Million Euro Stuffed Shells
photo by CoolMonday
- Ready In:
- 11hrs 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 drops liquid rennet
- 1 quart warm water
- 1 1⁄2 cups nonfat dry milk powder
- 1⁄4 cup buttermilk (or 1/4 cup yogurt)
- 12 large pasta shells
- 2 boneless skinless chicken breasts
- 1 medium onion, cut into quarters
- 6 ounces fresh shiitake mushrooms, divided
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth
- 1 sprig fresh basil
- 2 tablespoons fresh lemon juice
- 4 ounces frozen spinach
- 1 1⁄2 cups spaghetti sauce
directions
- The night before, in a nonreactive container (glass or plastic), dissolve the nonfat dry milk in warm water
- Stir in buttermilk and rennet
- Allow to stand, undisturbed, in a warm place overnight (5 to 10 hours)
- Drain the liquid (called whey) and wrap cheese in cheesecloth and squeeze out as much liquid as possible
- Chill well
- Cut 2 ounces of mushrooms into quarters
- In a saucepan, place onions and mushrooms
- Top with chicken breasts and cover with white wine, chicken broth, lemon juice and basil leaves
- Bring to boil
- Reduce heat, cover and poach for 12 minutes
- Prepare shells according to package directions
- Remove chicken from pan and discard liquid
- allow chicken to cool
- Mince chicken
- Drain spinach, squeezing as much water from it as possible
- Chop remaining mushrooms
- Combine chicken, cheese, mushrooms, and spinach
- Fill shells
- Place shells in shallow baking dish and cover with spaghetti sauce
- bake at 350 degrees for 20 minutes
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RECIPE SUBMITTED BY
Cathleen Colbert
Bakersfield, CA
Strangely enough, I've become a better cook to lose weight. I joined eDiets and lost 100 pounds. Now I'm on the look out for tasty recipes that are easy to fix (I teach and often don't get home until after 5PM).
In addition to my kitchen, my favorite place is my garden. I have a combination flower/herb/veggie garden and love to grow a variety of vintage or unusual plants.
Because I teach I actually DO get a month off. I get up early to garden, sleep the hot afternoons away, then cook, read and watch movies.
My favorite cookbooks are Crazy Plates and Looneyspoons. They are full of delicious, lowfat recipes with tons of trivia and humor.
I teach science in a converted home ec kitchen. I love to use food as a teaching tool - making cheese to teach enzyme action, pickles to teach osmosis and diffusion, fudge to demonstrate igneous rock formation.
I love kitchen gadgets, KitchenAid, Le Creuset cookware and my cats.