Do you subscribe to EatingWell magazine? If not, you should. Especially if you’re trying to serve healthy food in your home and are a fan of publications like the more well-known Cooking Light. I particularly like EatingWell because their recipes focus on real, whole ingredients and seasonal eating.
I make something from EatingWell once or twice a week and very rarely have any of their recipes failed me. (I am sorry to say that Hamburger Buddy was a horrible crash and burn, but we actually got a good laugh out of how bad it was and still chuckle about it years later. So if you come across that one, take a pass.) Aside from the [usually] great recipes, their photography is stunning and I always find their feature stories on nutrition and health interesting and informative.
I recently made the EatingWell spinach and cheese stuffed shells for my OAMC freezer club (a recipe I’ve made many times as a regular dinner around here). My favorite type of OAMC meals are of the one-pan variety that can be pulled straight from the freezer, shoved into the oven, and make the whole family happy. I mean, the whole point is to save time, right? This one definitely fits the bill.
I ordered a package of these foil pans with oven safe lids for the club, and they are perfect for meals like this one — each pan holds three-to-four servings of an average adult-sized entree. I fit 12 shells into each pan. At about $0.60 each, they are so worth buying if you’re going to start your own freezer club (or if you already belong to one). They’re especially nice because the lids are sturdy to protect the food, and you can stack meals in the freezer without them tipping over and making a mess or taking up excess space.
As for the stuffed shells, the only variations I’ve made to this recipe are the additions of garlic and mozzarella cheese. I know the mozzarella isn’t really in the spirit of EatingWell, but it’s not that much cheese, and it really does take this recipe from four stars to five. Enjoy!
OAMC Spinach & Cheese Stuffed Shells
Slightly adapted from EatingWell magazine.
Makes: 6 servings
- 24 jumbo pasta shells, (8 ounces)
- 1 1/2 teaspoons extra-virgin olive oil
- 2 cloves garlic, crushed
- 2 onions, finely chopped
- 2 pounds fresh spinach, trimmed and washed, or two 10-ounce packages frozen chopped spinach, thawed and squeezed dry (Hillary’s note: Getting the spinach as dry as possible is very important. I once left too much moisture in the spinach and the shells were watery and yucky. Don’t make the same mistake! Squeeze, squeeze, squeeze that spinach!!)
- 2 cups part-skim ricotta cheese
- 2/3 cup plain dry breadcrumbs
- 1/2 cup freshly grated Parmesan cheese, divided
- 1 cup shredded part-skim mozzarella cheese
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1 large egg white, lightly beaten
- 3 cups prepared marinara sauce, preferably low-sodium
- Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook for an additional 2 minutes, stirring occasionally. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.
- Combine ricotta, breadcrumbs, 1/4 cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.
- Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. (Note: This recipe is for one large pan of shells. Before moving to step five, if you use the type of pans mentioned above for freezing, divide the recipe in half and split between two foil pans.)
- Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining 1/4 cup Parmesan cheese and 1 cup mozzarella cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.
- If baking from frozen, place foil pan on cookie sheet and bake covered at 375°F for approximately one hour. Remove lid and continue baking until the top is golden and the shells are heated through, about 20 to 30 additional minutes.