Heart Easy™ Stuffed Jumbo Pasta Shells
Prep time: About 30 minutes
Cook time: 45 minutes
Servings: 8
Ingredients
- 10 ounces frozen chopped spinach or 1 cup fresh basil leaves, chopped fine
- 8 ounces jumbo pasta shells
- 2 cups nonfat cottage cheese, drained
- 2 egg whites or ½ cup ReddiEgg, lightly beaten
- 6 ounces shredded cheese alternative (SoySation 3 Cheese Blend)
- 3 tablespoons low-fat grated Parmesan, or grated Parmesan-flavor cheese alternative
- ¼ teaspoon garlic powder
- ½ teaspoon pepper
- 1 16-ounce jar low-fat, low-salt, tomato basil pasta sauce (Francesco Rinaldi ToBe Healthy)
- ¼ cup mushrooms, chopped
- Nonfat canola oil spray
- ¼ cup mozzarella-flavor shredded cheese alternative (Original Almond Mozzarella Shreds)
Directions
Preheat oven to 350 F.
Cook spinach, drain thoroughly. If you choose to use basil, just chop it, don’t cook it.
Cook jumbo shells according to package directions to al dente. Drain and cover with cold water.
Lightly spritz a small pan with canola oil spray. Add mushrooms and sauté for 2 minutes.
In a large bowl, combine spinach or basil, cottage cheese, egg whites, shredded mozzarella, shredded Parmesan, garlic powder, mushrooms and pepper.
Stuff mixture into shells and place in baking dish that has been lightly coated with canola oil spray.
Cover with tomato sauce.
Bake uncovered for 45 minutes or until bubbling.
In the last five minutes of cooking, sprinkle tops of shells with additional mozzarella cheese substitute.
Serve with a salad and nonfat Italian dressing.
Note: The cheese alternatives I use are made by Lisanatti Foods in Oregon City, OR, and are available at some Trader Joe’s, Fred Meyer and Whole Foods Market locations.
Nutritional information per serving: 3 grams of fat, 368 milligrams of sodium
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