What do you do with dip that no one eats? Most people would chalk it up to failure and toss it with the other trash. But I just couldn't do it. I mean, a whole bowl of spinach, garlic and yogurt had to be good for something, right?
I was right. I used to to stuff shells, which I placed on top of a bed of tomato sauce and covered with grated parmesan cheese. Came out perfect.
So, incase you were unaware, it is Mac & Cheese week!!
Come join Mac and Cheese Mania at Rachel Cooks and Nutmeg Nanny sponsored by Door to Door Organics and OXO – Win prizes!
Healthy Spinach Yogurt Dip/Stuffed Shells
By Simply Allis
- 1 tablespoon olive oil
- 8-9oz. fresh spinach
- 1/2 clove of garlic,pressed
- dash of cayenne pepper
- 8oz, plain Greek yogurt
- Salt and freshly ground pepper to taste
- Pasta Shells
- Tomato sauce
- Grated parmesan cheese
- Boil some water in a medium saucepan. Add spinach and pinch of salt. Cook until spinach is wilted but still bright green. Drain and run cold water over it. Squeeze out all the excess water by placing in a clean towel and pressing. Chop spinach.
- Pace oil and garlic in a frying pan and cook until just turning brown. Add spinach and cayenne, cooking 2-3 minutes more.
- Add spinach mixture to yogurt. Add salt and pepper to taste.
- Make shells as package indicates. Set aside to cool.
- Cover bottom of 8x8 or 9x6 baking pan with tomato sauce.
- Stuff shells with dip and place on top of sauce.
- Sprinkle cheese over shells.
- Cover with tin foil and bake at 350F for 15 minutes. Serve warm.