Lite - Speed Stuffed Shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
28 oz crushed tomatoes2 tbsp dried basil1 tbsp garlic powder1 tsp black pepper 1 tsp olive oil3 cloves garlic, grated or pressed10 oz frozen spinach, thawed and squeezed dry14 oz canned artichoke hearts or pieces, well drained1/2 cup non-fat cottage cheese 10 oz low-fat silken tofu1/4 cup grated low-fat Parmesan cheese Zest and juice of 1 lemon1/2 tbsp dried thyme1/2 tsp salt1/2 tsp black pepper16 large pasta shells, cooked and drained
Preheat oven to 375¨¬F.
In a small bowl, mix together tomatoes, basil, garlic powder and black pepper. Pour 3/4 of the mixture into the bottom of a 9x13" dish and set aside.
Heat oil in a frying pan over medium high heat.
Add garlic and saute 2 minutes, the add spinach and artichoke pieces and cook 3-4 minutes, until browned and hot. Remove from heat and transfer to a large bowl.
Combine cottage cheese, tofu, Parmesan, lemon juice and zest, thyme, salt and pepper in a food processor and puree until very smooth. Pour into the spinach mixture and fold through.
Stuff the cheese-tofu mixture generously into the shells, placing them filling-side up on top of the sauce in the pan.
Pour reserved tomato mixture overtop of the shells.
Cover with foil and bake, covered, 20 minutes.
Remove the foil, increase the oven temperature to 425¢ªF and bake 15 minutes longer.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, mix together tomatoes, basil, garlic powder and black pepper. Pour 3/4 of the mixture into the bottom of a 9x13" dish and set aside.
Heat oil in a frying pan over medium high heat.
Add garlic and saute 2 minutes, the add spinach and artichoke pieces and cook 3-4 minutes, until browned and hot. Remove from heat and transfer to a large bowl.
Combine cottage cheese, tofu, Parmesan, lemon juice and zest, thyme, salt and pepper in a food processor and puree until very smooth. Pour into the spinach mixture and fold through.
Stuff the cheese-tofu mixture generously into the shells, placing them filling-side up on top of the sauce in the pan.
Pour reserved tomato mixture overtop of the shells.
Cover with foil and bake, covered, 20 minutes.
Remove the foil, increase the oven temperature to 425¢ªF and bake 15 minutes longer.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 410.2
- Total Fat: 6.1 g
- Cholesterol: 17.5 mg
- Sodium: 1,841.8 mg
- Total Carbs: 68.8 g
- Dietary Fiber: 7.1 g
- Protein: 21.6 g
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