Stuffed Shells Florentine (low Fat)

"I found this on the WW site. I was happy to find a healthier version of one of my favorite meals. 5 WW points per serving."
 
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photo by Babs7 photo by Babs7
photo by Babs7
photo by Babs7 photo by Babs7
Ready In:
55mins
Ingredients:
11
Serves:
7
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ingredients

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directions

  • In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
  • Remove from heat; stir in cottage cheese, spinach and egg beaters.
  • Spoon mixture into shells.
  • Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
  • Top with remaining sauce.
  • Bake at 350 for 35 minutes, or until hot.
  • Special Notes.
  • You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
  • Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.

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Reviews

  1. We all really enjoyed this! I added 1/2 cup shredded parmesan cheese before bringing to the table. I did use my own spaghetti sauce though.
     
  2. I wasn't sure if I would need so many pasta shells. Good thing I bought them all because it took me both boxes to find enough un-broken shells to assemble this recipe. Relatively time consuming but excellent for fulfilling those cravings without all the fat.
     
  3. Wow this was really good! I added a bit more garlic and stuck with the cottage cheese. It was still very good and felt pretty healthy. Actually I used manicotti since that was all I had and it ended up splitting, so I made a pseudo-lasagna really. All in all, it was very good. Thanks!
     
  4. What a great recipe! I love stuffed shells and the fact that these are made low in fat is a bonus! These shells had such great flavor - I think the sauteing of the onions with the garlic and Italian seasoning really helps to bring out the flavors. The only changes I made were that I left out the mushrooms (personal preference) and I used the fat free ricotta instead of cottage cheeese. Thanks for the great recipe Kathy!
     
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Tweaks

  1. What a great recipe! I love stuffed shells and the fact that these are made low in fat is a bonus! These shells had such great flavor - I think the sauteing of the onions with the garlic and Italian seasoning really helps to bring out the flavors. The only changes I made were that I left out the mushrooms (personal preference) and I used the fat free ricotta instead of cottage cheeese. Thanks for the great recipe Kathy!
     

RECIPE SUBMITTED BY

I am a busy mom of one. I started my own business in 2004 which actually allows me to work less hours and devote more time with my son. Its a lot less stess too. In our spare time, my son and I love to go fishing. I love to make jellies, bake and read romance novels and cookbooks.
 
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