Love pasta but hate the calories? You’re not alone! This is a favorite low calorie pasta recipe that allows you to enjoy the great taste of stuffed shells without all the guilt. It’s also low in fat and vegetarian, making it a great low-fat dinner recipe for almost anyone to enjoy. Not to mention – it’s easy to prepare!
These easy stuffed shells are made with a yummy tofu and cheese filling and trust me, you won’t know they contain tofu. You can certainly omit the tofu if you’d prefer, however I love the healthy protein boost that it gives this dish; it helps you stay full for longer. These shells also make fantastic leftovers. When reheated, the flavors seem to ‘meld’ together and you’ll forget you’re eating leftovers.
I recommend serving these shells with a side of steamed garlic broccoli and a side-salad sprinkled with balsamic and olive oil. What a delicious and healthy Italian-style dinner!
4 Servings (3 Shells per serving) 300 calories per serving
- 12 large pasta shells (the biggest you can find!)
- 1/2 cup of fat-free shredded cheddar cheese
- 1/2 cup of fat-free shredded mozzarella cheese
- 1/2 cup of fat-free ricotta cheese
- 8 ounces of drained tofu
- 1/4 cup of shredded carrot
- 1 small yellow onion, diced
- 1 egg white
- 1 16 oz can of diced tomatoes ( low-sodium)
- 1/3 cup of tomato paste
- 1 teaspoon of crushed basil
- 1 teaspoon of crushed oregano
- 1/4 teaspoon of garlic powder
- 1/2 teaspoon of sugar or Splenda
- salt & pepper (to taste)
- fat-free Parmesan cheese to sprinkle on top
- Cook pasta using the directions on the box, rinse with cold water, drain and set aside for later.
- Cook the shredded carrots and yellow onion in water until tender and drain.
- Filling: Mash the tofu with a fork and mix in the cooked carrot/onion, ricotta, cheddar cheese and 1/4 cup of the mozzarella cheese (save the other 1/4 cup for the topping), the egg white and salt and pepper, to taste.
- Sauce: Combine the diced tomatoes, tomato paste, herbs, sugar and garlic powder. Bring to a boil and then lower the heat. Simmer for about 10-15 minutes.
- Stuff the cooked pasta shells with 1 heaping tablespoon of the filling mixture.
- Place shells in an ungreased glass baking dish.
- Pour homemade tomato sauce over shells.
- Cover them with a lid or tinfoil and make at 350 degrees for about 20-25 minutes.
- Remove from oven and sprinkle each shell with the leftover fat-free mozzarella cheese.