Danas Healthy Stuffed Shells Food

CANNELLONI OR STUFFED SHELLS WITH VEAL AND SWEET SAUSAGE

Cannelloni or Stuffed Shells with Veal and Sweet Sausage image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons EVOO
8 ounces sweet Italian sausage meat with fennel
12 ounces ground veal
About 2 tablespoons fresh sage leaves, thinly sliced
2 to 3 cloves garlic, finely chopped
1 onion, finely chopped
Salt and freshly ground black pepper
One 10- to 12-ounce package chopped frozen organic spinach, defrosted and wrung dry in kitchen towel
1/3 cup dry white wine
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups whole milk
Freshly grated nutmeg
2 egg yolks, lightly beaten
1 1/2 cups grated fontina cheese, such as Fontina Val d'Aosta
1 cup freshly grated Parmigiano-Reggiano
12 cannelloni dried pasta or 18 large pasta shells

Steps:

Bring a large pot of water to a boil.
Meanwhile, heat the EVOO in a large skillet over medium-high heat. Brown the sausage and crumble to very small pieces. Then add the veal, brown and crumble. Add the sage, garlic, onions and some salt and pepper, and cook until tender. Separate the spinach with your fingertips and add to the skillet. Stir to heat through, then deglaze with the wine and remove from the heat.
In a saucepot over medium heat, melt the butter, whisk in the flour and bring to a bubble. Whisk in the milk and season with salt, pepper and nutmeg to taste. Thicken the sauce to coat the back of a spoon. Taste to adjust the seasoning and remove a ladle of sauce to combine with the egg yolks to temper them. Add the egg yolks to the sauce and stir in half of the fontina cheese and Parmigiano-Reggiano. Reduce the heat to low, or cover to keep warm.
Salt the water, and cook the pasta to a chewy al dente, 6 to 7 minutes. Then drain and cool. Fill the tubes or shells with the meat filling using small spoon. Cover the bottom of the baking dish with one-quarter of the sauce, then arrange the shells and cover with the remaining sauce, then top with the remaining cheese. Refrigerate or freeze for a make-ahead meal.
Bake from room temperature at 375 degrees F until brown and bubbly, 30 to 40 minutes.

HEALTHY STUFFED SHELLS

Healthy Stuffed Shells image

Make and share this Healthy Stuffed Shells recipe from Food.com.

Provided by ellie_

Categories Pasta Shells

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

24 jumbo pasta shells
1 teaspoon olive oil
8 ounces mushrooms
1 (14 1/2 ounce) can tomatoes, diced
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 1/2 cups 1% cottage cheese
2 carrots, shredded
1/2 teaspoon dried thyme
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1/2 cup reduced-fat mozzarella cheese, shredded

Steps:

Preheat oven to 400 degrees F.
Prepare pasta according to package directions but reduce cooking time by a few minutes; drain.
In a large skillet over medium high heat, heat oil and then add mushrooms; cover and cook, stirring for 5 minutes. Stir in tomatoes and artichokes. Cover and simmer another 3-5 minutes. Remove from heat.
In a large bowl combine remaining ingredients, except for the mozzarella.
Fill shells with mixture and divide among 8 individual baking dishes coated with Pam. Spoon sauce over each portion. Cover with foil and bake for 20-25 minutes.
Sprinkle with cheese and bake uncovered for 10 minutes or until bubbly.

GOOD FOR YOU STUFFED PEPPERS

Good for You Stuffed Peppers image

Make and share this Good for You Stuffed Peppers recipe from Food.com.

Provided by kansashortcake

Categories Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup quick-cooking brown rice (uncooked)
1 lb extra lean ground beef
3 cups prego heart smart traditional Italian sauce
6 medium green peppers
4 ounces shredded fat free mozzarella cheese (about 1 cup)

Steps:

1.Cook the rice without salt or butter according to the package directions.
2.Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir 2 cups of the sauce and the rice in the skillet.
3.Cut each pepper in half lengthwise. Discard the seeds and white membranes. Place the pepper shells in a 17 x 11-inch roasting pan.
4.Spoon the beef mixture into the pepper shells. Pour the remaining sauce over the filled peppers. Cover the dish.
5.Bake at 400°F for 45 minutes or until the peppers are tender. Top with the cheese. Let stand for 5 minutes or until the cheese is melted.
6.Serving Suggestion: Serve with a salad of romaine lettuce and cherry tomatoes drizzled with lowfat balsamic vinaigrette. For dessert, serve biscotti with prepared lemon curd for dipping.

Nutrition Facts : Calories 248, Fat 7, SaturatedFat 2.2, Cholesterol 50.3, Sodium 795.1, Carbohydrate 20.3, Fiber 2.9, Sugar 14.2, Protein 25.6

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