Low-er Fat Stuffed Shells
Ingredients
- 1 box Jumbo Pasta Shells ⓘ
- 1 bag Fresh Spinach ⓘ
- 2 Tablespoons Extra Virgin Olive Oil ⓘ
- 1 cup Low Fat Cottage Cheese ⓘ
- 1 cup Low Fat Ricotta Cheese ⓘ
- 1/2 cups Shredded Asiago Cheese ⓘ
- 13 cups Grated Fresh Parmesan Cheese
- 1 Tablespoon Chopped Fresh Chives ⓘ
- 1 Tablespoon Chopped Fresh Parsley ⓘ
- 1/4 teaspoons Black Pepper ⓘ
- 1/4 teaspoons Salt ⓘ
- 1 bottle Favorite Spaghetti Sauce
Instructions
- Cook pasta according to package directions.
- Drain and set aside.
- Cook the spinach in two tablespoons of olive oil over medium heat, until the spinach is wilted.
- Let the spinach cool and then wrap the spinach in cheesecloth or a clean kitchen towel; squeeze to drain.
- Set the spinach aside.
- Preheat oven to 375 degrees.
- Coat a 13x9 inch baking dish and 8 inch square baking dish with cooking spray; place cooked shells in dishes seam sides up.
- Place cottage cheese and ricotta cheese in a food processor; process until smooth.
- Combine cottage cheese mixture, Asiago, Parmesan, chives, parsley, spinach, black pepper, and salt in processor until smooth.
- Spoon or pipe 1 tablespoon cheese mixture into each shell.
- Pour the spaghetti sauce over stuffed shells.
- Sprinkle with 1/2 cup mozzarella.
- Cover with foil and bake at 375 degrees for 25 minutes.
- Remove foil and bake for 5 minutes, or until the tops of the shells are nicely browned.
Nutrition & Diet Analysis (per serving)
657
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).