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Spinach-Feta Stuffed Shells

Spinach-Feta Stuffed Shells

Cooking Light MARCH 2001

  • Yield: 4 servings (serving size: 4 stuffed shells and 1/2 cup sauce)

Ingredients

  • 1 cup 1% low-fat cottage cheese
  • 1/2 cup (2 ounces) crumbled feta cheese with basil and tomato, divided
  • 1/4 cup chopped fresh parsley, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 garlic clove, minced
  • 16 hot cooked large seashell pasta
  • 2 1/2 cups bottled fat-free marinara sauce
  • 2 tablespoons chopped fresh or 2 teaspoons dried basil

Preparation

Combine cottage cheese, 1/4 cup feta cheese, 3 tablespoons parsley, salt, nutmeg, spinach, and garlic in a large bowl. Spoon 2 tablespoons cheese mixture into each pasta shell.

Combine the sauce and basil in a large nonstick skillet. Arrange stuffed shells in pan, and bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 15 minutes. Remove from heat, and sprinkle with 1/4 cup feta and 1 tablespoon parsley.

Nutritional Information

Amount per serving
  • Calories: 293
  • Calories from fat: 14%
  • Fat: 4.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 18.3g
  • Carbohydrate: 44.5g
  • Fiber: 5.7g
  • Cholesterol: 15mg
  • Iron: 4.1mg
  • Sodium: 966mg
  • Calcium: 323mg
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Spinach-Feta Stuffed Shells recipe

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