Recipe and Review

As part of my annual fresh start to the year, I’ve been trying new recipes and attempting to eat healthier. Not an easy task I might add. I’m a junk food junkie, this time of year hubby feels tubby and starts his rant about eating fewer carbs (while I could live on pasta alone) and three kids = at least one picky eater per meal.

Fipping through my “Light” Recipes cookbook I found a stuffed shell recipe that I thought I could pass by my critical crew.

Here’s the recipe…

You’ll need

1 cup coarsely chopped mushrooms

½ cup chopped onion
1 clove garlic, minced
1 teaspoon Italian seasoning
¼ teaspoon black pepper
1 T margarine (I used butter)
16 oz. fat-free cottage cheese
10 oz. frozen chopped spinach thawed and drained
½ egg beaters (I used 1 egg)
24 jumbo pasta shells cooked and drained
1 jar spaghetti sauce

Sauté the mushrooms, onion and garlic, season and remove from heat.

In a bowl, mix cottage cheese, spinach and sautéed ’shrooms n onion mixture then pour beaten egg over the mixture and blend together.

Now spoon the mixture into shells. Cover the bottom of a baking dish with sauce then fill with stuffed shells and cover with the remaining sauce. Bake at 350 for 35 minutes or until hot.

Here’s the review…

Easy enough to make. About 30 minutes to prep the dish and the 30 to 40 for it to bake.

I got a few eye rolls and a little grumbling as the kids sat down at the table. Once they got past the first bite it was all good. 2 out of 3 gobbled it up, the oldest is not a fan of sauce or of mushrooms. Hubby came home with sushi (here’s why) so He didn’t want any shells (Until he saw the “I worked at a meal and you’re not going to eat it!?!?!?” look on my face).

Overall, everyone gave me the approval to make it again. Next time, I would use fewer mushrooms and chop them smaller. It was a nice filler to the mixture but the texture was a little distracting.