Stuffed Shells Florentine Low Fat Recipes

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STUFFED SHELLS FLORENTINE



Stuffed Shells Florentine image

For a little fancier New Year's gathering, I like to serve these pasta shells stuffed with cheese and spinach and topped with spaghetti sauce. Complete the meal with breadsticks and a tossed salad. Italian food is loved by all, and the aroma is warm and inviting. -Trisha Kuster, Macomb, Illinois

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 10

1 package (12 ounces) jumbo pasta shells
1 large egg, lightly beaten
2 cartons (15 ounces each) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 jar (32 ounces) spaghetti sauce
Thin breadsticks, optional

Steps:

  • Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.

Nutrition Facts : Calories 292 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 727mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.

STUFFED SHELLS FLORENTINE



Stuffed Shells Florentine image

14

Categories     Pasta     Cheese     Mushrooms     Spinach

Time 1h

Yield 4

Number Of Ingredients 22

mushrooms
onions
garlic
italian seasoning
black pepper
margarine
cottage cheese
spinach
liquid egg substitute
pasta shells, jumbo
spaghetti sauce
mushrooms
onions
garlic
italian seasoning
black pepper
margarine
cottage cheese
spinach
liquid egg substitute
pasta shells, jumbo
spaghetti sauce

Steps:

  • In a large skillet, over medium high heat, saut? mushrooms, onions, garlic, Italian seasoning, and pepper in margarine until tender. Remove from heat. Stir in cottage cheese, spinach, and egg substitute, Spoon mixture int o shells. Spread ½ cup spaghetti sauce in the bottom of a 13x9x2 inch baking dish . Arra nge shells over sauce. Top with remaining sauce, cover. Bake at 350℉ (180℃). or 35 minutes.

Nutrition Facts :

STUFFED SHELLS FLORENTINE



Stuffed Shells Florentine image

This recipe is simple to make. I always have marinara sauce on hand, so I can just create any pasta dish in a hurry. Sometimes I make little meatballs and toss them on top of this dish. This recipe is a great vegetarian dish.

Provided by School Chef

Categories     Pasta Shells

Time 1h25m

Yield 3 shells, 6 serving(s)

Number Of Ingredients 8

1 (12 ounce) box jumbo pasta shells
1 (10 ounce) box chopped spinach
2 lbs ricotta cheese
1 egg, beaten
4 tablespoons romano cheese
1/8 teaspoon black pepper
4 ounces pre shredded mozzarella cheese
3 1/2 cups marinara sauce

Steps:

  • Cook Shells in boiling salted water according to package directions.
  • Cook spinach according to package.
  • After cooking spinach squeeze to drain excess water. Chill.
  • Blend Cheeses, egg, spinach and black pepper together well.
  • Warm Marinara sauce.
  • Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce.
  • Using a teaspoon fill shells, place in pan in single layer.
  • Cover and bake 20 to 25 minutes at 350°F.
  • Serve with remaining sauce.

STUFFED SHELLS FLORENTINE (LOW FAT)



Stuffed Shells Florentine (low Fat) image

I found this on the WW site. I was happy to find a healthier version of one of my favorite meals. 5 WW points per serving.

Provided by Kathy in Fla

Categories     Pasta Shells

Time 55m

Yield 7 serving(s)

Number Of Ingredients 11

1 cup mushroom, roughly chopped
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon italian seasoning
1/4 teaspoon ground black pepper
1 tablespoon margarine
1 (16 ounce) container fat-free cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1/2 cup Egg Beaters egg substitute
24 large pasta shells, cooked and drained
1 (15 1/4 ounce) jar low sodium spaghetti sauce

Steps:

  • In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
  • Remove from heat; stir in cottage cheese, spinach and egg beaters.
  • Spoon mixture into shells.
  • Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
  • Top with remaining sauce.
  • Bake at 350 for 35 minutes, or until hot.
  • Special Notes.
  • You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
  • Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.

STUFFED SHELLS III



Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  • In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  • Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

FLORENTINE STUFFED CHICKEN



Florentine Stuffed Chicken image

Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.

Provided by Tammy

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 6

1 (10 ounce) package frozen chopped spinach, thawed and drained
¼ cup grated Parmesan cheese
½ cup chopped onion
4 bone-in chicken breast halves, with skin
2 cups spaghetti sauce
¼ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
  • Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
  • Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g

STUFFED SHELLS RECIPE



Stuffed Shells Recipe image

Make a marvelous, melty Italian staple with our cheesy Stuffed Shells Recipe! Cottage cheese, mozzarella and Parmesan star in this stuffed shells recipe. Warm up tonight with this Stuffed Shells Recipe.

Provided by My Food and Family

Categories     Healthy Living Dinner Recipes

Time 55m

Yield 5 servings

Number Of Ingredients 8

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 large tomato, chopped
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/4 cup KRAFT Grated Parmesan Cheese
1 tsp. dried Italian seasoning
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
20 jumbo pasta shells, cooked

Steps:

  • Heat oven to 400°F.
  • Mix pasta sauce and tomatoes until blended; spread half onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Combine cottage cheese, spinach, Parmesan, seasoning and 1/2 cup mozzarella; spoon into pasta shells. Place in prepared baking dish; top with remaining pasta sauce mixture. Cover.
  • Bake 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 26 g

EASY BEEF-STUFFED SHELLS



Easy Beef-Stuffed Shells image

Here's a rich and comforting dish that's terrific right away or made ahead and baked the next day. Pesto makes a surprising filling for these stuffed shells with meat sauce. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 9

20 uncooked jumbo pasta shells
1 pound ground beef
1 large onion, chopped
1 carton (15 ounces) ricotta cheese
2 cups shredded Italian cheese blend, divided
1/2 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg
1 jar (26 ounces) spaghetti sauce, divided

Steps:

  • Cook pasta shells according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1-1/2 cups Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., Spread 3/4 cup spaghetti sauce into a greased 13x9-in. baking dish. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and spaghetti sauce; pour over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 5-10 minutes longer.

Nutrition Facts : Calories 405 calories, Fat 22g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 730mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 25g protein.

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Top Asked Questions

How to cook stuffed shells with spinach?
Stuff each shell with 2 tablespoons of the spinach mixture. Spread some of the marinara sauce in the bottom of a casserole dish. Place the stuffed shells on top of the sauce. Spoon the remaining marinara on top and sprinkle with Parmesan. Bake the low fat stuffed shells for 30 minutes, until they are heated through.
Are there any low fat stuffed shells?
These Low Fat Stuffed Shells are a delicious, healthy and easy weeknight dinner. Pasta is the ultimate comfort food! And it’s nice to have a lower fat recipe for pasta on hand when you’re still craving pasta while eating light. These low fat stuffed shells are perfectly filling and wonderful.
How to cook pasta shells?
Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture. Place shells in a greased 13x9-in. baking dish.

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