"Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese." — KDCG
Watch video tips and tricks
jumbo pasta shells
1 (10 ounce) package
frozen chopped spinach, thawed and drained
low fat mozzarella cheese, shredded
low-fat cottage cheese
grated Parmesan cheese
1 (16 ounce) jar
I substituted skim ricotta cheese for the cottage cheese and used the whole egg. I cut down a little on the Italian seasoning and added some sauted garlic and onions to the cheese mixture. It was really good.
Too much flavor of the italian seasoning. I would recommend cutting it in half next time. Also needed a little kick so I added some cayenne pepper which made it much better.
This was great! I made a few modifications though. My husband and I absolutely hate cottage cheese, so I used skim milk ricotta. I included some minced fresh garlic and added a cup each of finely chopped carrots and broccoli to the mixture. Gotta get your veggies! I will definitely make this again.
I chickened out and used part skim ricotta instead of the cottage cheese. Followed the rest of the recipe exactly. Use a meat spaghetti sauce to satisfy by meat-lovin' boyfriend. Delicious! Enjoyed the leftovers even more.
Yanno, I hate to be THAT person. You know the type. The person that changes everything up in a recipe. But I did it. I added one small onion and one garlic clove, minced and sautéed together. I also doubled up on the cottage cheese because it was just looking a little too spinach-y for me. And I'm reeeeally glad I did both of those things. It was wicked delicious, especially with a roasted red pepper/Italian sausage sauce over top. The cook time is right on, the amounts are perfect, and I'm sure it'd be just fine for some without the onion/garlic/extra cheese. The beauty of a good recipe is it's versatility, and this has it in spades. Thanks.
This was quick (not including cooking time) and easy. It was wonderful because we had all the ingredients on hand. My husband and I decided it was a keeper. (I especially liked the spinach.)
i really loved these shells. they are so light and easy to make, and very much like the ones at a five star resturaunt. I ended up using a bit more sauce that listed, but i urge everyone to try this dish at least once!! thanks
There is a prominant taste of "sage" that seems to take over the recipe. The overall taste is very bland and it tastes like a typical "lowfat" recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Shells Florentine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 110
See how to make homemade fresh pasta without using eggs.
Learn how to make a creamy four-cheese pasta sauce in less than 10 minutes.
Tender chicken served with penne pasta in a creamy spinach and pesto sauce.