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Low-Fat Stuffed Shells
Source: Lyndy Kelley

Pasta shells stuffed with a mixture of three cheeses and spices.

Prep Time: 1 hours
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 473.9
Total Carbs 49.0 g
Dietary Fiber 3.6 g
Sugars 11.6 g
Total Fat 14.1 g
Saturated Fat 7.4 g
Unsaturated Fat 1.7 g
Potassium 373.1 mg
Protein 37.1 g
Sodium 616.4 mg
Dietary Exchanges
1 1/2 Fat , 3 Meat , 1 Other Carbs , 2 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 400 degrees F. Boil shells per instructions on box.
  2. In large sauce pan, brown ground meat, drain and put back in pan. Add spaghetti sauce, black olives, and Splenda. Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
  3. In large mixing bowl, place cottage cheese, ricotta, and half of shredded cheese. Stir until all ingredients are well mixed.
  4. Using a large casserole dish, spread some of the spaghetti sauce on the bottom. Spoon cheese mixture into shells, then place shells in the dish. Once all of the shells are stuffed, cover them with the remainder of the spaghetti sauce.
  5. Cover casserole dish with aluminum, and bake for 45 minutes. Remove foil, sprinkle remainder of shredded cheese on top and place in oven for 5 minutes or until cheese melts. Serve.

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