Unstuffed Shells

Ok...so this is not the healthiest meal that I've cooked (I typically don't use a lot of dairy products/processed foods), but it's not too bad for once in a while.  It was an easy dish and this is the type of food that my husband loves.  I just made sure to sneak in some extra veggies to make it a bit healthier.  So, it was a big hit with the family and I was happy that I was able to sneak in the veggies for my 3 year old to gobble up.  It was a hit for the family and it made great leftovers, too! 

Ingredients:

4 cups medium pasta shells, whole wheat, uncooked

1 package of Yves Meatless Ground Round (I used this, but I think that you could omit this ingredient based on your preference)

1 jar (24 oz) Marinara Sauce, preferably low sodium

1 tub (10 oz) Piladelphia Italian Herb Cooking Creme

1/3 cup chopped fresh basil

1 green bell pepper, diced

1 onion, chopped

3 cups fresh spinach, coarsley chopped

Large handfull of fresh parsley, chopped

1/4 cup Parmesan Cheese

1/2 cup shredded Mozzarella Cheese

Directions:

Preheat oven to 375 degrees.  

Cook pasta according to package directions.  Meanwhile, brown the ground round (if using), green pepper, and onion in a large skillet with a touch of olive oil.  Stir in marinara sauce, spinach, and parsley; simmer on medium heat for 2 minutes.  Remove from heat.

Drain pasta.  Mix cooking creme, basil and Parmesan in a large bowl; stir in pasta.  

Spray a 13x9-inch pan with cooking spray.  Spread 3/4 of the meat sauce onto the bottom of the baking dish.  Top with pasta mixture.  Finally, top with the remaining 1/4 of the meat sauce.   Sprinkle with mozzarella; cover with foil.  

Bake for 20 minutes.  Remove foil and put back in the oven for another 10 minutes.  Serve with a steamed green veggie for a complete meal.

Recipe adapted from: http://www.kraftrecipes.com/recipes/make-ahead-unstuffed-shells-128138.aspx?cm_mmc=eml-_-rbe-_-20130327-_-1059&cm_lm=6D20CFD4A4BA90A2E1F7792FF780B549