DEAR JEANNE: This recipe is fabulous – but all the fat isn’t! Can you reduce the fat and keep it fabulous? – Karen M., Ventura, Calif.

SPINACH AND ARTICHOKE STUFFED SHELLS

1 box jumbo pasta shells

1 onion, finely chopped

2 garlic cloves

2 tablespoons olive oil

1 box frozen chopped spinach, thawed

1 box frozen artichoke hearts, thawed

2 cups ricotta cheese

2 cups mozzarella cheese, plus more for topping

1/2 cup Parmesan cheese, plus more for topping

1/4 cup fresh basil, chopped

1 teaspoon salt

1/4 teaspoon pepper

2 eggs

4 cups pasta sauce

Cook the pasta according to package directions. Cook the onion and garlic in the olive oil. Add the spinach and artichoke hearts, then add the cheeses, basil, salt, pepper and eggs. Pour a little of the sauce into a baking pan, fill the shells with the mixture and place in the pan. Cover with the rest of the pasta sauce. Top with more mozzarella and Parmesan. Bake at 350 for 30 minutes.

Makes 6 servings.

 

DEAR KAREN: You’re right – this is delicious! I’ve reduced the fat without sacrificing the flavor. I suggest you cook a few more than the 24 shells, as some will come out broken. I have included a recipe for a low-fat marinara sauce.

REVISED SPINACH AND ARTICHOKE STUFFED SHELLS

24 pieces jumbo pasta shells

MARINARA SAUCE:

1 1/2 teaspoons extra-virgin olive oil

1 large onion, finely chopped

3 cloves garlic, minced

4 cups crushed tomatoes

2 tablespoons tomato paste

1 teaspoon oregano

1/2 teaspoon dried basil

1 teaspoon salt

A few red-pepper flakes

FILLING:

1 1/2 teaspoons extra-virgin olive oil

1 onion, finely minced

2 cloves garlic

2 cups nonfat ricotta cheese

1 egg white

Freshly ground black pepper

1/4 cup fresh basil, chopped

10 ounces frozen chopped spinach, thawed (about 5 cups fresh)

1 cup frozen artichoke hearts, thawed, roughly chopped

1 1/2 cups grated reduced-fat Italian cheese blend, divided use

1/4 cup grated Parmesan cheese

1. Boil the pasta shells in a large pot of water until al dente. Drain and rinse with cold water; set aside.

2. To make the marinara: Heat the olive oil in a saucepan over medium-high heat, add the onion and cook until softened, about 5 minutes. Add the garlic and cook another minute. Add the crushed tomatoes, tomato paste, oregano, basil, salt and red-pepper flakes. Bring to a boil and simmer for 15 minutes.

3. To make the filling: Over medium-high heat, in a nonstick pan, heat the olive oil and add the onion. Cook until softened, about 5 minutes. Add the garlic and cook another minute. (If you want to use fresh spinach, chop it first, then add to the onion and cook until wilted.) Cool.

4. In a large bowl, combine the ricotta cheese, egg white, pepper and basil; add the onion and garlic. Squeeze the excess moisture out of the frozen spinach and add it to the cheese mixture. Add the artichoke hearts, 1 cup of the reduced-fat cheese blend and the Parmesan cheese. Stir until thoroughly combined.

5. Preheat the oven to 350. Spray a 9-by-13-inch pan with nonstick cooking spray. Pour a layer of sauce in the bottom.

6. Stuff each shell with almost 2 tablespoons of filling. Put each filled shell into the pan. Cover with the remaining sauce. Bake for 15 minutes. Add the remaining 1/2 cup cheese to the top and bake another 15 minutes.

Makes 6 servings of 4 shells.

 

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