Low Calorie Pasta Recipe – Low-Fat Stuffed Shells Recipe

Low Calorie Vegetarian RecipeLove 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!

Yields:

4 Servings (3 Shells per serving) 300 calories per serving

Ingredients:

  • 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

Optional Ingredients:

  • salt & pepper (to taste)
  • fat-free Parmesan cheese to sprinkle on top

Directions

  1. Cook pasta using the directions on the box, rinse with cold water, drain and set aside for later.
  2. Cook the shredded carrots and yellow onion in water until tender and drain.
  3. 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.
  4. 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.
  5. Stuff the cooked pasta shells with 1 heaping tablespoon of the filling mixture.
  6. Place shells in an ungreased glass baking dish.
  7. Pour homemade tomato sauce over shells.
  8. Cover them with a lid or tinfoil and make at 350 degrees for about 20-25 minutes.
  9. Remove from oven and sprinkle each shell with the leftover fat-free mozzarella cheese.
  10. Enjoy!

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Low Calorie Pasta Recipe – Low-Fat Stuffed Shells Recipe
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