Looking for a lowfat stuffed shell recipe

[sheilamkb]

I have lost a recipe my family really liked. It was for stuffed shells with marinara sauce. The trick is that the filling was made with pureed chickpeas, which made it much lower in fat than cheese. (There may have been some cheese in it, but not much.) Anyway, this was really good. I think it came from a magazine, pobably not CL, and appeared 6 to 8 years ago?! Anyone have this?

[Julie in AZ]

I don't have the recipe you are requesting for, but I do have an excellent one that uses diced eggplant and ground turkey. Let me know if you are interested.

Good luck with your search

[Andrew]

Here's the one I like. I tweak most recipes removing sodium and fat calories.

{ Exported from MasterCook Mac }

Ricotta-Stuffed Shells

Recipe By: Cooking Light, Nov/Dec 1994, page 122
Serving Size: 4
Preparation Time: 0:00
Categories: Pasta

Amount Measure Ingredient Preparation Method
20 jumbo pasta shells Jumbo
2 cu Tomato Sauce no salt added
1/4 cu onions chopped
4 cloves garlic minced
1/2 tsp basil
16 ozs ricotta cheese, part skim milk
1/4 tsp pepper
1/8 tsp nutmeg
2 pkgs frozen spinach drained/dried

Coat a 13-inch x 9-inch baking dish with no-stick spray and set aside.
Cook the shells in a large pot of boiling water according to the package directions. Drain, rinse with cold water and drain again.
While the shells are cooking, stir together the tomato sauce, onions, garlic and basil in a small saucepan. Bring to a simmer over medium heat, then reduce the heat to low.
In a medium bowl, stir together the cheese, pepper and nutmeg. Add the spinach and mix well. Spoon about 3 tablespoons of the mixture into each shell.
Spread a few spoonfuls of tomato sauce in the bottom of the prepared baking dish. Add the shells, setting them upright. Spoon on the remaining sauce.
Bake at 350 degrees F for 25 minutes, or until the sauce is bubbly and the shells are heated through.
Serves 4.
—————

Per serving: 2153 Calories; 18g Fat (8% calories from fat); 84g Protein; 407g Carbohydrate; 35mg Cholesterol; 325mg Sodium
###

[sneezles]

I found this one in MasterCook:


* Exported from MasterCook *

Pasta Stuffed Pizza-Style

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : National Pasta Assn. Pasta
Pork Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 Jumbo Shells
OR
13 Manicotti Shells -- uncooked
3 medium zucchini -- grated
2 teaspoons garlic powder
1 cup Italian-style bread crumbs
1 1/2 ounces pepperoni slices -- torn into small pieces
1 large egg white

SAUCE
3 cups low-sodium tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
3 ounces part-skim Mozzarella cheese -- grated
1/4 cup grated Parmesan cheese

Prepare pasta according to package directions.

While pasta is cooking, preheat oven to 450ºF. Toss the zucchini with the garlic powder and put it into a colander. Let it sit 5 minutes and then squeeze out as much moisture as possible. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. In a medium mixing bowl, stir together the ingredients for the sauce.

When pasta is done, drain well. Rinse with cold water and drain again. Stuff the shells with the filling mixture and arrange them in a 9 × 13 × 2-inch pan. Spoon the sauce over pasta and sprinkle with the Mozzarella and Parmesan cheeses. Bake uncovered 15 to 20 minutes or until the cheese has melted.

Source:
"National Pasta Association"
S(Internet address):
"http://ilovepasta.org/"

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Per Serving (excluding unknown items): 567 Calories; 12g Fat (18.8% calories from fat); 28g Protein; 86g Carbohydrate; 7g Dietary Fiber; 24mg Cholesterol; 1289mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.


Nutr. Assoc. : 900315 0 2130706543 0 0 3768 0 0 0 26429 0 0 921 0