Recipe Box, Light & Fresh Garden Stuffed Shells

the Painted Apron

7 years ago

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

Course Main Course

Cuisine American, Italian

Keyword asparagus stuffed pasta shells, garden stuffed shells, pasta casserole, stuffed shells

Prep Time 20

Cook Time 40

Servings 4

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