I decided to forgo my workout today.. I had planned to do a quick run, but it just wasn't in the cards. I don't feel too guilty though - yesterday was a very active day for me. I had early morning Gentle Yoga at 6 am, a Bootcamp for Athletes class at noon and my group run which was 5k at 6p. I think a rest day may be called for.
So now my little birthday girl is playing with her new toys, I'm drinking a glass of wine and her favourite dinner is cooking. Lately my kids have requested Stuffed Shells for dinner when they have a choice. I really like them too, so it works out well for the whole family.
Prep Time: 30 minutes
Cook Time: 45 minutes
Keywords: bake entree vegetarian
- 1 package of large pasta shells
- 1 bag of fresh spinach
- 1 package of cream cheese softened
- 2 cups of cottage cheese
- 2 eggs
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 4 cups marinara sauce
- 2 cups grated cheese
Steam spinach, allow to cool and squeeze excess moisture from spinach.
Cook shells accordinging to package directions.
While shells are cooking add cottage cheese, cream cheese, eggs and spinach to a food processor. Process until smooth.
Divide marinara sauce evenly between 2 large 9.5x13.5 baking dishes, spreading on bottom of dish.
Once shells are cooked, drain water and rinse with cold water until they are easy to hold. Squeeze pasta shell open gently with your hand and fill with 2 tablespoons of cheese mixture. Set filled shell in marinara sauce.
Once all shells are filled, bake in a 350 oven for 45 minutes or until filling is set and sauce is bubbling. Sprinkle with grated cheese and return to oven for 5 mintues to allow to melt. Let sit for 5 minutes before serving.
This dish freezes well. Allow to thaw beofre cooking.