So the other day I was cleaning out my fridge trying to figure out what to do with left over cheese from the outdoor Symphony dinner, boxes of pasta shells, leftover ricotta cheese and a half jar of sun dried tomatoes both leftover from grilling pizzas. What I tossed together actually turned out good enough that I wanted to share it with everyone. The lemon zest and basil brightened up the sauce and the whole dish so that it didn’t taste too heavy for a summer dish.
‘Clean Out the Fridge’ Stuffed Shells (i.e. Gouda, Sundried Tomatoes and Spinach Stuffed Shells)
- A Box of Large Pasta Shells
- A Jar of Marinara Sauce
- Zest of One Lemon
- 8 oz Low Fat Cottage Cheese
- 8 oz Low Fat Ricotta Cheese
- Half Jar of Sun Dried Tomatoes
- Frozen Chopped Spinach (defrosted and drained)
- One Wedge of Shredded Gouda
- Pinch of Red Pepper (to taste)
- Shredded Parmesan
- Salt and Pepper (to taste)
- Basil, sliced in chiffonnade
- Non stick cooking spray (like Pam)
Pulse cottage cheese and sun dried tomatoes in food processor until smooth. Stir in ricotta. Mix with frozen spinach (drain and squeeze dry of water) and gouda. Add salt and pepper to taste. Cook pasta shells according to package directions (in salted water). Mix jar of marinara sauce with lemon zest and a pinch of red pepper. Once pasta is cooked, fill shells with cheese mixture and place in 13×16 pyrex pan sprayed with non stick cooking spray. Spoon marinara mixture over pasta, sprinkle with parmesan cheese and bake at 350 degrees for 45 minutes to an hour. Garnish with chiffonnade of basil.