Low-Fat Vegetarian Stuffed Shells
Introduction
If you love cheese, this is the recipe for you! This recipe is low fat, high protein, and FULL of flavor! Recipe scaled for 4.
Ingredients
12 jumbo shell pastas
4 oz fat-free cream cheese
6 oz fat-free cottage cheese
1 cup fat-free shredded mozzerella
1 cup chopped mushrooms
2 cups marinara sauce
3 tsp granulated garlic
1/2 tbsp dried oregano
1/2 tbsp dried parsley
1 tsp dried rosemary
4 oz fat-free cream cheese
6 oz fat-free cottage cheese
1 cup fat-free shredded mozzerella
1 cup chopped mushrooms
2 cups marinara sauce
3 tsp granulated garlic
1/2 tbsp dried oregano
1/2 tbsp dried parsley
1 tsp dried rosemary
Directions
Set oven to 350 degrees before beginning prep-work.
Cook jumbo pasta shells until they are nearly done-- al dente.
Drain and rinse under cold water. Set aside.
In a mixing bowl, combine cream cheese, cottage cheese, mozzarella cheese, mushrooms and spices. Mix well.
With clean hands or spoons, pack pasta shells with cheese mixture.
Place each stuffed pasta shell into an oven-safe high sided container.
Pour marinara evenly over stuffed shells.
Cover with foil and place into oven for about 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGLILS.
Cook jumbo pasta shells until they are nearly done-- al dente.
Drain and rinse under cold water. Set aside.
In a mixing bowl, combine cream cheese, cottage cheese, mozzarella cheese, mushrooms and spices. Mix well.
With clean hands or spoons, pack pasta shells with cheese mixture.
Place each stuffed pasta shell into an oven-safe high sided container.
Pour marinara evenly over stuffed shells.
Cover with foil and place into oven for about 20 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user VEGLILS.
Number of Servings: 4
