Recipe #4163
Stuffed Shells
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
8 (2 shells each)
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 16 jumbo shells (about 1/2 of a 340-g box)
- 1/2 lb. (225 g) lean ground veal
- 5 oz. (150 g) fresh spinach, trimmed and chopped
- 2 garlic cloves, minced
- 1/2 tsp (2 mL) marjoram
- 1/2 tsp (2 mL) basil
- Salt and pepper to taste
- 1 egg
- 1 cup (250 mL) grated partially skimmed mozzarella
- 10 oz. (300 g) light ricotta cheese
- 1/4 cup (60 mL) grated parmesan
- 3 cups (750 mL) tomato sauce
Preparation
Preheat oven to 350°F (180°C). Cook shells and set aside.
In a non-stick skillet, brown veal until cooked through. Add spinach, garlic, marjoram, basil, salt and pepper. Cook 2-3 minutes more. Stir in egg, half of grated mozzarella, ricotta and parmesan.
Stuff shells (about 2 Tbsp. or 30 mL) mixture per shell. Pour tomato sauce into a baking dish, lay stuffed shells over top and sprinkle with remaining mozzarella. Bake for 25-30 minutes.
Suggestion
To make this recipe really quick and easy, buy pre-grated cheeses and washed spinach.Reference: «Les sucres et pourquoi pas!» par N. Delisle, M. Forget, S. Larouche, Diabétiques, Metro Richelieu et Diabète Québec now available on www.diabete.qc.ca
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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