Stuffed Pasta Shells (Recipe Makeover)

Family-favorite Stuffed Pasta Shells is a perfect makeover recipe candidate. You don't need the 44 grams of fat that the original recipe contains for it to taste great-especially after sampling this lighter version. It has great flavor the whole family will enjoy. Try it yourself and you'll agree!

(2)
2 reviews.
Save and Share
  • prep time 30 min
  • total time 55 min
  • ingredients 13
  • servings 4
 

Ingredients

16
uncooked jumbo pasta shells
1/2
lb lean ground turkey
1
teaspoon Italian seasoning
1/2
teaspoon fennel seed
1/4
teaspoon salt
1/4
teaspoon pepper
2
cups sliced fresh mushrooms
1
medium onion, chopped (1/2 cup)
4
cloves garlic, finely chopped
1
cup fat-free cottage cheese
1/4
cup fat-free egg product
2
cups tomato pasta sauce
1/4
cup shredded Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
  • 2 Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
  • 3 In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
  • 4 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
  • 5 Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.
  • 1 Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
  • 2 Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
  • 3 In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
  • 4 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
  • 5 Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
900mg
900%;
Total Carbohydrate
46g
46%
(Dietary Fiber
6g
6%
  Sugars
13g
13%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
25%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.