Rating: 4.24 stars
108 Ratings
  • 5 star values: 47
  • 4 star values: 47
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 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.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.

    Advertisement
  • Preheat oven to 375 degrees F (175 degrees C).

  • In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.

  • 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.

Nutrition Facts

539 calories; protein 34.7g; carbohydrates 73.4g; fat 12.2g; cholesterol 30.4mg; sodium 1078.5mg. Full Nutrition
Advertisement

Reviews (70)

Most helpful positive review

Rating: 5 stars
04/25/2007
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 was really good. Read More
(44)

Most helpful critical review

Rating: 3 stars
10/15/2006
Too much flavor of the italian seasoning. I would recommend cutting it in half next time. Also needed a little kick so I added some cayenne pepper which made it much better. Read More
(7)
108 Ratings
  • 5 star values: 47
  • 4 star values: 47
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/25/2007
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 was really good. Read More
(44)
Rating: 4 stars
03/17/2006
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 finely chopped carrots and broccoli to the mixture. Gotta get your veggies! I will definitely make this again. Read More
(28)
Rating: 4 stars
11/09/2006
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! Enjoyed the leftovers even more. Read More
(18)
Advertisement
Rating: 4 stars
06/16/2009
Yanno I hate to be THAT person. You know the type. The person that changes everything up in a recipe. But I did it. I added one small onion and one garlic clove minced and sautéed together. I also doubled up on the cottage cheese because it was just looking a little too spinach-y for me. And I'm reeeeally glad I did both of those things. It was wicked delicious especially with a roasted red pepper/Italian sausage sauce over top. The cook time is right on the amounts are perfect and I'm sure it'd be just fine for some without the onion/garlic/extra cheese. The beauty of a good recipe is it's versatility and this has it in spades. Thanks. Read More
(17)
Rating: 4 stars
03/27/2003
This was quick (not including cooking time) and easy. It was wonderful because we had all the ingredients on hand. My husband and I decided it was a keeper. (I especially liked the spinach.) Read More
(9)
Rating: 4 stars
02/16/2010
This was really good. I did add 1/2 lb of sausage that I needed to use up and I used ricotta instead of cottage cheese. My husband son and I loved them! Read More
(7)
Advertisement
Rating: 3 stars
10/15/2006
Too much flavor of the italian seasoning. I would recommend cutting it in half next time. Also needed a little kick so I added some cayenne pepper which made it much better. Read More
(7)
Rating: 4 stars
11/16/2011
Great base recipe! I substituted 32 oz. of Ricotta instead of the Cottage Cheese 2 eggs beaten instead of 1. I also used a small onion and 3 cloves of garlic tossed into my food processor and then sauteed in a tsp. of olive oil which I mixed with the filling. I thawed the spinach and then used 3/4 of the box and squeezed the liquid out through some cheesecloth and put it in the food processor to make the spinach finer. I also did not use jar spaghetti sauce....The sauce really makes a difference!!! I used the Best Marinara Sauce Yet on the site and this meal tasted GOURMET!!! Yum! Read More
(7)
Rating: 3 stars
03/31/2003
There is a prominant taste of "sage" that seems to take over the recipe. The overall taste is very bland and it tastes like a typical "lowfat" recipe. Read More
(7)