Three Cheese Spinach Stuffed Shells with Tomato Sauce

Makes 14 shells

preheat oven to 410 F

Stuffing:

1 block light Philadelphia cream cheese

1/2 C light mozzarella (shredded)

1/4 C Parmesan Reggiano (shredded)

1 large egg

2 tbsp milk

Blend all of the above ingredients in a food processor

2 C baby spinach (chopped )

1 small yellow onion (chopped)

1/2 tbsp dried Oregano 

1 tsp garlic powder

Fold the above ingredients into cream cheese mixture using a spatula

Next,  boil pasta shells according to package instructions. Avoid overcooking the shells, they tear very easily.

Once the shells are boiled, shock them in cold water and fill them with the stuffing.

Tomato Sauce:

1 large can diced tomatoes (drained)

1 tsp garlic powder

1 tbsp oregano

1 + 1/2 tbsp sugar

1 tbsp olive oil

1 tsp fresh lime juice

1/4 tsp salt

Combine all above ingredients into food processor on low speed for 1 minute

Simmer tomato sauce on stove top for 40 minutes.

Grease oven-safe dish with olive oil and spread thin layer of uncooked tomato sauce on bottom of dish.

Place shells in dish, cover and cook for 35-40 min. 

Top with fresh Parmesan  Reggiano, Mozzarella , and finely grated avocado.

Enjoy with a glass of 35 degrees South Cabernet Sauvignon from Chile. This wine pairs well with the fresh cheeses in this recipe.

Bon Appetit !