Low Fat Stuffed 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.

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:

• Preheat oven to 375°F. Mix together cheese, salt, garlic powder, oregano, and pepper. Spread a few spoonfuls of tomato sauce on bottom on a 9x13 baking dish.
• When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining sauce over shells.
• Cover pan and bake for 20 minutes.

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.

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.