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Cheesy Spinach and Mushroom Stuffed Shells (diabetic)

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Cheesy Spinach and Mushroom Stuffed Shells are a delightful twist on a classic Italian dish, offering a comforting and satisfying meal without the guilt. This diabetic-friendly version swaps out traditional high-carb ingredients for healthier alternatives, making it a perfect choice for those looking to enjoy a hearty meal while keeping their blood sugar in check. The combination of creamy ricotta, earthy mushrooms, and vibrant spinach creates a filling that is both nutritious and flavorful, proving that healthy eating doesn’t have to be bland. Historically, stuffed pasta dishes have roots in various cultures, with Italy being the most famous for its rich and diverse pasta offerings. Stuffed shells, in particular, are a popular American-Italian dish that gained prominence in the mid-20th century. They are often filled with a variety of ingredients, but this version emphasizes vegetables and low-fat cheese to cater to dietary needs without sacrificing taste. Plus, who can resist the charm of a pasta shell filled to the brim with cheesy goodness? It’s like a cozy hug on a plate! To prepare these stuffed shells, you’ll need to gather some essential ingredients and kitchen tools. A large pot for boiling the shells, a skillet for sautéing the mushrooms and spinach, and a baking dish for the final assembly are crucial. The shells are cooked al dente to ensure they hold their shape when stuffed, and the filling is seasoned to perfection. As you layer the shells in the baking dish, you’ll be greeted by the inviting aroma of garlic and herbs, making it hard to resist sneaking a taste before they even hit the oven. Baking the shells until they are bubbly and golden brown on top is the final step, and it’s where the magic happens. The cheese melts beautifully, creating a luscious topping that contrasts with the tender pasta and savory filling. Serve these stuffed shells with a side salad for a complete meal that is both satisfying and health-conscious. And remember, if anyone asks why you’re eating pasta, just tell them it’s a shell of a good time!

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Cheesy Spinach and Mushroom Stuffed Shells
Variant: diabetic Servings: 4 Total: 50 mins

Ingredients

  • 12 pieces jumbo pasta shells
  • 5 ounces fresh spinach
  • 8 ounces mushrooms, chopped
  • 15 ounces ricotta cheese, part-skim
  • 1 cup mozzarella cheese, part-skim, shredded
  • 0.25 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 2 cups marinara sauce, no added sugar

Instructions

  1. Preheat your oven to 375°F (190°C). This temperature is ideal for baking the stuffed shells to a bubbly perfection.
  2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook them for about 9 minutes, or until they are al dente. This ensures they will hold their shape when stuffed.
  3. While the shells are cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but be careful not to burn it.
  4. Add the chopped mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they are softened and browned. This step enhances their flavor and texture.
  5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. The vibrant green color will brighten up your filling and add nutrients.
  6. In a large bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, salt, and pepper. Mix well until all ingredients are thoroughly combined.
  7. Add the sautéed mushroom and spinach mixture to the cheese mixture. Stir until evenly distributed, creating a creamy filling that’s packed with flavor.
  8. Drain the cooked pasta shells and let them cool slightly. This will make them easier to handle when stuffing.
  9. Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish. This adds moisture and flavor to the dish.
  10. Stuff each shell with about 2 tablespoons of the cheese and vegetable filling. Place the stuffed shells seam-side up in the baking dish.
  11. Once all the shells are stuffed, pour the remaining marinara sauce over the top. Sprinkle the remaining mozzarella cheese evenly over the sauce.
  12. Cover the baking dish with aluminum foil and bake for 20 minutes. This helps to steam the shells and melt the cheese without browning too quickly.
  13. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. This final step gives you that irresistible cheesy crust.
  14. Let the stuffed shells cool for a few minutes before serving. This allows the filling to set slightly, making them easier to serve.

Nutrition (per serving)

  • Calories: 320
  • Carbs g: 35
  • Protein g: 22
  • Fat g: 12
  • Sugar g: 4
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Tags: pasta, stuffed shells, diabetic, spinach, mushrooms, cheese, Italian, healthy

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