Pasta Shells Florentine

Pasta Shells Florentine

62
KDCG 2

"Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese."

Ingredients

{{adjustedServings}} servings 539 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 73.4g
  • 24%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
  2. Preheat oven to 375 degrees F (175 degrees C).
  3. In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
  4. Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.
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Reviews

62
  1. 97 Ratings

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I substituted skim ricotta cheese for the cottage cheese and used the whole egg. I cut down a little on the Italian seasoning and added some sauted garlic and onions to the cheese mixture. It ...

This was great! I made a few modifications though. My husband and I absolutely hate cottage cheese, so I used skim milk ricotta. I included some minced fresh garlic and added a cup each of fi...

I chickened out and used part skim ricotta instead of the cottage cheese. Followed the rest of the recipe exactly. Use a meat spaghetti sauce to satisfy by meat-lovin' boyfriend. Delicious! ...