Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Jumbo Stuffed Shells January 23, 2012

Filed under: Main Dishes & Sandwiches — lowfatdiva @ 6:23 pm
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I love to make these shells because you can make them with meat or just put in some spinach if you want to go meatless and they still taste delicious.  When my kids were younger I would let them help me stuff the shells, it was a fun way to get them involved in the kitchen.  Both my son and my daughter love to cook and now I can’t wait until my little grandgirls are old enough to get started!  Enjoy.  For comments/questions please write to me ramona@lowfatdivablog.com

Jumbo Stuffed Shells

20 uncooked jumbo past shells (about 8 oz box)

1/2 cup chopped shallots/onions

2 Tlb. minced garlic

4 oz no fat cream cheese

1/4 cup no fat half & half

1/4 tsp. ground pepper

1/3 cup fresh chopped Italian basil

1/2 cup fresh chopped baby spinach (optional)

Pam Olive Oil Spray

3 cups of any red sauce (I have a good one in main dish tab), you can also use a marinara sauce

1/4 cup grated fresh Parmigiano Reggiano

Spray a 13 x 9 pan with Pam.

Cook pasta about 7 minutes or until almost al dente.  Do not salt the water.  Drain well, keeping 1/2  cup of the pasta water.  Heat a medium skillet that has been sprayed with Pam over medium heat, add shallots/onions and cook about 4 minutes.  Add garlic and cook 1 more minute, stirring. Add cream cheese, half & half, pepper and spinach.  Stir until cheese melts and mixture is smooth (if you feel the mixture is way to thick you can add some of the pasta water a tablespoon at a time but be careful to not make too runny).  Remove from heat and add basil.  Divide mixture evenly among the pasta shells, being careful not to over stuff and rip them.

Spread 1 cup of  your red sauce over bottom of prepared pan.  Arrange shells over sauce.  Top with remaining sauce.  Sprinkle with cheese.  Bake in 400 degree oven for about 30 minutes or until heated through.

NOTE:  if you put some meat in your red sauce be sure you have in small pieces and do not over cook before you add to the red sauce.

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