Here’s a recipe that’s sure to please the whole family. (Older kids might even enjoy helping you by filling the shells!) The recipe includes protein- and calcium-rich Greek yogurt. The yogurt adds a lighter texture to the ricotta filling, without any change in taste.
As with many pasta recipes, only one-third of the calories are from carbohydrates. Hence, if you are carbo-loading, be sure to round out the meal with crusty whole grain bread, steamed green beans, and fruit salad.
1 box (16 oz) jumbo pasta shells
2 C part-skim ricotta cheese
1 C Plain 0% fat Greek Yogurt
2 C shredded mozzarella
1/2 C grated Parmigiano-Reggiano
1 to 1.5 26-ounce jars spaghetti sauce (depending on how much you like)
1-2 tsp dried oregano
1. Bring a large pot of water to a boil. Add shells and cook according to directions. Drain the shells and cool on a baking sheet (so the shells so not stick together).
2. Combine the ricotta, Greek yogurt, 1 cup mozzarella, 1/4 cup Parmesan, and oregano in a bowl. Set aside.
3. Pour 1 cup sauce into bottom of shallow baking dish large enough to hold shells in single layer. Spoon cheese mixture into shells and arrange seam side up in baking dish.
4. Top shells with the remaining sauce, mozzarella and Parmesan. Bake at 350 degrees F for 25 minutes or until cheese melts and sauce bubbles.
Number Servings: 8
Calories per serving: 420-445
42-44 g Carbohydrates
27-28 g Protein
16-18 g Fat
8 g Sat. Fat
Recipe submitted by guest blogger Sarah Gold.