Stuffed Shells.
Ingredients:
1 lb. whole wheat Jumbo Shell Pasta 1.5 cups 0% fat Greek Yogurt 1.5 cups low fat cottage cheese 1 small zucchini, grated* 2 T garlic salt 1/2 cup parmesan cheese 1 jar pasta sauce** *Chopped spinach works well as a substitute or even broccoli florets! **I used a garden vegetable pasta sauce, but any will work or even plain tomato sauce with oregano! |
Directions:
Preheat oven to 350.
Boil water and add the pasta shells. Cook as one or two minutes shorter than directed on the box. Drain in a colander and rinse with cool water, then set aside.
Combine yogurt, cottage cheese, zucchini, garlic salt, and parmesan in a medium mixing bowl. Mix well together.
Pour half of the tomato sauce on the bottom of a greased 9X13 baking dish.
Put one spoonful of the cheese mixture into each shell and place side by side in the dish. You may need to make two layers!
Cover with aluminum foil and bake 35-40 minutes.
This dish makes 8-10 servings, and goes great with a side salad!
Preheat oven to 350.
Boil water and add the pasta shells. Cook as one or two minutes shorter than directed on the box. Drain in a colander and rinse with cool water, then set aside.
Combine yogurt, cottage cheese, zucchini, garlic salt, and parmesan in a medium mixing bowl. Mix well together.
Pour half of the tomato sauce on the bottom of a greased 9X13 baking dish.
Put one spoonful of the cheese mixture into each shell and place side by side in the dish. You may need to make two layers!
Cover with aluminum foil and bake 35-40 minutes.
This dish makes 8-10 servings, and goes great with a side salad!