Pasta Shells Florentine

Pasta Shells Florentine

63
KDCG 2

"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."
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Ingredients

servings 539 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 539 kcal
  • 27%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 73.4g
  • 24%
  • Protein:
  • 34.7 g
  • 69%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
  2. Preheat oven to 375 degrees F (175 degrees C).
  3. In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
  4. Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Reviews

63
  1. 98 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 fi...

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! ...

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 ...

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.)

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.

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 ...

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.

Great base recipe! I substituted 32 oz. of Ricotta instead of the Cottage Cheese, 2 eggs beaten instead of 1. I also used a small onion and 3 cloves of garlic, tossed into my food processor and ...