"Cooking Light" Veggie Stuffed Shells

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 393.9
  • Total Fat: 11.4 g
  • Cholesterol: 25.0 mg
  • Sodium: 492.5 mg
  • Total Carbs: 53.5 g
  • Dietary Fiber: 5.8 g
  • Protein: 19.9 g

View full nutritional breakdown of "Cooking Light" Veggie Stuffed Shells calories by ingredient
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One serving = 5 or 6 shells. One serving = 5 or 6 shells.
Number of Servings: 6


    1 box (12 oz) jumbo pasta shells
    2 tsp olive oil
    1⁄2 bunch broccoli (7 oz), chopped (2 1⁄2 cups)
    1 cup shredded carrots (4 oz)
    1 small onion (4 oz), chopped
    1 clove garlic, minced
    1 box (10 oz) frozen leaf spinach, thawed and coarsely cut
    1⁄4 cup chopped fresh basil
    1 cup lowfat small-curd cottage cheese (2%) or part-skim ricotta
    2 Tbsp grated Parmesan
    1⁄4 tsp each salt and pepper
    1 1⁄2 cups marinara sauce
    1⁄2 cup shredded part-skim mozzarella


1. Heat oven to 400║F. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.

2. Meanwhile, heat oil in large skillet over medium-high heat. SautÚ broccoli, carrots, onions and garlic 3 minutes or until just tender. Add spinach and 1⁄2 cup water; cover and cook 2 minutes or until vegetables are tender.

3. Remove cover; cook until liquid is mostly evaporated. from heat; stir in basil, cottage cheese, Parmesan, salt and pepper. Spread marinara sauce on bottom of 13 x 9-in. baking dish.

4. Spoon 1 rounded Tbsp filling into each shell; arrange in baking dish. Sprinkle with mozzarella, cover tightly with foil, and bake 35 minutes until hot and bubbly.

Number of Servings: 6

Recipe submitted by SparkPeople user RIPPY1010.

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Member Ratings For This Recipe

  • My whole family really liked this one. We served it with a big tossed salad and a dash of Italian dressing on the salad greens. - 5/21/11

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  • Whole family really liked this dish. Couldn't believe that the portion was 6 shells. Very filling and delicious. The one down side was that there wasn't enough sauce. We used only part of the jar of marinara, but ended up using the rest after baking. I'm a huge fan of CL. - 3/1/10

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