Recipe

Light Stuffed Shells Florentine Recipe


Light Stuffed Shells Florentine Recipe Chihuahua / All my dishes
1 year, 10 months ago
A pretty, flavorful and healthy dish that mixes spinach and cheese. Super easy to assemble. From, 2001 Cooking Light.
Prep:20m Cook:30m Servings:6

Chihuahua

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Ingredients
  • 2 C (8 ounces) shredded part-skim Mozzarella Cheese, divided
  • 1/2 C (2 ounces) grated fresh Parmesan Cheese
  • 1/2 C Egg Substitute
  • 1/4 C chopped fresh Parsley
  • 2 tsp. dried Basil
  • 2 tsp. dried Oregano
  • 1/4 tsp. Salt
  • 2 Garlic cloves, minced
  • 2 (10-ounce) packages frozen chopped Spinach, thawed, drained, and squeezed dry
  • 1 (15-ounce) container fat-free Ricotta Cheese
  • 24 cooked Jumbo Pasta Shells (about 8 ounces)
  • Cooking Spray
  • 1 (26-ounce) bottle fat-free Marinara Sauce

Directions
  1. Preheat oven to 350 degrees.
  2. Combine 1 C mozzarella cheese, Parmesan cheese, and the next 8 ingredients (Parmesan through Ricotta) in a large bowl.
  3. Spoon cheese mixture evenly into cooked shells.
  4. Arrange the stuffed shells in a 13 X 9-inch baking dish coated with cooking spray.
  5. Pour the marinara sauce over the stuffed shells, and sprinkle with 1 C mozzarella cheese.
  6. Bake at 350 degrees for 30 minutes.

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