There really is nothing like a good pasta dish to warm up after a long day. Including vegetables in my pasta dishes makes me feel less guilty about the carbs, and using cheeses with skim milk is a good way to shave back on some of the calories in cheesy pasta dishes as well. This dish takes little time to make, and topping it with sage butter gives it that extra, earthy, burst of flavor. You can also prepare it in advance, freeze it, then cook it a few days later.
- 12-ounce package of jumbo stuffed shells, prepared according to box
- 1 cup of frozen spinach, unthawed
- 2 cups of mozzarella cheese
- 1 cup of Parmesan cheese
- 2 cups of ricotta cheese
- 2 sage leaves
- 1/2 cup of butter
- 1 large egg
- Preheat oven to 425
- In a bowl, mix ricotta, egg, spinach, mozzarella and Parmesan
- Stuff the shells with the mixture and place in casserole dish
- Bake them for 18-20 minutes
- while shells are cooking, make sage butter by warming butter in saucepan until it begins to turn golden brown. Add sage and cook until leaves are crispy.
- Drizzle sage butter on top of pasta and serve