Reduced-Fat Stuffed Shells With Meat Sauce

From Cook's Country | October/November 2010

Why this recipe works:

Fat-free cottage cheese mimicked the smooth texture of full-fat ricotta in our Reduced-Fat Stuffed Shells with Meat Sauce. We found that part-skim mozzarella offered plenty of flavor with fewer calories. Our calorie-cutting changes left the filling for our Reduced-Fat Stuffed Shells with Meat… read more

Fat-free cottage cheese mimicked the smooth texture of full-fat ricotta in our Reduced-Fat Stuffed Shells with Meat Sauce. We found that part-skim mozzarella offered plenty of flavor with fewer calories. Our calorie-cutting changes left the filling for our Reduced-Fat Stuffed Shells with Meat Sauce thin and runny. Ground-up saltines bound the filling without adding extra fat or unwanted flavors. Although healthier than higher-fat options, 93 percent lean ground beef still needed help in terms of texture and flavor. Whirring the meat in the food processor helped tenderize it, and a shot of glutamate-rich soy sauce boosted the beefy flavor.

Traditional recipes have 860 calories, 49 grams of fat, and 25 grams of saturated fat per serving (four stuffed shells). Our changes brought the numbers down to 510 calories, 15 grams of fat, and 7 grams of saturated fat.

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Serves 6

You'll need a 24-ounce container of fat-free cottage cheese (don't use whipped). If it appears watery, drain it in a fine-mesh strainer for 15 minutes before you use it. Separate the shells after draining them to keep them from sticking together.

Ingredients

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