dana's healthy stuffed shells
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!
prep time
20 Min
cook time
35 Min
method
Bake
yield
4 serving(s)
Ingredients
- 3/4 cup fresh mushrooms, sliced (your choice)
- 1/2 cup onion, chopped
- 1/2 teaspoon minced garlic
- 1/2 teaspoon mrs. dash italian seasoning
- 1/4 teaspoon ground pepper
- 1/2 cup silken tofu
- 1/4 cup fat free ricotta cheese
- 3/4 cup fat free mozzarella cheese (reserve 1/4c)
- 10 ounces frozen spinach, thawed and well drained
- 1 tablespoon 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 low sodium spaghetti sauce
How To Make dana's healthy stuffed shells
-
Step 1In 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.
-
Step 2Spoon cheese and veggie mixture into the shells.
-
Step 3Spray 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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