Healthier Stuffed Shells + a weird start to my morning

This morning I woke up tired and hungry. But I wasn’t hungry..it was weird. So naturally I got out this and took a few bites.

Then I reached for some of this..

so. addicting..I still only ate about 2 spoonfuls

Then I got to work on making STUFFED SHELLS. yum

Here’s the line up

In a bowl mix together the filling, (1 egg, goat cheese, mozzerella cheese, parm cheese, grated zuchinni, and frozen chopped spinach)

make sure to drain out all the excess liquid from the defrosted chopped spinach like so,

After the shells are cooked for 10 minutes, drain pasta and line up the filling, shells, and casserole pan

Then start stuffing!

Cover with the rest of the marinara and grated parm and bake at 350 for 50 minutes

baked. yummy. gooey. cheesy. PERFECTION

This tasted great after working for 5 hours and not really eating all day ( I don’t normally do that ever and do NOT recommend it ) I also ate a lOT of carrots and hummus when I got home from work.

but anywho, the full recipe is below!

Healthier Stuffed Shells with Zucchini and Spinach

Serving Size-4-5 (about 4 shells per person)

Prep time: 15 minutes

Cook time: 50 minutes

1/2 box jumbo shells

For Filling:

1.5 cups part skim ricotta cheese

1/4 cup goat cheese

1.5 cups shredded mozzarella

1/4 cup grated parmesan cheese

1 egg

apx. 2 cups chopped spinach (defrosted and drained)

1 cup zucchini (shredded)

1 jar store bought marinara

1/2 cup parmesan cheese for topping

Instructions:

Pre-heat Oven to 350 degrees

Boil pasta according to package directions.

Meanwhile, mix together filling in a bowl

Drain pasta and stuff shells with apx. 3 tbsp of filling per shell

Then top shells with marinara sauce and more parmesan cheese

Bake for 50 minutes at 350 until top is golden brown and the shells are bubbling!

(You can also make the shells ahead of time and freeze, or put in the refrigerator for up to 2 days. Just make sure you allow the shells to come to room temp. before baking)