Recipe Box, Light & Fresh Garden Stuffed Shells

I got the inspiration for this dish from Karen at Back Road Journal,

she recently posted a luscious looking Spinach and Cheese Stuffed Shells with Two Sauces

My mouth was watering, but since we are trying to eat lean this month, I decided to lighten it up

Roasted fresh asparagus and roasted garlic

fresh spinach leaves

A quick saute with the roasted garlic

Did you know garlic is a superfood?   Not only does it add intoxicating flavor to food, it has health benefits

Read all about the healing power of garlic here

Spinach is a superfood too

Forgive the steamy lens…

Next, a little dollop of Classico’s Lite Asiago and Romano Alfredo Sauce, low fat cottage cheese and a little Parm

Salt, pepper, Italian seasoning

Fill the cooked pasta shells and nestle them on a bed of marinara sauce

Use homemade, or opt for the easy way, by using your favorite jar variety

I always keep Classico Light Alfredo in my pantry, it’s handy for so many things, and 1/4 cup is only 45 calories

Top the shells with a little more Light Alfredo,  I used 1/2 cup total, 90 calories, for this recipe that serves 3-4

And a sprinkle of Parm and bake until gooey and bubbly


Light & Fresh Garden Stuffed Shells

Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 4


  • 8 jumbo pasta shells
  • 1/2 bag or 2 large handful fresh spinach leaves
  • 20-24 fresh asparagus spears
  • 1/2 head roasted garlic or 1-2 cloves minced garlic
  • 3/4 cup marinara sauce
  • 1/2 cup light Alfredo sauce divided
  • 1/2 cup low fat cottage cheese
  • 1/2 cup shredded Parmesan cheese divided
  • 1-2 tsp Italian seasoning to taste
  • salt & pepper


  • Bring pot of salted water to a boil and add shells. Cover pot and turn burner off, leaving pot on the burner. Pasta will be perfectly cooked while you prep the rest.
  • Place asparagus on a foil or parchment lined baking sheet and drizzle with olive oil, salt and pepper. Bake at 400 for 15 minutes. Cool slightly and cut into 1 inch pieces.
  • Meanwhile, saute spinach in a little olive oil with the garlic, until just wilted, stirring constantly. Remove skillet from stove and add 1/4 cup Alfredo sauce, 1/4 cup Parmesan, asparagus and cottage cheese. Season with salt, pepper and Italian seasoning. Stir well to combine.
  • Drain shells and let cool slightly. Fill with vegetable mixture. Pour marinara sauce over the bottom of a small baking dish. Place stuffed shells on top. Dollop with remaining Alfredo and top with remaining Parmesan. Can be covered and refrigerated until baking if desired.
  • Bring dish to room temperature and bake uncovered at 350 for 30-40 minutes, or until hot and bubbly. Be sure to scoop up red sauce from the bottom of dish to serve with shells.
Keyword asparagus stuffed pasta shells, garden stuffed shells, pasta casserole, stuffed shells

Karen is a marvelous cook, and she made her dish with homemade red and white sauces, and fresh basil.  Be sure to visit Karen and see her original recipe here

You might also like this Lite and Spicy Rainbow Lasagna

It’s packed with a rainbow of vegetables and uses tortillas instead of noodles


🥗   🥗   🥗   🥗   🥗   🥗

I will be joining these fabulous parties and blogs:

Celebrate and Decorate,  Rustic and Refined,

Between Naps on the PorchCoastal CharmCooking and Crafting with J&J,  The Scoop,   A Stroll Thru Life 

Tickle My Tastebuds,  The Blended Blog   Full Plate Thursday   Share it One More Time







20 Responses to “Recipe Box, Light & Fresh Garden Stuffed Shells”
  1. Jodi says:

    Always so creative!

  2. Mary says:

    Thanks for the lightened up pastabilities Jenna! I’m battling a horrific cold and nothing tastes good after zinc lozenges. Looking forward to a rainbow of veggies soon 🙂

  3. thefrenchhutch says:

    We love asparagus here and this looks like a great dish. I love Karen at Back Road Journal, she always inspires me. The lasagna looks relish too. Happy day Jenna……..

  4. Stacey says:

    This sounds amazing and so satisfying. Thanks for lightening it up a little. 🙂

  5. I need the lightening up recipes. Your dishes look wonderful and since it’s breakfast time they would be fine for my breakfast!

  6. Asparagus and shells look so appetizing, Jenna. Your light version sounds delicious without sacrificing flavor. This is a must try recipe…Happy Thursday!

  7. Leslie Anne Tarabella says:

    My fam loves asparagus, so this is a winner!

  8. I will be right over with a bottle of wine to share!! XO Laurie

  9. Jenna… this looks positively delish! Great photo, too. Have a wonderful weekend.

  10. Oh, goodness! Those stuffed shells look fantastic!

  11. Yep, I’d love these:@)

  12. Great shortcut dinner Jenna. Love the garlic spinach in the shells. YUM

    Johanne Lamarche


  13. cursotpia says:

    very good Congratulations

  14. Karen says:

    I’m always thrilled when one of my recipes inspires others…thank you so much for the mention. I love your version with the asparagus, it is perfect for spring.

  15. Miz Helen says:

    This is a delicious recipe for shells, I haven’t made shells in a while and need to try this recipe! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

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