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
Ingredients
- 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
Instructions
- 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!
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Always so creative!
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 š
oh no! Feel better soon!
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……..
I’ve been thinking about you this week, how’s the painting going?
This sounds amazing and so satisfying. Thanks for lightening it up a little. š
You won’t miss a thing!
I need the lightening up recipes. Your dishes look wonderful and since it’s breakfast time they would be fine for my breakfast!
Asparagus and shells look so appetizing, Jenna. Your light version sounds delicious without sacrificing flavor. This is a must try recipe…Happy Thursday!
My fam loves asparagus, so this is a winner!
I will be right over with a bottle of wine to share!! XO Laurie
Sounds perfect! >
Jenna… this looks positively delish! Great photo, too. Have a wonderful weekend.
Oh, goodness! Those stuffed shells look fantastic!
Yep, I’d love these:@)
Great shortcut dinner Jenna. Love the garlic spinach in the shells. YUM
Johanne Lamarche
>
very good Congratulations
I’m always thrilled when one of my recipes inspires othersā¦thank you so much for the mention. I love your version with the asparagus, it is perfect for spring.
Youāre welcome, thank you, it was divine! >
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