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Low Fat Stuffed Shells

Lightened-up stuffed pasta shells filled with spinach and cottage cheese make an easy, family-friendly casserole.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 8 ounces jumbo pasta shells about 24 shells
  • 1.5 teaspoons extra virgin olive oil
  • 1 cup onion finely chopped
  • 20 ounces frozen chopped spinach thawed and well squeezed dry (two 10-ounce packages)
  • 2 cups 1% cottage cheese
  • 2/3 cup dried bread crumbs
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 cup Parmesan cheese freshly grated, divided
  • salt and pepper to taste
  • 1 large egg white lightly beaten
  • 3 cups marinara sauce divided

Instructions

  • Preheat the oven to 375°F (190°C).
  • Bring a large pot of salted water to a boil and cook the jumbo shells according to package directions until al dente; drain and rinse under cold water to stop cooking, then set aside to cool.
  • Meanwhile, heat the olive oil in a skillet over medium heat and cook the finely chopped onion until softened, about 3–5 minutes; remove from heat and let cool slightly.
  • In a food processor, purée the cottage cheese until smooth, then transfer to a large bowl.
  • Add the breadcrumbs, nutmeg, and 1/2 cup of the grated Parmesan to the cottage cheese and mix until combined.
  • Stir the cooked onions and the well-drained chopped spinach into the cheese mixture, season with salt and pepper, then fold in the lightly beaten egg white.
  • Spoon about 2 tablespoons of the cheese and spinach mixture into each cooked shell.
  • Spread 1 cup of marinara sauce across the bottom of a 9x13-inch baking dish, arrange the stuffed shells in a single layer over the sauce, then spoon the remaining 2 cups of marinara sauce over the shells and sprinkle with the remaining 1/4 cup of Parmesan.
  • Bake uncovered at 375°F for about 30 minutes, until heated through and the cheese is golden; tent loosely with foil if the top browns too quickly.
  • Let the casserole cool for 10 minutes before serving.

Equipment

  • Large Pot
  • Skillet
  • Food Processor
  • Large Bowl
  • 9x13 inch Baking Dish
  • Measuring Cups and Spoons
  • Spatula or spoon

Notes

  • Be sure to squeeze excess liquid from the thawed spinach to avoid a watery filling.
  • Pulse cottage cheese in the food processor for a smoother filling texture.
  • Use a 9x13-inch dish so shells fit in a single layer.
  • Tent with foil if the top is browning too quickly while baking.