Stuffedshellsflorentinelowfat Recipes

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STUFFED SHELLS FLORENTINE (LOW FAT)



Stuffed Shells Florentine (low Fat) image

I found this on the WW site. I was happy to find a healthier version of one of my favorite meals. 5 WW points per serving.

Provided by Kathy in Fla

Categories     Pasta Shells

Time 55m

Yield 7 serving(s)

Number Of Ingredients 11

1 cup mushroom, roughly chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon margarine
1 (16 ounce) container fat-free cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 cup Egg Beaters egg substitute
24 large pasta shells, cooked and drained
1 (15 1/4 ounce) jar low sodium spaghetti sauce

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.

STUFFED SHELLS FLORENTINE



Stuffed Shells Florentine image

This recipe is simple to make. I always have marinara sauce on hand, so I can just create any pasta dish in a hurry. Sometimes I make little meatballs and toss them on top of this dish. This recipe is a great vegetarian dish.

Provided by School Chef

Categories     Pasta Shells

Time 1h25m

Yield 3 shells, 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) box jumbo pasta shells
1 (10 ounce) box chopped spinach
2 lbs ricotta cheese
1 egg, beaten
4 tablespoons romano cheese
1/8 teaspoon black pepper
4 ounces pre shredded mozzarella cheese
3 1/2 cups marinara sauce

Steps:

  • Cook Shells in boiling salted water according to package directions.
  • Cook spinach according to package.
  • After cooking spinach squeeze to drain excess water. Chill.
  • Blend Cheeses, egg, spinach and black pepper together well.
  • Warm Marinara sauce.
  • Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce.
  • Using a teaspoon fill shells, place in pan in single layer.
  • Cover and bake 20 to 25 minutes at 350°F.
  • Serve with remaining sauce.

THE BEST STUFFED SHELLS



The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

Steps:

  • For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
  • Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
  • For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
  • Preheat the oven to 375 degrees F.
  • Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
  • Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
  • Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

SIMPLY DELICIOUSIOSO STUFFED SHELLS FLORENTINE WITH SAUSAGE



Simply Deliciousioso Stuffed Shells Florentine With Sausage image

This tasty pasta dish never fails to make a big impression, even though the recipe is quick and simple. Large Italian-style pasta shells are stuffed with a flavorful blend of ricotta cheese, spinach, sausage and garlic. Makes a great weeknight meal or a delicious contribution to the next pot luck dinner you attend (one or two shells makes a generous individual portion).

Provided by Feast Your Eyes

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon extra virgin olive oil
1 lb Italian sausage, casings removed (sweet or hot)
1/3 cup onion, chopped
2 garlic cloves, minced
1 (12 ounce) package jumbo pasta shells
1 (29 ounce) jar marinara sauce (your favorite brand)
1 (10 ounce) package frozen chopped spinach
2 lbs ricotta cheese
1 (12 ounce) package mozzarella cheese, shredded
2 eggs, lightly beaten
1 pinch salt
2 teaspoons Italian spices (rub between fingers to waken flavors)
1 teaspoon garlic powder
2 tablespoons freshly grated parmesan cheese
crushed red pepper flakes (to taste) (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Heat olive oil in a wide saute pan over medium-high flame. Add crumbled sausage and cook until no longer pink. Remove sausage from oil with a slotted spoon (reserve pan drippings), drain on paper towels, keep warm.
  • In the sausage pan drippings, cook the onion until tender (3 to 4 minutes); add the garlic and cook until it "dances" ( additional minute or so). Drain and set aside.
  • Bring a large pot of water to a boil. If desired, season with salt and cook shells according to the package directions. Drain and set aside.
  • Pour marinara sauce into a large saucepan; heat through.
  • Spoon 1 cup of the marinara into the bottom of a large roasting pan. Reserve remaining marinara and keep warm.
  • Cook spinach per package directions; drain well and squeeze dry. Mix with ricotta cheese, mozzarella, eggs, salt, Italian seasonings, garlic powder, and parmesan cheese in a large mixing bowl. Add cooked sausage, onions and garlic; give a good stir.
  • Using a teaspoon, fill each shell with the mixture (DO NOT OVERSTUFF).
  • If desired, sprinkle crushed red pepper flakes over the top of each shell. Transfer shells to the prepared roasting pan; arranging them in a single layer.
  • Cover with foil and bake for 15 to 20 minutes, or until cheese is heated through.
  • Let the shells rest for five (5) minutes before serving. Serve with reserved marinara, warm crusty Italian bread and a freshly tossed spinach & vinegarette salad. Simply deliciousioso!

Nutrition Facts : Calories 1090.6, Fat 62.2, SaturatedFat 29.2, Cholesterol 237.2, Sodium 2235.9, Carbohydrate 72.5, Fiber 4.2, Sugar 17.1, Protein 59.3

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