Light Stuffed Pasta Shells Recipes

STUFFED PASTA SHELLS

Stuffed Pasta Shells image

These savory shells never fail to make a big impression, even though the recipe is very easy. One or two of these shells makes a great individual serving at a potluck, so a single batch goes a long way. -Jena Coffey, St. Louis, Missouri

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 12 servings.

Number Of Ingredients 6

Ingredients

4 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) jumbo pasta shells, cooked and drained
3-1/2 cups spaghetti sauce
Grated Parmesan cheese, optional

Steps:

Preheat oven to 350°. Combine cheeses and spinach; stuff into shells. Arrange in a greased 13x9-in. baking dish. Pour spaghetti sauce over the shells. Cover and bake until heated through, about 30 minutes. If desired, sprinkle with Parmesan cheese after baking.

Nutrition Facts : Calories 314 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 576mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 3g fiber), Protein 18g protein.

STUFFED SHELLS I

Stuffed Shells I image

Jumbo macaroni shells stuffed with cheese mixture, covered with sauce, and baked.

Provided by SALLYJUN

Categories World Cuisine Recipes European Italian

Time 50m

Yield 8

Number Of Ingredients 10

Ingredients

1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Nutrition Facts : Calories 557.4 calories, Carbohydrate 59.6 g, Cholesterol 97.9 mg, Fat 18.2 g, Fiber 4.3 g, Protein 37 g, SaturatedFat 9.8 g, Sodium 1197.5 mg, Sugar 10.6 g

PASTA SHELLS FLORENTINE

Pasta Shells Florentine image

Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese.

Provided by KDCG

Categories World Cuisine Recipes European Italian

Yield 4

Number Of Ingredients 9

Ingredients

16 jumbo pasta shells
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces low fat mozzarella cheese, shredded
1 cup low-fat cottage cheese
1 egg white
1 tablespoon grated Parmesan cheese
¼ teaspoon ground nutmeg
2 tablespoons Italian seasoning
1 (16 ounce) jar spaghetti sauce

Steps:

In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
Preheat oven to 375 degrees F (175 degrees C).
In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 73.4 g, Cholesterol 30.4 mg, Fat 12.2 g, Fiber 8.1 g, Protein 34.7 g, SaturatedFat 5.8 g, Sodium 1078.5 mg, Sugar 12.5 g

TOFU-STUFFED PASTA SHELLS

Tofu-Stuffed Pasta Shells image

Your gang won't even miss the meat in this hearty pasta dish from Jenni Dise. The Phoenix, Arizona reader jazzes up tofu with cheese, spinach and garlic for unbeatable flavor. Accented with a hint of red wine, an easy tomato sauce completes the entree.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 5 servings.

Number Of Ingredients 9

Ingredients

15 uncooked jumbo pasta shells
1-1/2 cups silken firm tofu
3 tablespoons grated Romano cheese, divided
2 garlic cloves, peeled
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 can (8 ounces) tomato sauce
1/4 cup dry red wine or vegetable broth
1/2 cup shredded part-skim mozzarella cheese

Steps:

Cook pasta shells according to package directions. Meanwhile, in a blender, combine the tofu, 2 tablespoons Romano cheese and garlic; cover and process until smooth. (Add 1 tablespoon water if mixture is too thick.) Add spinach; process until blended. Drain shells; stuff with tofu mixture., In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11x7-in. baking dish coated with cooking spray. Arrange stuffed shells over sauce. Top with remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella and remaining Romano cheese. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.

Nutrition Facts : Calories 262 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 754mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges

LIGHT STUFFED PASTA SHELLS

Light Stuffed Pasta Shells image

These pasta shells are big on flavor and low in calories and fat. This recipe originally comes from the food section of the Houston Chronicle.Feel free to add any additional seasonings. I'll add some basil, oregano, and rosemary instead of the thyme sometimes to change it up.

Provided by Leslie in Texas

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

12 large pasta shells (4 ounces)
1/2 cup onion, chopped
1/2 cup bell pepper, thinly sliced
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dried thyme, crushed
1 garlic clove, minced
3 tablespoons water
1 (16 ounce) can of petite diced tomatoes
3 ounces tomato paste
2 tablespoons parmesan cheese
1 1/2 cups boneless skinless chicken breasts, cooked and diced
1 (4 ounce) can mushroom stems and pieces, drained
1/4 teaspoon paprika
1/8 teaspoon pepper

Steps:

Cook pasta shells according to package directions; rinse and drain well.
Meanwhile in a medium saucepan combine the onion,pepper,bouillon granules, and water; bring to a boil, cover and reduce heat to a simmer and cook for 5 minutes or until the onion is tender.
Stir in undrained tomatoes and tomato paste; simmer for 10 minutes and remove from heat.
Set aside 1/3 cup of the tomato mixture for the filling.
For the chicken filling, mix the chicken,mushrooms,paprika, and pepper.
Add the reserved tomato sauce and mix well.
Spray a 12X71/2X2 inch baking dish with cooking spray.
Stuff the pasta shells with chicken filling, using about 2 1/2 tablespoons filling per shell.
Place filled pasta in dish; pour remaining tomato mixture on top.
Bake in a preheated 350 degree oven for 20-25 minutes, or until heated through.
Sprinkle parmesan cheese on top and continue baking for 5 minutes more.
Remove from oven and serve.

Nutrition Facts : Calories 81.7, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.4, Sodium 787, Carbohydrate 15.5, Fiber 4.7, Sugar 8.5, Protein 4.8

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