Reduced Fat Stuffed Shells Recipe

Name: Reduced Fat Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 ounces jumbo pasta shells, about 20 shells; 16 ounces low-fat ricotta cheese; 16 ounces fat-free cottage cheese; ½ cup part-skim mozzarella cheese, shredded; 2 tablespoons parmesan cheese, shredded; 1 tablespoon dried basil; 1 tablespoon dried parsley; 1 teaspoon garlic powder; ⅛ teaspoon pepper; ¼ teaspoon salt; ⅓ cup Egg Beaters egg substitute; 1 (26 1/2 ounce) can spaghetti sauce, I use Hunt's Traditional; ¼ cup part-skim mozzarella cheese, shredded; 1 tablespoon parmesan cheese, shredded

Servings: persons

9 ounces jumbo pasta shells, about 20 shells
16 ounces low-fat ricotta cheese
16 ounces fat-free cottage cheese
½ cup part-skim mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded
1 tablespoon dried basil
1 tablespoon dried parsley
1 teaspoon garlic powder
⅛ teaspoon pepper
¼ teaspoon salt
⅓ cup Egg Beaters egg substitute
1 (26 1/2 ounce) can spaghetti sauce, I use Hunt's Traditional
¼ cup part-skim mozzarella cheese, shredded
1 tablespoon parmesan cheese, shredded

1
Boil the pasta in salted water for 2/3 of the recommended time on the package.
2
Drain and spread on an oiled sheet pan so they don't stick together.
3
Mix the ricotta, cottage cheese, mozzarella, parmesan, eggbeaters and seasonings in a gallon size ziploc bag.
4
When thoroughly mixed, cut the corner about 1/2 inch up and pipe the filling into the par-cooked shells.
5
Place shells in a 9x13 baking dish that has 1 cup of the spaghetti sauce spread in the bottom.
6
Top the shells with the remaining sauce and scatter the cheese for the topping.
7
Bake at 375 for 30 minutes or until the dish is bubbling and the cheese is golden brown.
8
Cool for 10 minutes before serving.

1030

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 9 ounces jumbo pasta shells, about 20 shells, 16 ounces low-fat ricotta cheese, 16 ounces fat-free cottage cheese, ½ cup part-skim mozzarella cheese, shredded, and more.

Yes, Reduced Fat Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Reduced Fat Stuffed Shells

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