Super Cheesy Stuffed Shells
The use of non-fat yogurt turns this classically high caloric recipe into a yummy, high protein, more health conscious treat! To reduce the fat/sodium even more, lower the cheese content. Can be served with red tomato sauce, alfredo, or pesto. Enjoy!
2 tsp salt
2 tsp Garlic Powder (preferably not Garlic Salt!)
1 diced yellow onion
1 tsp Pepper
2 Tbsp Olive Oil
12 jumbo pasta shells (can use cannelloni as well!)
1 C part-skim ricotta cheese
1 C Plain Greek Yogurt
2 C shredded mozzarella
1/2 C grated Parmigiano-Reggiano
1/2 C chopped flat-leaf parsley
3 C tomato sauce
6 fresh basil leaves, torn or shredded
Preheat broiler to 450°F. Arrange oven rack about 8 inches from broiler. Bring large pot of water to a boil. Add salt and pasta. Add shells and cook for 12 to 15 minutes; they should be undercooked at center. Drain pasta and cool.
Sauté diced onions in Olive Oil until translucent seasoning with Garlic Powder, Salt and Pepper. Set aside and let cool. **You can use additional veggies like spinach and/or mushrooms. Just make sure liquid is drained from spinach before you sauté.
Combine ricotta, Greek Yorgurt, 1 cup mozzarella, 1/4 cup Parmesan and parsley in a bowl. Incorporate onions and set aside.
Pour 1 cup sauce into bottom of shallow baking dish large enough to hold shells in single layer. Spoon cheese mixture into shells and arrange seam side down in baking dish. Top shells with remaining sauce, mozzarella and Parmesan. Place shells in oven for 6 to 8 minutes, until cheese melts and sauce bubbles.