (I make my own with canned tomato sauce and this Italian seasoning.)
1/4 - 1/2 C mozzarella cheese for topping
- In a large pot, cook jumbo shells as directed on package
- While shells are cooking, place 2 T oil in pan. When hot, add diced onion. When onion cooks, transfer to small bowl.
- In same pan, cook ground chicken until no longer pink. Add cooked onions and parsley flakes and stir.
- In large bowl, combine cottage cheese, egg, spinach, 1 C of pasta sauce, and mozzarella cheese.
- When chicken cools, add to mixture and stir.
- When pasta finishes cooking, drain and allow to cool.
- Place 1 C pasta sauce in bottom of 9x13 baking dish
- Use spoon to stuff cooked shells with chicken filling. Place seam side down.
- Pour remaining pasta sauce over shells and sprinkle with cheese
- Cover with foil and cook in 350-degree oven for 20 minutes.
Cheers,
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