Happy Monday! Sorry I’m getting this post up a little late. My Sunday was on the non-productive side. Lots on laying around and watching TV. It was a great way to end the weekend because I feel so well rested and excited about my week.
Since it’s Monday, let’s start off with a healthified recipe. I always try to eat healthy but it always seems to be easier to do in the beginning of the week. The March Issue of EveryDay Rachael Ray has several skinny recipes! I came across her recipe for Skinny Spinach & Artichoke Dip and I was very intrigued to try it. Instead of mayo, the recipe calls for Greek yogurt, which is now becoming a very popular healthy substitute. The thing that made me go “hhmmmm” with Rachael’s recipe was adding pureed edamame. I sampled the dip before stuffing it into pasta shells and the edamame adds a creamy texture. Not to mention tons of protein!
If you just want to try the skinny dip, it can be baked for 15 minutes in a baking dish with the oven set to 350 degrees. I decided to take a step further and use the dip as a filling for stuffed shells. It was amazing as a filling and was a healthy alternative to the usual stuffed shells filling.
I hope all of you have a great week! Give this recipe try as a healthy alternative to the everyday classic!
Ingredients
- 1 cup shelled edamame
- 1 tablespoon Extra Virgin Olive Oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 10 ounce package thawed frozen chopped spinach, squeezed dry
- 1 9 ounce package thawed frozen chopped artichoke hearts
- 1 1/4 cups plain nonfat Greek yogurt
- 2 tablespoons fresh lemon juice
- 1/2 cup shredded parmesan
- Salt and pepper
- 12 oz jumbo shells
- 1 tbsp extra virgin olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1/4 cup your favorite white wine
- 28 oz can crushed tomatoes
- 28 oz can diced tomatoes
- 1 tbsp brown sugar
- 1/4 tsp red pepper flakes
- Salt & Pepper
Instructions
- 1. Set the oven to 350 degrees. In a food processor or blender, puree the edamame. Transfer to a large bowl and set aside.
- 2. In a large nonstick skillet set at medium heat, pour the extra virgin olive oil and add onion & garlic. Cook for 3 minutes. Add the spinach and artichoke hearts; cook & stir for 5 minutes. Remove from the heat - add in the yogurt and lemon juice.
- 3. Add half of the spinach mixture to a blender or food processor and puree until smooth. Fold into the remaining spinach along with the edamame, cheese, salt and pepper in a large bowl. Set aside.
- 4. Cook pasta shells according to package directions. Drain and spread jumbo shells on 2 baking sheets. Let them cool before stuffing.
- 5. For the pasta sauce - Add oil to a heated pan. Saute onions and garlic until onions are translucent. Deglaze with white wine; cook until wine has evaporated. Add both cans of tomatoes, brown sugar and red pepper flakes. Bring to boil and lower to simmer for 10 minutes. Taste and season with salt & pepper.
- 6. Spray a large baking dish with cooking spray. Cover the bottom of the dish with tomato sauce. Start to stuff the shells with the dip and line them up in the baking dish. When the dish is full, drizzle pasta sauce over the shells. Cover with foil and bake for 35 minutes.
Dip recipe was inspired by Rachael Ray
Meghan, this look incredible! I love hot Spinach & Artichoke Dip so this would be winning dinner for me
Thanks! I hope you like it!!
Meghan, This looks insanely good. I love the addition of the edamame. Pinned this one to make soon.
Awesome!! Thanks Christie!
I can never find shells at the grocery store that are large enough to stuff. Is that strange? What brand do you use?
I’m not sure of the brand. Sorry!! But I bought them at Jewel and they came in a blue/navy box. Hope that helps!
Barilla brand! It’s the only brand that I can find that have these large shells.
That sounds right, Karen!
How clever to put the dip into shells! And I seriously love edamame. Great recipe! Thanks!
Thanks Heather! You’ll love the filling
These look AMAZING! I’m trying to decide if I should get stuff and make them today. Who cares if dinner is already in the crockpot? lol
Hi Amber! Some crock pot meals are meant to be made and then frozen to be used at a later date
Thanks for coming by!!
I always *try* to eat a little healthier on Mondays. It’s a nice way to jump start the week! I love this recipe – with edamame (amazing!) and using dip as the filling. I’ve never tried that before!!
This is a great option! Plus, it doesn’t taste like a healthy recipe, which is always good!
That looks delicious! Just pinned it! Can’t wait to try it!
Hi Michelle! Thanks for pinning! I hope you try it soon.
Meghan, Just checked out your blog. I’m in love! You have some great recipes! These stuffed shells in particular look fabulous. Will definitely by on my list for one of next week’s meals. Thanks for sharing! – Justine
Hi Justine! You already know I love your blog! You’ve got a lot of great recipes, too!
This recipe must be pinned! I love it!
Thanks, Daniela!
I love the edamame here-so creative. YUM!
It’s a great addition!!
What a great idea! I’m REALLY trying to eat healthier – I was doing really well until I started my blog, and well…let’s just say I like to make those sweet treats! So I love finding skinnied-up recipes like this!
I know! This food blogging thing is dangerous for the waist line. Constantly cooking, baking and looking at food — I need to up my cardio time!
Wow Meghan, these look fantastic! I love stuffed shells but always feel guilty about all that cheese!
I know, right??!!! Guilt free recipe here!