Stuffed Italian Shells (Low Fat) Recipe

Italian Vegetable

More Italian Vegetable Recipes

Ingredients:

12 ounces jumbo pasta shells
24 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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Submitted 6/13/05.
Source: Gail Farrell Cookbook
Submitted By: jaycee
jaycee1023@aol.com
Stuffed Italian Shells (Low Fat)


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