Salmon And Spinach Stuffed Shells In Garlic Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A twist on stuffed shells - Jumbo pasta shells stuffed with a salmon, spinach and cottage cheese mixture is baked in garlic and butter. (Because I ran out of inspiration...originally wanted to try a lemon-dill sauce. Read more . Sometimes it pays to be lazy!) Ingredients:
about 16 jumbo pasta shells |
1 16-oz. container low-fat small curd cottage cheese |
1/2 cup light sour cream |
1 egg |
1 7.5 ounce can salmon (boneless and skinless) |
1 cup packed chopped fresh spinach |
1/2 tsp. dried thyme |
1/2 tsp. dried dillweed |
salt and pepper |
1/4 cup butter |
1 to 2 cloves garlic, minced |
1/4 cup shredded mozzarella (or whatever cheese you like) |
2 tbsp. grated parmesan cheese |
Directions:
1. Parboil shells according to package directions until just al dente. Rinse in cold water and set aside.
2. Preheat oven to 350*F. Place butter and garlic in a 9 x 9 (or similar sized) baking dish; place in oven while it is preheating, checking often to make sure garlic doesn't burn. When butter is melted and infused with garlic, remove from oven.
3. In medium bowl, combine cottage cheese, sour cream, and egg; stir in salmon, spinach, thyme and dill, then season with salt and pepper.
4. Fill shells with salmon mixture and place in baking dish.
5. Sprinkle with mozzarella and parmesan.
6. Cover with foil and bake 20 minutes. Remove foil and bake another 15 to 20 minutes or until cheese is bubbly.
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