Stuffed Cheesy Shells – Low in fat and salt

Sometimes you just need some comfort food even when on a lower fat and salt diet. Even though this is definitely not a carb friendly meal, just a few of these shells along with a healthy green salad can really hit the spot. When I had my heart attack and was told to eat heart healthy I remember thinking that I will never eat food that tastes good again. I do think that is a misconception by many and I fell into that category as well. I mean when you are literally thrown into a whole new way of cooking you are scrambling and devouring cookbooks, scouring through Pinterest, and if you are lucky, you might find yourself standing in the kitchen concocting all new recipes and they actually taste good. I will admit that my family did get tired of me not seasoning things enough for their tastes, so I did allow them to use the salt shaker as needed. While I can now pat myself on the back with taking my seasonings to a new level, there are those occasions that I still mess up but I will never mention those lol. Well lets get to cooking! Here is the list of the ingredients, keep in mind I don’t have actual measurements for the spices because I go by taste.

1 15oz container of Part skim Ricotta cheese 20 jumbo pasta shells 1/2 cup parmesan cheese 1/2 cup low fat shredded mozzarella cheese 1 jar of low sodium pasta sauce or homemade garlic powder, chives, and black pepper to taste 1 egg or two egg whites


Bring a pot of water to boil and cook the shells for about 8 minutes, drain. and set to one side. Preheat oven to 400º and start mixing all of the cheeses, spices and egg together in a medium size bowl, set aside. Spread some of the pasta sauce on the bottom of a 9×13 pan to prevent the shells from sticking and start stuffing the shells with the cheese mixture. Place them in the pan four rows across and five down as that usually works for me. But for some reason when I made this dish for you I guess I miscounted and had 21. Hey someone got an extra shell!

Pour most of the remaining sauce over the shells and cover with aluminum foil. Bake for 30 minutes then remove from oven and sprinkle more parmesan or mozzarella over top. If you use the mozzarella, place back in the oven uncovered until the cheese has melted.

This is not a fancy meal, but it is a great meal when paired with a tossed salad and some homemade garlic bread. I had already made these prior to finding out that my local grocery store is finally carrying my no salt added cottage cheese again. Now if you can find this variety of cottage cheese, it would be a huge difference in the sodium. Also, these are like lasagna and they freeze well, so you could make a double batch and freeze them. Its always great to have a freezer meal ready for those nights that you don’t have time to cook. Since it’s just the two of us this recipe makes us two dinners and at least one lunch so it is also a very economical dish to make. Hope you try these and if you do, let me know you your liked them.


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