Spinach-and-Ricotta-Stuffed Shells

INGREDIENTS

  • 18jumbo pasta shells (about 6 ounces)
  • 1 1/2teaspoons olive oil
  • 1/4medium onion, finely chopped
  • 4ounces fresh chorizo, crumbled
  • 115 ounce can crushed tomatoes
  • 3/4teaspoon sugar
  • 1/4teaspoon salt plus additional for seasoning
  • 1/4teaspoon freshly ground black pepper plus additional for seasoning
  • Olive oil cooking spray
  • 2cups (about 2 ounces) baby spinach, finely chopped
  • 1cup low-fat ricotta
  • 1/2cup shredded part-skim mozzarella
  • 1egg white, lightly beaten

DIRECTIONS

1. Cook shells according to package directions; rinse under cold water, drain and pat dry.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain all but 1 1/2 teaspoons drippings and return pan to stove. Add tomatoes and sugar and season with salt and pepper to taste; simmer until sauce is slightly thickened, about 10 minutes. Set aside.

3. Preheat the oven to 375 degrees and coat a 9-by-9-inch baking dish with cooking spray.

4. Combine spinach, cheeses, egg white and 1/4 teaspoon each salt and pepper in a large bowl. Spoon half the tomato sauce into prepared dish. Stuff each shell with 1 heaping tablespoon filling and arrange stuffed shells in baking dish. Spoon remaining sauce over shells and cover with aluminum foil. Bake until pasta is cooked through and sauce begins to bubble, about 30 minutes. Let rest 5 to 10 minutes before serving.

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