Vegetable stuffed conchiglioni
Instructions:
- 24 dried conchiglioni (jumbo pasta shells)
- 275g/10oz chopped fresh spinach
- 1 egg white
- 350g/12oz low-fat cottage cheese
- 350g/12oz mozzarella cheese, grated
- 100g/4oz onion, finely chopped
- 2 garlic cloves, minced
- 50g/2oz fresh flat-leaf parsley, chopped
- 275g/10oz broccoli, chopped
- For the sauce
- 1 tablespoon olive oil
- 3 garlic cloves, peeled but left whole
- 1⁄2 medium onion, chopped
- 400g/14oz canned chopped tomatoes
- 75g/3oz mushrooms, sliced
- 1⁄2 tablespoon shredded fresh basil leaves
- 1⁄2 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh flat-leaf parsley
- 50g/2oz Parmesan cheese, freshly grated
- Preheat the oven to 180 C/350 F/Gas mark 4. Grease a 33 x 23cm/13 x 9in tin with a little vegetable oil.
- To make the sauce, heat the olive oil in a large heavy saucepan. Add the garlic and saute until the garlic begins to brown. Remove the garlic from the oil with a slotted spoon; discard. Add the onion to the garlic infused oil and saute lightly.
- Add the tomatoes and mushrooms, and cook over a medium heat for about 30 minutes. Add the basil, oregano and parsley, and bring to a boil. Remove from the heat and stir in the Parmesan. Put aside.
- Cook the pasta in a pan of salted boiling water for 8,10 minutes until al dente, then drain thoroughly.
- Combine the spinach, egg white, cottage cheese, mozzarella, onion, garlic, parsley and broccoli in a bowl. Blend well.
- Stuff the shells with the cheese mixture, using about 2 tablespoons for each shell. Arrange in the prepared tin. Pour the sauce over the shells,. bake in the oven for 30,40 minutes. Serve hot.
- serves 8