Shirley's Recipes

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Name: Stuffed Shells
Key Ingredient: tomato sauce
Preparation: mix; fill; bake
Cuisine: Italian
Source: Weight Watchers
Food Group: pasta
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: :40
Comments: Mixing the ricotta with nonfat cottage cheese gives the filling more body and flavor while reducing the fat content.
Servings: 6

1 cup part-skim ricotta cheese
1 cup fat-free cottage cheese
1 teaspoon table salt
1 teaspoon garlic powder, or to taste
1 tablespoon dried oregano
1/4 teaspoon black pepper
3 cups canned tomato sauce
1 pound cooked pasta, jumbo shells, approximately 24 shells

Preheat oven to 375F.
Mix together cheeses, salt, garlic powder, oregano and pepper.
Spread a few spoonfuls of tomato sauce on bottom of a 13 x 9 x 2-inch baking dish. When cooked shells are cool enough to handle, fill each shell with cheese mixture and place in baking dish. When all shells are in dish, spoon remaining tomato sauce over shells. Cover pan and bake for 20 minutes.

Yields about 4 shells per serving.

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