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

 

 

Enjoy!

 

Light & Fresh Garden Stuffed Shells

  • Servings: 3-4
  • Difficulty: easy
  • Print

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

 

 

Mangia!

🥗   🥗   🥗   🥗   🥗   🥗

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

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

    Always so creative!

    Liked by 2 people

  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 🙂

    Liked by 1 person

  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……..

    Liked by 1 person

  4. Stacey says:

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

    Liked by 1 person

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

    Liked by 1 person

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

    Liked by 1 person

  7. Leslie Anne Tarabella says:

    My fam loves asparagus, so this is a winner!

    Liked by 1 person

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

    Liked by 1 person

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

    Like

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

    Like

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

    Johanne Lamarche

    >

    Like

  12. cursotpia says:

    very good Congratulations

    Like

  13. 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.

    Like

  14. 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

    Like

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