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Cheese-Stuffed Baked Pasta Shells

 

90

Yield

6

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

9 ounces pasta shells, jumbo
*
1 tablespoon olive oil
½ cup onions
chopped
1 clove garlic
minced
1 ¼ cups tomato sauce
no salt added
cup basil
fresh, chopped, or 2 teaspoons dried basil
*
¼ teaspoon black pepper
freshly ground
*
2 cups ricotta cheese
part-skim
¾ ounce Parmesan cheese
grated
1 each eggs
1 ½ ounces mozzarella cheese
shredded
1 x parsley leaves
chopped, for garnish
*

Directions

  1. Bring a large pot of water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Drain the pasta in a colander, rinse under cold running water, and set aside to drain again.

  2. Meanwhile, in a medium saucepan over medium-high heat, Add th onion and garlic, and cook, stirring, until the onion begins to brown, 2 to 3 minutes. Add the tomato sauce, half of the basil, and the pepper, and bring to a boil. Reduce the heat to low and simmer the sauce, uncovered, for 10 minutes.

  3. Preheat the oven to 375℉ (190℃).

  4. In a medium bowl, combine the ricotta, Parmesan cheese, egg; Dividing evenly, stuff each of the shells with the ricotta mixture.

  5. Place the shells in a shallow 11 by 7 inch baking dish . Pour the tomato sauce over the shells and sprinkle with the mozzarella. Bake for 25 minutes, or until hot and bubbly. Sprinkle with chopped parsley, if desired.

While the dish is still hot, sprinkle it with the mozzarella and let it stand to melt the cheese.

For a spicy variation, substitute shredded jalapeno jack cheese for half of the mozzarella and add ½ teaspoon ground cumin to the sauce.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 14859% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 118mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 17g
Vitamin A 9% Vitamin C 13%
Calcium 17% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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