Reduced Fat Stuffed Shells |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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One of my hubby's favorite dinners lightened up. Ingredients:
9 ounces jumbo pasta shells, about 20 shells |
16 ounces low-fat ricotta cheese |
16 ounces fat-free cottage cheese |
1/2 cup part-skim mozzarella cheese, shredded |
2 tablespoons parmesan cheese, shredded |
1 tablespoon dried basil |
1 tablespoon dried parsley |
1 teaspoon garlic powder |
1/8 teaspoon pepper |
1/4 teaspoon salt |
1/3 cup egg beaters egg substitute |
1 (26 1/2 ounce) can spaghetti sauce, i use hunt's traditional |
1/4 cup part-skim mozzarella cheese, shredded |
1 tablespoon parmesan cheese, shredded |
Directions:
1. 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.
2. 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.
3. Top the shells with the remaining sauce and scatter the cheese for the topping.
4. Bake at 375 for 30 minutes or until the dish is bubbling and the cheese is golden brown.
5. Cool for 10 minutes before serving.
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