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  • Skinny Italian Stuffed Shells, a Vegetarian Delight

    1 vote
    Skinny Italian Stuffed Shells, a Vegetarian Delight
    Prep: 15 min Cook: 30 min Servings: 4
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    What a great dish for Meatless Monday or any day of the week…You’ll never miss the meat in this dreamy, cheesy dish. These little shells are stuffed with a combination of reduced-fat cottage cheese, Parmesan cheese, spinach, onions and garlic. For ease, they’re topped with my favorite jarred pasta sauce. The skinny for each serving of 3 shells is 273 calories, 5 grams of fat and 7 Weight Watchers POINTS PLUS. Just yummy!

    Ingredients

    • 12 jumbo pasta shells (4 ounces), I used Barilla jumbo shells
    • ½ slice whole wheat or multi-grain bread to make homemade bread crumbs (about ⅓ cup whole wheat dry breadcrumbs) I used Milton’s Multigrain bread
    • 1 teaspoons extra-virgin olive oil
    • 1¼ cups onion, finely chopped
    • 2 teaspoons garlic, minced (~2 cloves)
    • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
    • 1¼ cups reduced-fat cottage cheese
    • 3 tablespoons grated Parmesan cheese, divided
    • ¼ teaspoon Italian seasoning
    • Fresh ground pepper, to taste
    • 1 egg white, lightly beaten
    • 1½ cups jarred pasta sauce, I love Classico Tomato Basil

    Directions

    1. Preheat oven to 350 degrees. Coat a 9” baking dish with cooking spay and set aside.
    2. Cook shells in a large pot of boiling water, stirring often and cook until just tender, according to package directions. Drain and rinse under cold water. Set aside.
    3. In the meantime, in a blender, add ½ slice bread, including crust. Grind into crumbs. Set aside.
    4. Heat oil in a large nonstick skillet over medium heat. Add onions, garlic and cook, stirring often, until onions are soft. Stir in thawed spinach and mix well. Set aside.
    5. In a medium bowl, combine cottage cheese, bread crumbs and 2 tablespoons Parmesan cheese. Mix well. Stir in the cooked onions and spinach. Stir in the egg white. Season with Italian seasonings and fresh ground pepper, to taste.
    6. Stuff each of the cooked shells with a generous 2 tablespoons of the cottage cheese mixture. Spread ½ cup pasta sauce in the bottom of a 9” baking dish. Arrange the stuffed shells in a single layer, 3 rows of 5 shells. Top the shells with remaining 1 cup sauce and sprinkle with the remaining 1½ tablespoons Parmesan cheese. Bake for 30 minutes, until the top is golden and the shells are heated through. Let cool for 10 minutes before serving.
    7. For more skinny recipes, pleas join me at http://skinnykitchen.com

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    Comments

    • Skinny Kitchen with Nancy Fox
      Skinny Kitchen with Nancy Fox
      Serving Tip
      Serve with a simple salad or vegetable such as, my recipe for Simple and Delicious Roasted Asparagus. To make this dinner even heartier, start off the meal with a cup of soup.

      Weight Watchers (old points) 5
      Weight Watchers POINTS PLUS 7

      SKINNY FACTS: for 3 shells
      273 calories, 5g fat, 21g protein, 39g carbs, 5g fiber, 712mg sodium, 6g sugar

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