Dana's Healthy Stuffed Shells

Dana Ramsey

By
@DRamsey

I love stuffed shells and these shells are so good, low in fat and a much healthier version than the regular stuffed shells. But don't let that fool you on the taste, they were outstanding and my husband fought me over the leftovers! He won of course! LOL!


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Comments:

Serves:

4

Prep:

20 Min

Cook:

35 Min

Method:

Bake

Ingredients

3/4 c
fresh mushrooms, sliced (your choice)
1/2 c
onion, chopped
1/2 tsp
minced garlic
1/2 tsp
mrs. dash italian seasoning
1/4 tsp
ground pepper
1/2 c
silken tofu
1/4 c
fat free ricotta cheese
3/4 c
fat free mozzarella cheese (reserve 1/4c)
10 oz
frozen spinach, thawed and well drained
1 Tbsp
extra virgin olive oil
1
egg white
9
shells

NOTE: WHEN COOKING THE SHELLS, ADD A FEW MORE JUST IN CASE YOU HAVE A FEW THAT BROKEN OR TEAR DURING THE BOILING PROCESS.

1/2 jar(s)
low sodium spaghetti sauce

Directions Step-By-Step

1
In a small bowl mix your tofu, cheese and egg white.

Saute the mushrooms, onions and garlic in olive oil until tender, add seasonings. Remove from heat. Add the drained spinach, mix. Mix in the cheese mixture.
2
Spoon cheese and veggie mixture into the shells.
3
Spray a baking dish with cooking spray, add 1/2 cup of sauce to the bottom, top with your shells, add another 1/2 cup of sauce. You can add more or less of the sauce to suit your own tastes. Top with a little more cheese. Cover with foil and bake at 350° for 35 minutes. You can remove the foil in the last stages of baking if the cheese has not melted completely. Enjoy!

About this Recipe

Main Ingredient: Beef
Regional Style: Italian