Low Fat Stuffed Shells

This post may contain affiliate links.

A delicious, healthy and easy weeknight dinner: Low Fat Stuffed Shells

Low Fat Stuffed Shells

Low Fat Stuffed Shells

Yield: 6 servings (4 shells per serving)

Prep Time: 40 minutes

Cook Time: 35 minutes

  • 24 jumbo shells (8 ounces)
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 cup finely chopped onions
  • Two 10-ounce packages frozen chopped spinach, thawed and water squeezed out
  • 2 cups 1% cottage cheese
  • 2/3 cup dried breadcrumbs
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup freshly grated Parmesan cheese, divided
  • salt and pepper to taste
  • 1 large egg white, lightly beaten
  • 3 cups marinara sauce, divided
  1. Preheat oven to 375 degrees F.
  2. In a large pot of boiling, salted water, cook shells according to package directions. Drain and rinse shells under cold water; set aside.
  3. In large sauté pan, cook onions in olive oil until they have softened (3-5 min.). Set aside.
  4. In a food processor, pureé cottage cheese until smooth. Scrape cottage cheese into large bowl. Add breadcrumbs, nutmeg and 1/2 cup of Parmesan cheese. Mix thoroughly. Fold in onions and spinach, and season with salt and pepper. Stir in egg white.
  5. Stuff each shell with about 2 Tablespoons of the cheese/spinach mixture.
  6. Spread 1 cup of the marinara sauce in the bottom of a 9x13" baking dish. Arrange stuffed shells in a single layer on top of the sauce and spoon remaining marinara over the top. Sprinkle with remaining Parmesan.
  7. Bake for 30 minutes, until cheese is golden and shells are heated through. If top is browning too quickly, tent loosely with foil. Cool 10 minutes before serving.
  • Nutritional Information per serving:  Serving size: 4 shells:  Calories 434, Fat 9.5g, Saturated Fat  3g, Sugar 15.5g, Fiber  5.5g, Protein 26g, Cholesterol 14mg, Carbohydrates 61.5g
  • WW POINTS per serving:  SmartPoints: 12, PointsPlus: 11, Old Points Program: 10
SOURCE: RecipeGirl.com
You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *