Cheesy Stuffed Shells
A classic favorite is made healthier with reduced-fat cheeses and low-sodium marinara sauce.
Ingredients
- 18 Jumbo Shell Pasta
- 1 (24-ounce) jar Low Sodium Marinara Sauce
- 2 tablespoons Water
- 1 (15-ounce) container Part Skim Ricotta Cheese
- 2 ounces Parmesan finely shredded or grated
- 1 large Egg
- 2 teaspoons Dried Basil Leaves
- 2 teaspoons Dried Parsley
- 6 ounces Reduced Fat Mozzarella Cheese finely shredded
- Grapeseed Cooking Oil Spray
Instructions
- Preheat oven to 350℉
- Cook the shells according to package directions, omitting any salt.
- Lightly coat a 9x13 baking dish with non-stick cooking spray. Add about half of the jar of sauce and 2 tablespoons of water. Stir around and coat the bottom of the dish.
- In a large bowl, combine the ricotta cheese, parmesan cheese, egg, basil, and parsley. Mix well and set aside.
- Drain the pasta shells and run them under cold water. Once cooled, fill each shell with cheese mixture. Place shells in the prepared baking dish, seam side down.
- Pour the remaining sauce over the shells and sprinkle with mozzarella cheese. Bake in the preheated oven for 35 minutes, or until bubbly and slightly browned.
Notes
Grocery Brands used:
Sargento Shredded Reduced Fat Mozzarella
Organic Valley Parmesan
Barilla Jumbo Shell Pasta
Victoria Low Sodium Marinara Sauce
Great Value Part Skim Ricotta Cheese
Nutrition Facts
Cheesy Stuffed Shells
Serving Size
3 shells
Amount per Serving
Calories
318
% Daily Value*
Fat
16
g
25
%
Saturated Fat
6
g
38
%
Cholesterol
69
mg
23
%
Sodium
454
mg
20
%
Carbohydrates
27
g
10
%
Fiber
3
g
13
%
Sugar
9
g
10
%
Protein
20
g
40
%
Carb Count
2
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 1 serving, Vegetable = 1 serving
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