Stuffed Shells with Smokey Marinara

 After my post a few days ago saying how I'm working towards a healthy new year, I'm sure you are thinking that I've abandoned the 10 in '10 challenge already with a recipe for Stuffed Shells so soon.  That's where you would be wrong... very wrong indeed!

I've had this recipe bookmarked since it first appeared in Cooking Light several years ago.  And, then I marked it again when I purchased Cooking Light Five Star Recipes.  I've looked at this recipe many times, but this week it made it to the menu plan and shopping list.

The recipe is really simple in spite of the lengthy list of ingredients.  I think that is why I haven't made it before, the long list of ingredients has turned me off.  Don't let that happen to you though!  And, make sure to seek out the Muir Glen Fire Roasted Tomatoes, they had a layer of flavor to the sauce that will make you save a bit for another purpose... maybe dipping breadsticks or pouring over spaghetti.  It was so tasty and I had a little leftover that I'll find another use for later in the week.

I decided to make half of the recipe as written because I wanted to try it before putting a second tray of them into my freezer.  Can't see making twice as much only to end up tossing most of the ingredients in the garbage, and yes, that does happen in my kitchen with some new recipes!

The only ingredient I didn't adjust was the spinach because I figure the more the better when it comes to adding veggies to meals.  I think it worked out very well, and My Oldest liked the shells but wasn't crazy about the sauce.  That is to be expected because he is not a fan of tomato based sauces.  I'm still working on him.  My Youngest did try them and couldn't be bothered after one big bite.

Looks like I've got lunch figured out for the next few days and all I need to do is add a nice salad to go with it to make it complete.   With a serving consisting of four shells and 1/2 cup of sauce at 470 calories that makes a filling lunch.  Next time, I'll make the 2nd tray and keep it in the freezer for one of those busy weeknights that we always seem to have as we head into the warmer months (and I can't wait for those months to get here... I'm not enjoying this deep-freeze we are living with right now).

Interested in trying this recipe? You can find the full recipe at Cooking Light - just click HERE for the full recipe.

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