Reduced Fat Stuffed Shells

14 ingredients
8 steps

Ingredients

  • 9 ounces jumbo pasta shells, about 20 shells
  • 16 ounces low-fat ricotta cheese
  • 16 ounces fat-free cottage cheese
  • 12 cup part-skim mozzarella cheese, shredded
  • 2 tablespoons parmesan cheese, shredded
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon garlic powder
  • 18 teaspoon pepper
  • 14 teaspoon salt
  • 13 cup Egg Beaters egg substitute
  • 1 (26 1/2 ounce) can spaghetti sauce, I use Hunt's Traditional
  • 14 cup part-skim mozzarella cheese, shredded
  • 1 tablespoon parmesan cheese, shredded

Directions

  1. 1
    Boil the pasta in salted water for 2/3 of the recommended time on the package.
  2. 2
    Drain and spread on an oiled sheet pan so they don't stick together.
  3. 3
    Mix the ricotta, cottage cheese, mozzarella, parmesan, eggbeaters and seasonings in a gallon size ziploc bag.
  4. 4
    When thoroughly mixed, cut the corner about 1/2 inch up and pipe the filling into the par-cooked shells.
  5. 5
    Place shells in a 9x13 baking dish that has 1 cup of the spaghetti sauce spread in the bottom.
  6. 6
    Top the shells with the remaining sauce and scatter the cheese for the topping.
  7. 7
    Bake at 375 for 30 minutes or until the dish is bubbling and the cheese is golden brown.
  8. 8
    Cool for 10 minutes before serving.

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