Cheesy Stuffed Shells
Source Stealth Health
March 10, 2005
Makes 8 servings (about 5 shells each)
Per Serving
Fat: 7.4 g
Protein: 35 g
Carbohydrates: 54 g
Ingredients
1 (12-ounce) package jumbo pasta shells (about 40 shells)
4 cups (32 ounces) fat-free ricotta cheese
½ cup nonfat dried powdered milk
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1/8 teaspoon nutmeg
3 egg whites
8 ounces (2 cups) shredded part-skim mozzarella cheese, divided
½ cup freshly grated Parmesan cheese
1 (26-ounce) jar spaghetti sauce
Instructions
Prepare the pasta according to the manufacturer’s directions. Rinse with cold water and drain.
Meanshile, using a mixer on low speed, mix together the ricotta cheese, powdered milk, flour, pepper, and nutmeg until blended. Beat in the egg whites. Stir in 1 ½ cups of the mozzarella and Parmesan cheeses.
Preheat the oven to 350 degrees. Cover the bottom of a roasting pan with about one-third of the spaghetti sauce. Fill the cooked shells with the cheese mixture and arrange in a single layer in the pan. Pour the remaining sauce over the shells. Sprinkle the remaining ½ cup mozzarella cheese. Bake for 30 minutes until bubbly.
