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Cheese Stuffed Shells Recipe
20 whole uncooked jumbo pasta shells
2 cups cooked spinach -- chopped
1 cup fat-free cottage cheese
1 cup part-skim ricotta cheese
4 slices reduced-fat provolone cheese -- finely chopped
1/2 cup parmesan cheese -- shredded
1/2 cup romano cheese -- shredded
1 whole egg -- lightly beaten
2 cloves garlic -- minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
dash pepper
26 ounces meatless spaghetti sauce
Cook pasta shells according to package directions; drain. In a large bowl, combine the next 11 ingredients; spoon into shells. Arrange in a 13x9x2" baking dish coated with nonstick cooking spray. Pour spaghetti sauce over all. Cover and bake at 350°F for 40-45 minutes or until heated through.
Per servings (2 stuffed shells): 226 cals; 8 g fat (4 g sat fat); 42 mg hcol; 849 mg sodium; 24 g carb; 1 g fiber; 16 g protein
Diabetic Exchanges: 2 lean meat; 1 1/2 vegetable; 1 starch
Source:
"TOH's Light and Tasty Premiere Issue" (5 PTS)
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