Low Fat Stuffed Shells Recipes

LOW-FAT VEGETARIAN STUFFED SHELLS

Steps:

• Set oven to 350 degrees before beginning prep-work.
• Cook jumbo pasta shells until they are nearly done-- al dente.
• Drain and rinse under cold water. Set aside.
• In a mixing bowl, combine cream cheese, cottage cheese, mozzarella cheese, mushrooms and spices. Mix well.
• With clean hands or spoons, pack pasta shells with cheese mixture.
• Place each stuffed pasta shell into an oven-safe high sided container.
• Pour marinara evenly over stuffed shells.
• Cover with foil and place into oven for about 20 minutes.

STUFFED SHELLS FLORENTINE (LOW FAT)

Steps:

• In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
• Remove from heat; stir in cottage cheese, spinach and egg beaters.
• Spoon mixture into shells.
• Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
• Top with remaining sauce.
• Bake at 350 for 35 minutes, or until hot.
• Special Notes.
• You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
• Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.

LOW FAT STUFFED PASTA SHELLS

Steps:

• Preheat oven to 350 degrees.
• Bring water to a boil and add pasta shells (Cook al dente).
• In a bowl add spinach and zucchini and wilt by heating in the microwave for 1 minute.
• Then add to the cottage cheese and parmasan mixture.
• In a glass baking pan put 1/2 cup of marnaria sauce.
• Drain and stuff shells and put in baking dish.
• Cover with rest of the sauce.
• Bake for 20 minutes.