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
Print this recipe
Submitted 6/13/05.
Source: Gail Farrell Cookbook
Submitted By: jaycee
jaycee1023@aol.com
Stuffed Italian Shells (Low Fat)