Stuffed Shells

I used to make a lot of recipes from Kraft’s magazine and website. They are very accessible recipes, with minimal ingredients that most people have on hand or easy access to, and usually they taste good! After I while I realized (well, I think I always knew but chose to ignore the fact) that a lot of the recipes were VERY high in calories! Some of the casseroles I frequently made had 600+ calories per serving and I had been known to eat a couple servings of them for dinner. Yikes! Gradually I replaced Kraft recipes with recipes from Cooking Light, Healthy Eating magazine, and Eating Well (and thus, lost a lot of weight). However, Kraft does still have some healthy living recipes on their site, and this is one of them!

One aspect of this recipe that is a bonus, is that it is freezable. Below I’ll explain how you can make it ahead of time, freeze, thaw, and the bake the day you would like to enjoy the dish. Here you go!

Stuffed Shells

Recipe from Kraft.

Like I said: minimal, easy-to-obtain ingredients.

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While I cooked the shells in boiling water, I mixed together the filling, which consists of fat-free cottage cheese, thawed frozen spinach, Italian dressing mix, chopped red bell pepper, and mozzarella. After the shells cooled, I stuffed them with the filling, and then placed them in a baking dish with a layer of spaghetti sauce on the bottom, and then topped the shells with the rest of the sauce.

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At this point the shells may either go into the oven to be baked, or else into the freezer for future use. I placed my freezer-safe baking dish (Pyrex!) full of stuffed shells into my freezer for the week. The day before I wanted to bake these, I placed the dish into the refrigerator so they could start thawing.

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The day I wanted the shells for dinner, I let them sit on the counter for about 30 minutes before baking, and then baked per the recipe instructions, and dinner was ready to go! This method worked wonderfully.

Also, about 10 minutes before the shells were finished baking, I sprinkled the rest of the shredded mozzarella on top. Here they are! I was quite hungry the night I served these for dinner so sorry the plate isn’t very pretty!

These were super tasty – better than expected!! – and also made great leftovers. The best part? These only have 340 calories per every 4 shells (source: Kraft). That is not bad at all!

My Rating: 7.9/10

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NoteCurrently listening to: Somebody That I Used To Know – Gotye.

This song rocks big time.

 

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7 thoughts on “Stuffed Shells

  1. Hey Megan! I’ve been meaning to tell you…we have a MI lady food blogger group that gets together from time to time to eat/drink/chat/bitch/etc. We are getting together on Feb. 11th if you want to join us! Please email teacherpatti at Fastmail dot net :)

  2. Pingback: Everything But The Kitchen Sink Cookies « Meg.Goes.Nom.Nom.

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