STUFFED SHELLS

24 jumbo shells (8 oz.)

1 1/2 teaspoons olive oil (extra-virgin preferred)

2 cups onion; finely chopped

2 lbs fresh spinach; washed & stemmed

2 cups low-fat cottage cheese

2/3 cup dry breadcrumbs

1/4 teaspoon nutmeg

3/4 cup Parmesan cheese; grated

salt & freshly ground black pepper; to taste

1 large egg white; lightly beaten

3 cups marinara sauce; prepared

1. Preheat oven to 375 degrees.

2. In a large pot of boiling, salted water, cook shells, stirring often, until al dente, about 15 minutes. Drain and rinse shells under cold water; set aside.

3. Rinse and dry pot. Heat oil in same pot over medium-high heat. Add onions and cook, stirring, until the onions have softened, about 3 minutes. Add spinach, in batches if necessary, stirring until wilted, about 3 minutes. Transfer to a colander and drain any excess moisture, pressing spinach with the back of a spoon. Let cool. Chop coarsely.

4. In a food processor, puree cottage cheese until smooth.

5. In a bowl, combine cottage cheese, breadcrumbs, nutmed and 1/2 cup of the Parmesan cheese. Mix until thoroughly combined. Fold in chopped spinach and season with salt and pepper. Stir in egg white.

6. Stuff each shell with about 2 tablespoons of cheese / spinach mixture.

7. Spread 1 cup marinara sauce in the bottom of a 9" X 13" baking dish. Arrange stuffed shells in a single layer on top of the sauce and spoon remaining 2 cups marinara sauce over the top. Sprinkle with remaining 1/4 cup Parmesan.

8. Bake for 30 minutes, until cheese is golden and shells are heated through. If top is browning too quickly, tent loosely with aluminum foil. Cool 10 minutes before serving.

Yields 24 stuffed shells for 6 servings

CALORIES: 390; PROTEIN: 26g; FAT: 8g; CARBS: 57g; FIBER: 7g; CHOL: 9mg; SODIUM: 995mg.

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