Spinach-Feta Stuffed Shells

2 Reviews
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Yield
4 servings (serving size: 4 stuffed shells and 1/2 cup sauce)
March 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 293
  • Caloriesfromfat 14%
  • Fat 4.5g
  • Satfat 2.6g
  • Monofat 0.9g
  • Polyfat 0.4g
  • Protein 18.3g
  • Carbohydrate 44.5g
  • Fiber 5.7g
  • Cholesterol 15mg
  • Iron 4.1mg
  • Sodium 966mg
  • Calcium 323mg

How to Make It

Step 1

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.

Step 2

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.

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Ratings & Reviews

SusanK99's Review

SusanK99
February 26, 2012
Easy, quick, and verstile. I do find that to fill all the shells I need to stick with 1+ tablespoons vs 2 tablespoons.

sedutta's Review

sedutta
February 23, 2012
This is a pretty easy weeknight meal that's really tasty. I did make a couple of changes: I used manicotti because I could not find large shells. I also did not cook them before stuffing them. Because of that, I added water and wine to the sauce and simmered until the pasta was cooked. For the spinach mixture, I used bottled garlic instead of fresh (I was being lazy) and added some italian seasoning. Great with a salad and crusty bread. Was epecially easy because I made the mixture and stuffed the shells the night before. So everything was ready when it was time to cook.