Recipe makeover: Creamy Shells with Tomatoes and White Beans
 

We love trying new recipes. We tried this one as the recipe is written and we loved the flavor. We definitely want to do this again, however, we'd like to lighten it. I haven't calculated the calories nor was that provided with the recipe (Rachel Ray doesn't bother with that). I thought I'd post this here and see what ideas you may have to help us make this more health friendly and retain the essence of the recipe.

Creamy Shells with Tomatoes and White Beans
6 servings
Prep Time: 15 mins
Cook time: 10 mins

1 pound jumbo pasta shells
6 tablespoons butter
1 onion, finely chopped
6 cloves garlic, smashed and peeled
1 cup heavy cream
2-1/2 pounds tomatoes, finely chopped
16-oz can navy beans or other small white beans, rinsed
1/2 cup greated parmesan cheese
1/2 cup snipped chives
salt and pepper to taste

1. In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.

2. In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occassionally, until tender, about 6 minutes. Add the cream and simmer, stirring occassionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper.

There are two things that I've been thinking about doing. One is replacing the shells with a whole grain pasta and the other is possibly using evaporated skim milk instead of the heavy cream. However, never done that before so not sure if that makes a good swap.

This sounds really good (I love stuffed shells). I would definitely omit the butter completely and saute the onions in about a tablespoon of olive oil instead. I also think you would be right on using the evaporated skim milk in place of cream. I used it before for a mock 'alfredo' sauce and it was great. I think I would still want a little bit of low fat ricotta cheese in there too.

Thanks for posting!

Maybe try subbing chicken broth for the butter? I've done that before. And fat free 1/2 and 1/2 for the cream.

Or maybe just make it with the canned low-fat alfredo sauce?

I was going to say sub chicken stock for butter, too!

And definitely a different pasta.

When I make-over recipes I start by adding more veggies to it. Maybe broccoli here?


I like the idea of adding a lowfat cheese. I have subbed cottage cheese for ricotta before -- maybe take out the cream, add skim milk and some ricotta or cottage cheese?

If I was me (and I think I am!) I'd eat it just like Rachel does. She's pretty skinny, right? :) I don't know for sure. I watched her for 5 minutes, once.

When my recipes need butter, I sub either olive oil or Butter Buds.
Swap to low-cal parm. cheese and skim milk for heavy cream.
I'd definitely swap to whole grain pasta...still sounds oh-so-nummy!