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Red and Green Stuffed Shells - PCOS-Friendly Recipe

Red and Green Stuffed Shells
Servings: 12
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 Tablespoon Olive Oil
  • 1/2 whole Onion, Diced
  • 1 clove Garlic, Minced
  • 10 ounces, weight Fresh Baby Spinach
  • 4 Tablespoons Butter
  • 1/4 cup All-purpose Flour
  • 2-1/2 cups Whol Milk, More If Needed
  • 2 Tablespoons Chopped Basil
  • 2 Tablespoons Chopped Parsley
  • Salt And Pepper, to taste
  • 30 ounces, weight Whole Milk Ricotta Cheese
  • 1 cup Grated Parmesan Cheese, Plus More For Sprinkling
  • 1 whole Large Egg
  • 12 ounces, weight Jumbo Pasta Shells (25 To 30 Shells) Cooked Until Slightly Firmer Than Al Dente

Instructions

  1. Turn the heat to medium-low, then, in the same skillet, melt the butter and sprinkle the flour over the top. Whisk it together to make a roux, then cook it for a minute or two. Slowly add the milk, whisking out lumps as you go, and cook it until the white sauce is thickened, 4 to 5 minutes. Turn off the heat and stir in half the basil, half the parsley, and salt and pepper to taste. Add another 1/4 cup milk if the white sauce is too thick. Taste and adjust the seasonings.
  2. In a separate bowl, mix together the ricotta, Parmesan, egg, the rest of the basil, the rest of the parsley, and salt and pepper to taste until combined. Stir in the chopped spinach mixture.
  3. To assemble the shells, use a spoon to fill the pasta shells with the cheese mixture. Place the shells seam side down in a 9 x 13 casserole dish or disposable foil baking pan. Pour the marinara evenly over the shells, then ladle the white sauce over the marinara in a zig-zag/line design. Finally, sprinkle with more Parmesan.
  4. Bake it in a preheated 375 degrees for 25 to 30 minutes, until hot and bubbly.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Spinach, Basil.

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