Pumpkin Spinach Stuffed Shells
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt and pepper to taste
- 1 egg, beaten
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 2 tablespoons garlic infused oil
- serves 3-4 about 5-6 shells per person
- 18 large pasta gluten free shells (i used tinkyada brown ri
- 1 1/2 cups lactose free cottage cheese (i used lactaid brand)
- 1 cup canned pumpkin (not pumpkin pie filling)
- 1 cup fresh spinach packed, then chopped (you can sub in basil or use 1/2 cup of basil and spinach as another option)
- 1/2 cup plus 2 tablespoons parmesan cheese grated
- 1 1/2 cup finely chopped canned/boxed tomatoes (i used pomi select brand without onion and garlic)
- 1/2 cup shredded part skim mozzarella cheese
- sliced fresh basil or spinach for garnish optional
- Carbohydrate 26.2868885416667 g
- Cholesterol 186.12 mg
- Fat 5.36161916666667 g
- Fiber 9.59651697210719 g
- Protein 9.779178125 g
- Saturated Fat 1.83295527083333 g
- Serving Size 1 1 recipe (381g)
- Sodium 897.066239583333 mg
- Sugar 16.6903715695595 g
- Trans Fat 1.03245220833333 g
- Calories 174 calories
Cook pasta according to package directions.While pasta is cooking, prepare shell filling. In medium bowl, add and mix lactose free cottage cheese, canned pumpkin, 1 tablespoon garlic infused oil, and spinach or basil (or combo of both), 1/2 cup parmesan cheese, one egg & salt and pepper, to taste. Set aside.In medium bowl, add tomatoes, the other tablespoon of garlic infused oil, basil, oregano and mix; set aside.When pasta is cooked (should be al dente), rinse well.Preheat oven to 350 degrees.In 8 x 8 pan, add about 2/3 of the tomato sauce mixture to bottom of pan.Start filling each pasta shell with about 1 -1 1/2 tablespoon of cheese spinach mixture; when shell is filled add to square pan with the filling side up. Repeat with remaining shells.Drizzle the rest of the tomato sauce over shells, top with the remaining Parmesan cheese, and mozzarella cheese.Cover pan with aluminum foil and bake for 15-20 minutes. Remove foil, return to oven and cook for another 5-10 minutes until sauce is lightly bubbling and the cheese is melted.Sprinkle top with sliced basil or spinach, if desired.Enjoy!
