Fergie's Low Fat Stuffed Shells
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 dish
- Serves:
- 4-6
ingredients
- 1⁄2 box largest pasta shells
- 2 tablespoons olive oil
- 2 -3 garlic cloves, minced
- 1 medium onion, minced
- 6 ounces fresh baby spinach leaves
- 1 1⁄4 cups fat-free cottage cheese
- 1⁄4 cup egg substitute
- fresh ground nutmeg
- salt and pepper
- 2 1⁄2 cups tomato sauce
- 1⁄2 cup dry white wine
- 1⁄2 cup whipping cream
- salt and pepper
- 1 cup low fat mozzarella, shredded
- 1⁄2 cup parmesan cheese or 1/2 cup romano cheese, grated
directions
- Cook shells according to directions on box. Rinse and cool on paper towels.
- Heat oil over medium high heat in a medium to large sauté pan.
- Add onions and soften for 7 or 8 minutes.
- Add garlic and cook for 1 minute.
- Add spinach, 1/4 tsp fresh grated nutmeg, salt and pepper to taste and cook until spinach wilts.
- Increase heat to eliminate any water in the pan.
- Place spinach mixture in bowl.
- Mix in cottage cheese and egg substitute.
- Gently stuff shells with spinach mixture.
- Set aside.
- Preheat oven 375F.
- Heat tomato sauce and wine in medium saucepan.
- Bring to simmer and heat for 5 minutes.
- Stir in cream and continue to simmer for several minutes.
- Salt and pepper to taste.
- Use an oven proof casserole dish big enough to hold shells in single layer. Use 2 dishes if they're small.
- Pour 1/3 sauce over bottom of casserole dish.
- Cover with shells, open side up.
- Pour 1/3 sauce over shells.
- Sprinkle mozzarella over top of dish.
- Bake 20 minutes. If the cheese starts to brown too fast, loosely cover with foil.
- Remove from oven and let set 10 minutes before serving.
- Serve with remaining tomato sauce and grated cheese.
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RECIPE SUBMITTED BY
Even though I am still young (25) Life experince has aged me alot.
I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own.
As a latch key kid I cooked for my four younger brothers and sisters.
My mom ran a small deli before she died when I was 17 so alot of my recies debuted there.
Now I run my own catering Buisness.
I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three.
We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me.
I am writing a cookbook with the hopes that when I pass I can leave my recipes for them
My cookbook collection has now reached over 1200.
Thank you for trying and reviewing my recipes..
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