Reduced Fat stuffed Shells with Meat Sauce
source: American Test Kitchen
Ingredients: Serve 6
MEAT SAUCE:
6 ounces 93 percent lean ground beef
1 tablespoon soy sauce
3 (14.5 ounce) can diced tomatoes
1 tablespoons olive oil
1 onion chopped fine
2 tablespoons tomato paste
3 garlic cloves, minced
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ cup finely choppe fresh basil
STUFFED SHELLS
1 (12 ounce) box jumbo pasta shells salt
12 saltines, broken into pieces
2 ½ cups fat free cottage cheese
8 ounces part skim mozzarella cheese, shredded (2 cups)
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons chopped fresh basil
2 garlic cloves, minced
Procedures:
FOR THE MEAT SAUCE: Adjust oven rack to upper middle position and heat oven to 375 degrees. Pulse beef and soy sauce in food processor until well combined; transfer to medium bowl. Add tomatoes to processor and pulse until coarsely ground.
Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef mixture, braking up meat with wooden spoon, and cook just until no longer pink, about 3 minutes. Add tomato paste, garlic, and pepper flakes and cook until fragrant about 1 minutes. Stir in processed tomatoes and salt and simmer until sauce is slightly thickened, about 25 minutes. Off heat, stir in basil; set aside. (sauce can be refrigerated for up to 3 days.)
FOR THE STUFFED SHELLS: Meanwhile, bring 4 quarts water to boil in large pot. Add shells and 1 tablespoon salt and cook, stirring often, and transfer to kitchen towel lined baking sheet. Reserve 24 shells, discarding any that have broken.
Pulse saltines in clean food processor until finely ground. Add cottage cheese, 1 ½ cup mozzarella, Parmesan, basil, garlic, and ½ teaspoon salt and process until smooth; transfer to large zipper lock bag. Using scissor, cut off 1 corner of bag and pipe tablespoons filling into each shell.
Spread half of meat sauce over bottom of 13 by 9 inch baking dish. Arrange filled shells, seam side up, over shells. (unbaked shells can be refrigerate, covered with plastic wrap, for up to 2 days. To finish, discard plastic and bake as directed, increasing baking time to 45 to 50 minutes.)
Cover with aluminum foil and bake until bubbling around edges, 35 to 40 minutes. Remove foil and sprinkle with remaining ½ cup mozzarella. Bake until cheese is melted, about 5 minutes. Let cool for 15 minutes, and serve. End.
source: American Test Kitchen
Ingredients: Serve 6
MEAT SAUCE:
6 ounces 93 percent lean ground beef
1 tablespoon soy sauce
3 (14.5 ounce) can diced tomatoes
1 tablespoons olive oil
1 onion chopped fine
2 tablespoons tomato paste
3 garlic cloves, minced
¼ teaspoon red pepper flakes
½ teaspoon salt
¼ cup finely choppe fresh basil
STUFFED SHELLS
1 (12 ounce) box jumbo pasta shells salt
12 saltines, broken into pieces
2 ½ cups fat free cottage cheese
8 ounces part skim mozzarella cheese, shredded (2 cups)
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons chopped fresh basil
2 garlic cloves, minced
Procedures:
FOR THE MEAT SAUCE: Adjust oven rack to upper middle position and heat oven to 375 degrees. Pulse beef and soy sauce in food processor until well combined; transfer to medium bowl. Add tomatoes to processor and pulse until coarsely ground.
Heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in beef mixture, braking up meat with wooden spoon, and cook just until no longer pink, about 3 minutes. Add tomato paste, garlic, and pepper flakes and cook until fragrant about 1 minutes. Stir in processed tomatoes and salt and simmer until sauce is slightly thickened, about 25 minutes. Off heat, stir in basil; set aside. (sauce can be refrigerated for up to 3 days.)
FOR THE STUFFED SHELLS: Meanwhile, bring 4 quarts water to boil in large pot. Add shells and 1 tablespoon salt and cook, stirring often, and transfer to kitchen towel lined baking sheet. Reserve 24 shells, discarding any that have broken.
Pulse saltines in clean food processor until finely ground. Add cottage cheese, 1 ½ cup mozzarella, Parmesan, basil, garlic, and ½ teaspoon salt and process until smooth; transfer to large zipper lock bag. Using scissor, cut off 1 corner of bag and pipe tablespoons filling into each shell.
Spread half of meat sauce over bottom of 13 by 9 inch baking dish. Arrange filled shells, seam side up, over shells. (unbaked shells can be refrigerate, covered with plastic wrap, for up to 2 days. To finish, discard plastic and bake as directed, increasing baking time to 45 to 50 minutes.)
Cover with aluminum foil and bake until bubbling around edges, 35 to 40 minutes. Remove foil and sprinkle with remaining ½ cup mozzarella. Bake until cheese is melted, about 5 minutes. Let cool for 15 minutes, and serve. End.
0 Comments