Ingredients

The following ingredients have 5 Servings
  • 8 ounces large pasta shells
  • 2 teaspoons olive oil
  • 1 small yellow onion (chopped)
  • 2 cloves garlic (minced)
  • 1 pound lean ground beef
  • 1 1/2 cups packed roughly chopped fresh spinach
  • 1/2 cup sundried tomatoes (chopped)
  • 12 ounces low-fat cottage cheese
  • 1/2 teaspoon dried chile flakes
  • 1/3 cup thinly sliced fresh basil
  • 1/2 teaspoon kosher salt (to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 3/4 cups tomato sauce
  • 1/2 cup finely grated Parmesan cheese

Instruction

  • Bring a large pot of salted water to a boil. Add pasta shells and cook until just tender.
  • For the filling, heat olive oil in a large frying pan set over medium heat. Add onions and saute until soft, 4 to 5 minutes. Add garlic and saute for additional 30 seconds.
  • Turn up the heat to medium-high. Add the ground beef and cook, breaking up with wooden spoon, until beef is cooked through. Put a lid on top (slightly askew) and pour any accumulated juice out of the pan. Transfer ground beef mixture to a large bowl.
  • Stir in spinach and sun dried tomatoes until combined.
  • Place the cottage cheese in the bowl of a food processor or blender and puree until smooth.
  • Allow the beef mixture to cool, then stir in cottage cheese, dried chile flakes and basil. Season with salt and pepper to taste.
  • Fill each shell with 2 tablespoons of the beef mixture.
  • Prepare a 9- by 13-inch baking pan by spreading 1 cup tomato sauce on the bottom. Arrange pasta shells, opening-side up, in the pan. Spread additional 2 cups tomato sauce on top, and sprinkle with grated Parmesan cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake for additional 5 minutes, or until cheese is melted. Remove from oven and let cool for 10 minutes before serving.