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
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.
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
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