Shells stuffed with mushrooms and spinach

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 368, total fat 17 G., saturated fats 6 G., proteins 20 G., carbohydrates 35 G., fiber 3 G., cholesterol 80 mg, sodium 884 mg, sugar 0 G.

This Italian dish will enhance your holiday dinner with its elegant appearance and luxurious flavor. Large shells are stuffed with mushrooms and spinach and baked with two sauces: tomato and a rich cheese sauce. To reduce the calorie content, some of the cheese in the filling and sauce was replaced with low-fat cottage cheese, and semi-skim mozzarella was used instead. Before filling, the pasta is lightly boiled. Make sure it remains firm, so the shells will be crisp after baking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stuffed shells

220 g (20-24 pcs.) large pasta shells
2 tbsp extra-virgin olive oil + extra for drizzling
1 small onion, finely chopped
2 cloves garlic, crushed
340 g of mushrooms, thinly sliced
1 package (280 g) frozen spinach, thawed and squeezed out of water
1.5 tbsp. low-fat cottage cheese
1 cup grated semi-skimmed mozzarella
1/3 tbsp. grated parmesan
1 large egg, lightly beaten
1/4 cup chopped fresh basil

Sauces

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1 teaspoon fennel seeds
A large pinch of red pepper flakes
1 can (800 g) of canned plum tomatoes, crushed by hand
1/4 tbsp. low-fat cottage cheese
1/4 cup grated semi-skimmed mozzarella
2 tbsp. l. grated parmesan
1 large egg, lightly beaten

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Stuffed shells:

Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly tender but still firm to the touch, about 7 minutes. Drain and rinse the shells under cold water. Drizzle with olive oil and toss.
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds.

Add the mushrooms and cook, undisturbed, until golden brown, about 2 minutes. Season with 1/4 teaspoon salt and continue cooking, stirring occasionally, until the mushrooms are tender, about 5 minutes more. Add the spinach and cook until heated through, about 2 minutes. Let cool completely.
Finely chop the spinach and mushroom mixture and combine in a bowl with the cottage cheese, mozzarella, Parmesan, egg, basil, and 1/4 teaspoon salt. Fill each shell with about 2 tablespoons of the filling.
Preheat oven to 175°C.
Prepare tomato sauce.

Heat olive oil in a large skillet over medium heat. Add garlic, fennel seeds, and red pepper flakes and cook, stirring, until lightly golden, about 30 seconds. Add tomatoes, rinse the can with 1 cup of water and pour it into the skillet; add 1/4 teaspoon of salt. Bring to a boil and simmer until the sauce thickens slightly, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return to the skillet and rinse the blender.
Prepare the cheese sauce.

Combine cottage cheese, mozzarella, parmesan and egg in a blender and blend until smooth.

Grease a 22x32cm baking dish with olive oil and spread half the tomato sauce over the bottom. Add the stuffed shells and spread the remaining tomato sauce on top. Cover with foil and bake for 25 minutes; remove the foil and continue baking until bubbly, another 15-20 minutes. Turn the oven to broil, top the shells with the cheese sauce, and broil for about 2 minutes.