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Recipes - light stuffed Pasta shells

Recipe Name

light stuffed Pasta shells

Submitted by hannahlah
Recipe Description This is a lightened version of the popular pasta dish, cheese stuffed shells
Quantity 24 Quantity Unit shells Servings  
Prep Time (minutes) 120 Cook Time (minutes) 40 Ready In (minutes) 160
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner




light stuffed shells
Ingredients
Amt. Measure Ingredient
7
ouncespasta shells
1
blockextra firm tofu (block 1lb)
1
cupricotta cheese
1
cup, large curd (not packed)cottage cheese
1/2
cup (8 fl oz)Fat Free Greek Yogurt
1/2
cupgrated parmesan
1/2
cup, shreddedlow-fat mozzarella
1/2
cupgrated parmesan
1/4
cup1 1/2 cartons Egg Beaters
2
teaspoonsblack pepper
1
dashsalt
2
tablespoonsgarlic powder
3
tablespoonsbasil
2
tablespoonsoregano (fresh) chopped
2
tablespoonsparsley, chopped
Steps
Sequence Step
1cook shells according to package directions drain and rinse.
2place tofu in food processor and blend until smooth. Place in large bowl.
3add ricotta and cottage cheese, mix well with hand blender
4add yogurt, blend
5add garlic powder, salt and pepper and mix well.
6roughly chop herbs and place in bowl with cheese mixture. Process with hand blender until herbs are finely chopped and well mixed in.
7set aside until ready to fill shells.




sauce
Ingredients
Amt. Measure Ingredient
5
tablespoonsOnion, dehydrated flakes
1
cup (8 fl oz)water
8
clovesgarlic minced
14.5
ouncesdiced tomatoes (28 oz can)
2
cans (15 oz)Hunt's Diced Tomatoes with juice
4
medium whole (2-3/5" dia)medium tomatoes
2
tablespoonsherbs de province
1
tablespoonbasil (dried)
1
tablespoonoregano, dried
2
tablespoonsgarlic powder
1
teaspoonblack pepper
1
1/2
teaspoonsPaprika, smoked
1/2
teaspoonregular chili powder
1
dashred peppers (hot), crushed
1
cupcream, half and half, fat free
4
tablespoonsbasil
4
tablespoonsoregano (fresh) chopped
4
tablespoons choppedChives
4
tablespoonsParsley, Chopped Fresh Italian
1
tablespoonolive oil
2
fliud ouncesred wine
1/3
cupsgrated parmesan
1/2
cup, shreddedlow-fat mozzarella
Steps
Sequence Step
1rehydrate onions in 1 cup water. Press garlic. saute onions and garlic until lightly browned.
2add tomato sauce, and canned tomatoes
3chop fresh tomatoes and add to sauce
4add herbs, garlic powder, salt, pepper and wine.
6place in blender and add fat free half and half and process until smooth. This part is optional. It is equally good not processed and with out the half and half
7place 2 8.5 by 11 baking dishes on counter.Spray with cooking spray. Put 1 quarter of the sauce in each. fill shells with 1/4 cup cheese mixture. Place 12 shells in each dish. Divide the rest of the sauce in half and pour half over the shells in each dish. cover and bake in oven until heated through, about 35 minutes.
8mix cheeses. remove from oven, uncover and sprinkle 1/2 cup cheese over each dish. Place in oven uncovered and bake about 5 more minutes. remove from oven, sprinkle with chopped herbs and serve.






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