Classic Stuffed Shells
User Reviews
5
Classic Stuffed Shells
Description
Classic Stuffed Shells start with cooking large pasta shells until al dente, then cooling them before filling. The filling is a blend of low-fat cottage cheese, mozzarella, and Parmigiano Reggiano cheeses mixed with eggs, oregano, basil, salt, and pepper. This mixture is piped or spooned into each shell for ease and even distribution.
The filled shells are arranged in baking dishes coated with marinara sauce. Alfredo sauce is spooned over before topping with additional mozzarella cheese. The covered pans are baked at 375°F for a total of 45 minutes, with foil removal during the last 15 minutes to brown the cheese topping. The result is tender pasta with creamy, flavorful cheese filling combining Italian herbs and layered sauce.
This dish can be served as a comforting main course, pairing well with simple sides like garlic bread or salad. The combination of two types of sauce and multiple cheeses creates a depth of flavor balancing tangy, creamy, and savory notes.
Ingredients
- 12 oz pasta shells 1 box, about 40 shells
- 4 cups cottage cheese low-fat
- 2 cups mozzarella cheese divided, grated
- 3/4 cup Parmigiano Reggiano cheese grated
- 2 large egg
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- salt to taste
- black pepper to taste
- 48 oz marinara sauce 2 jars of Rao's recommended
- 15 oz Alfredo sauce 1 jar
- parsley optional, for garnish, chopped, fresh
Instructions
- Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Cook pasta shells for 8 minutes. Drain and rinse with cold water. Set aside to drain. Pour both jars of marinara sauce into the bottom of two 9×13 baking dishes, one jar per pan.
- In a large bowl, stir cottage cheese with 1 cup mozzarella, Parmigiano Reggiano, eggs, oregano, basil, salt and pepper. Fill a disposable piping bag (or large freezer bag) with the filling. Snip the end of the bag to create a 1-inch hole and fill each shell. (Spooning it into the shells also works, it just takes a little more time.)
- Place the filled shells into the prepared pans, 20 shells per pan.
- Spoon prepared Alfredo sauce over the filled shells. Sprinkle the tops with the remaining cup of mozzarella (1/2 cup cheese per pan), cover with foil sprayed with nonstick cooking spray and bake for 30 minutes. Remove foil and bake uncovered for the remaining 15 minutes to brown the tops.Alternatively, you can keep the pans covered for the full 45-minute bake time and broil the tops at the end of the cooking time.
- Remove from the oven and let the shells set for 5-10 minutes. Sprinkle with chopped parsley and serve hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40shells
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 411mg | 17% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 223IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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