Reduced Fat Stuffed Shells

"One of my hubby's favorite dinners lightened up."
 
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Ready In:
50mins
Ingredients:
14
Serves:
5
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ingredients

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directions

  • Boil the pasta in salted water for 2/3 of the recommended time on the package. Drain and spread on an oiled sheet pan so they don't stick together.
  • Mix the ricotta, cottage cheese, mozzarella, parmesan, eggbeaters and seasonings in a gallon size ziploc bag. When thoroughly mixed, cut the corner about 1/2 inch up and pipe the filling into the par-cooked shells. Place shells in a 9x13 baking dish that has 1 cup of the spaghetti sauce spread in the bottom.
  • Top the shells with the remaining sauce and scatter the cheese for the topping.
  • Bake at 375 for 30 minutes or until the dish is bubbling and the cheese is golden brown.
  • Cool for 10 minutes before serving.

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RECIPE SUBMITTED BY

Welcome to my page! I live in Central Washington State with my husband and Golden Retriever, Hallie. I'm back in my hometown after earning my Bachelor's Degree, and I work at a Brokerage firm. I've loved cooking my whole life, and really delved into it during high school when I got put in charge of cooking for my family of seven, who were all picky eaters or had dietary restrictions. I really like to experiment in the kitchen- its one place where my creativity can really flow. I rarely measure ingredients unless I'm baking- but I occasionally bust out the scales, spoons, and cups so I can post accurate recipes. Nowadays I cook lightened versions of my favorites. I joined Weight Watchers in April 2007 and have lost 40 lbs on the program- it has really changed my life. I recently started working as a receptionist for Weight Watchers meetings on top of my full time job because I enjoy the program so much. WW has helped out my Hubby, too- He has lost around 30 lbs as well just by eating my lighter cooking :) I like the challenge of making healthy but delicious food. My favorite TV Chef is Alton Brown- I own all of his cookbooks, and like how he has a reason for everything he does. Plus, I like to jerry-rig things and he's a sort of MacGyver in the kitchen. My biggest challenge in cooking is making food that appeals to me while not disgusting my husband. He likes very simple, and somewhat bland foods. He hates garlic and onions, so I've really had to scale back there, though I won't give them up completely. I love to try new flavors and cuisines, while he would be happy eating Hamburger Helper. I'm just getting in to baking bread. I've tried using my KitchenAid mixer and actually prefer doing it by hand- nothing better than hot bread fresh out of the oven! I'm also a regular poster in the exercise/High activity forum since I started running earlier this year. My plan is to participate in all our local fun-runs.
 
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