Mushroom Spinach Shells

Healthy Mushroom-Spinach Shells

Preparation Time: 30 MIN   |    Total: 50 MIN    |    Serving:  2

 

 

Ingredients

For the stuffed shells:

  • 30gm jumbo wheat pasta shells.
  • tbsp olive oil, plus more for drizzling and brushing
  • 1 small onion, finely chopped
  • 1cloves garlic, minced
  • 5gm white mushrooms, thinly sliced
  • 50gm spinach washed and chopped
  • 15gm low-fat paneer
  • 15gm cheese
  • 1 small egg, lightly beaten
  • 5-6no. chopped fresh basil
  • For the sauces:1-2 cloves garlic, thinly sliced
  • 1 teaspoon fennel seeds
  • Large pinch of red chili flakes
  • 50gm tomato, chopped
  • Kosher salt
  • 1tbsp olive oil
  • 15gm low fat paneer
  • 20gm cheese.

Steps

  • Bring a large pot of salted water to a boil. Add the pasta shells and cook until slightly softened but still firm. Drain and rinse under cold water. Drizzle with olive oil and toss; set aside.
  • Heat 1tbsp olive oil in a large nonstick wok over medium-high heat. Add the onion and saute, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, 30 seconds.
  • Add the mushrooms and cook, undisturbed, until golden in spots. Add salt and continue cooking, stirring occasionally, until the mushrooms are soft. Add the spinach and stir until cooked through. Let cool completely.
  • Finely chop the spinach-mushroom mixture and combine in a bowl with the paneer and cheese, egg, basil, and salt. Stuff each shell with the same amount of the filling; set aside.
  • Preheat the oven to 180oC.
  • Make the tomato sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds, and red chili flakes and cook, stirring, until lightly golden.
  • Add the tomatoes, add around half a cup of water; add salt. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth. Return to the skillet and rinse out the blender.
  • Make the cheese sauce: Combine the paneer, cheese the blender and puree until smooth.
  • Brush a 9-by-13-inch baking dish with olive oil and pour in half of the tomato sauce. Add the stuffed shells, then top with the remaining tomato sauce. Cover with aluminum foil and bake 25 minutes; uncover and continue baking until bubbly, 15 to 20 more minutes.
  • Serve fresh.

Nutritional Facts

Energy 480kcal
Protein    –
Carbohydrates    –
Fats 20gm