Low Fat Stuffed Pasta Shells Food

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.

TACO STUFFED PASTA SHELLS

Steps:

• PREHEAT oven to 350°F Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4-cup cheese; mix well. Spread 1/4-cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
• FILL pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.
• COVER remaining baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.
• TO BAKE FROZEN SHELLS: Place baking dish in the refrigerator overnight. Preheat oven to 375°F Remove plastic wrap; recover with foil. Bake for 45 to 50 minutes or until heated through. Sprinkle with 1/4 cup sliced green onions and 1/4 cup shredded reduced-fat cheddar cheese. Serve with sour cream.

STUFFED SHELLS

Steps:

• Preheat oven to 425. Prepare a 13x9 inch pan with cooking spray; set aside.
• In a mixing bowl, combine egg whites, mozzarella cheese, cottage cheese, and chicken. Mix well.
• Fill cooked shells with cheese mixtures. Place shells in pan.
• Pour spaghetti sauce over top.
• Sprinkle parmesan cheese over top spaghetti sauce.
• Bake, covered, for 15 minutes.
• Uncover, and bake 10 minutes more, or until mixture is bubbly.

SCRUMPTIOUS STUFFED SHELLS

Steps:

• Heat oven to 400°F.
• Combine first 5 ingredients. Stir in 1/2 cup mozzarella; spoon into shells.
• Spread half the sauce onto bottom of 13x9-inch baking dish. Place shells in dish; top with remaining sauce and mozzarella. Cover.
• Bake 40 min. or until heated through, uncovering after 30 min.

PASTA SHELLS FLORENTINE

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.

STUFFED PASTA SHELLS CASSEROLE

Steps:

• Heat oven to 375°F.
• Cook pasta as directed on package, omitting salt; drain. Rinse with cold water; drain well.
• Combine pasta sauce and carrots; spread 1/2 cup onto bottom of 13x9-inch baking dish sprayed with cooking spray.
• Mix cottage cheese, 1/2 cup mozzarella, Parmesan, egg white and basil until blended; spoon into shells. Place over sauce in baking dish; top with remaining pasta sauce mixture. Cover.
• Bake 25 min. or until heated through. Top with remaining mozzarella; bake 2 min. or until melted.

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 SHELLS

Steps:

• In large saucepan, bring water and salt to a boil. Add jumbo shells, 3 or 4 at a time, until all are in the pot. Boil, uncovered for 10 minutes, stirring occasionally. Drain and cool on waxed paper or parchment paper, keeping them separated so they don't stick together. While shells are cooking, mix together ricotta cheese, cottage cheese, mozzarella, parmesan, egg whites, parsley, oregano, green onion, salt and pepper. Fill each shell with about 3 tablespoons of cheese mixture. Spread a thin layer of spaghetti sauce on bottom of glass casserole dish. Place shells, open side down, in dish and cover with remaining sauce. Cover with foil. Bake at 350 degrees for about 35-40 minutes or until hot and bubbly. Place shells, open end down, onto plate and garnish with freshly grated parmesan cheese.

SKINNY SAUSAGE-STUFFED SHELLS

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
• In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
• In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
• Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
• Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

STUFFED PASTA SHELLS (RECIPE MAKEOVER)

Steps:

• Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
• Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
• In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
• Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.