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Stuffed Italian Shells (Low Fat) Recipe | |
Italian Vegetable | |
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Ingredients:
12 ounces jumbo pasta shells24 ounces fat free cottage cheese 12 ounces fat free mozzarella-shredded 3/4 cup egg substitute 3/4 cup fat free Parmesan cheese 10 ounces pkg. frozen chopped spinach -- thawed and drained 1 1/2 tsp McCormick Lite Season All 2 tsp parsley -- chopped 3/4 tsp oregano 1/4 tsp pepper 4 cups Low fat or fat free spaghetti sauce -- Healthy Choice
Directions:
Cook shells per pkg. directions, drain. While shells are cooking, combine cheeses with egg substitute, Season All, parsley, oregano, pepper and spinach. Reserve some mozzarella for topping. Grease 9 x 13 pan with Pam. Spread with a thin layer sauce. Stuff drained shells with cheese mixture and arrange in pan. Pour sauce over top and sprinkle with reserved mozzarella. Preheat 350* and bake 35 min. or until thoroughly warmed.Yield: 8 servings
Fats = 1 gram
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